| 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 wight@odc.net on Jun 8, 1997
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