Potatoes with Peas - Samosa Stuffing
4 medium
2 T 1 t 1 t 1 medium 1 T ½ 3 T 1 cup 3 T 1 t 1 t 1 t 1 T |
potatoes
ghee black mustard seeds cumin seeds onion finely chopped ginger hot chile water frozen peas very finely chopped cilantro salt ground coriander garam masala lemon juice |
- Boil potatoes in skin until roughly ¾ done. Cool, peel, and cut into ½-inch cubes.
- Lightly fry mustard and cumin in ghee until they start to pop. Add and brown onions. Add ginger and chile and fry a few seconds. Add potatoes, fry a bit. Add water and cook until almost done
- Add remaining ingredients and finish cooking.
- Note: For Pani Puri filling use only 3 potatoes and substitute a can of chick peas for the green peas. Add the chick peas with the diced potatoes. One batch + one box of pani puri will feed 3 to 4 people as a meal.
- Yield: 6
Category: Indian Modified 1/19/15