Recipe - Samosaas

3 pound Boiling potatoes (45
potatoes)
1 One half teaspoon Salt
One half teaspoon Red chili pepper, ground
One half teaspoon Black pepper, ground
4 tablespoon Vegetable oil
1 md Onion, chopped fine
1 cup Peas, frozen or fresh (not
canned)
1 tablespoon Ginger, fresh, grated
1 small Green chili pepper, seeds
removed, chopped fine
3 tablespoon Cilantro (corriander),
fresh, chopped up
3 tablespoon Water
1 teaspoon Corrander seeds, roasted,
ground
1 teaspoon Garam masala (see recipe)
1 teaspoon Cumin seeds, roasted, ground
2 tablespoon Lemon juice

Boil the potatoes and peel. Dice into One fourth 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 minced potatoes, roasted and ground coriander and cumin seeds, lemon
juice, garam masala and stir fry for 35 minutes.

Allow stuffing to cool before filling the samosas.

Serving Ideas : Appetizer for 4

Recipe by: Jasmine's Kitchen Karachi Posted to CHILEHEADS DIGEST V3 #349
by wight@odc.net on Jun 8, 1997