| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Indian | Appetizers, Indian, Pakistani | 4 | Servings |
INGREDIENTS
| 3 | lb | Boiling potatoes (4-5 potatoes) |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Red chili pepper, ground |
| 1/2 | ts | Black pepper, ground |
| 4 | tb | Vegetable oil |
| 1 | md | Onion, chopped fine |
| 1 | c | Peas, frozen or fresh (not canned) |
| 1 | tb | Ginger, fresh, grated |
| 1 | sm | Green chili pepper, seeds removed, chopped fine |
| 3 | tb | Cilantro (corriander), fresh, chopped up |
| 3 | tb | Water |
| 1 | ts | Corrander seeds, roasted, ground |
| 1 | ts | Garam masala (see recipe) |
| 1 | ts | Cumin seeds, roasted, ground |
| 2 | tb | Lemon juice |
INSTRUCTIONS
Boil the potatoes and peel. Dice into 1/4 inch pieces. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Grind into powder. Heat 4 tablespoons of oil in a frying pan and saut. the onion until light brown. Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water. Cover and simmer until peas are tender, about 5 minutes. Add more water if necessary. Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes. Allow stuffing to cool before filling the samosas. Serving Ideas : Appetizer for 4 Recipe by: Jasmine's Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349 by [email protected] on Jun 8, 1997
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