Potatoes with Peas - Samosa Stuffing
black mustard seeds
onion finely chopped
very finely chopped cilantro
- 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