1. Boil the potatoes and peel. 2. Dice into 1/4 inch pieces. 3. Into a hot cast iron frying pan, put the cumin and coriander seeds. 4. Toss for about 30 seconds and remove seeds. 5. Grind into powder. 6. Heat 4 tablespoons of oil in a frying pan and sauté the onion until light brown. 7. Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water. 8. Cover and simmer until peas are tender, about 5 minutes. 9. Add more water if necessary. 10. Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes. 11. Allow stuffing to cool before filling the samosas. ---------------------------------------------------------------------------
Nutrition
Ingredients
