Samosa Filling With Mashed Potatoes Recipes

SAMOSA FILLING - SPICY POTATO

Steps:

• 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 sauté 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.

SAMOSA FILLING WITH MASHED POTATOES

Steps:

• Heat oil in a pan. Add cumin seeds, fennel seeds and pounded coriander seeds. If using ground cumin, use it later. When the seeds brown (they won't splutter), add ginger and stir for 10 seconds.
• Add the peas, followed by turmeric, chili powder, salt and cumin powder (if using). If the spices seem to start burning, sprinkle some water. Add the mashed potatoes. Stir well to mix. Saute until the mixture is dry.
• Lastly add garam masala powder and mix.
• Remove from heat. Mix in cilantro and lemon juice.
• Let cool and use in samosas.
• This mixture can be made without fennel seeds, if needed.

VEGETABLE SAMOSA FILLING

Steps:

• Heat a large frying pan and add the ghee, potatoes, garlic, onion and ginger.
• Cover and cook on low for 10 minutes to sweat the potatoes down.
• Stir a few times.
• Don't brown.
• Add the remaining ingredients and continue cooking, covered until the potatoes and peas are tender.
• I use this as a side dish -- or you can buy eggroll wrappers -- fill them and deep fry till golden -- very nice.