Samosa Filling

Making Samosa's is long process, but they taste phenomenal from scratch! This is the recipe for the filling that my mom uses--the vegetarian one, at least.

The main players are potatoes, peas, chills and ginger.

The ingredients list is long, but the process is not as tedious as it looks. In fact, I think assembling the samosas is a more annoying step than actually making the filling.

INGREDIENTS

16 medium red potatoes
1 cup green peas
4 green chilis; chopped
2 inch ginger; grated
1/4 cup chopped coriander
2 tablespoon vegetable oil
1/4 teaspoon cumin seed
2 teaspoon salt
1/4 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cumin powder
1/2 teaspoon garam masala

EQUIPMENT
1 Medium Bowl for soaking peas
1 Pot for boiling potatoes
1 Frying Pan
1 Mixing utensil

DIRECTIONS
1. Boil potatoes in water until the skin comes off easily. While the potatoes are boiling, soak the peas in a bowl of water. Peel the skin off the potatoes and set aside. Drain the peas and set aside.
2. Chop 4 chilis, grate 2 inches of ginger and chop 1/4 cup of cilantro.
3. Chop the potatoes into cubes; one potato should yield 18-24 cubes.
4. In a frying pan, add 2 tablespoons of oil and 1/4 teaspoon cumin seeds.
5. When the cumin seeds begin to pop, add the grated ginger and the chopped green chilies.
6. Fry the mixture for 1 minute and 30 seconds and mix well.
7. Add peas when slightly browned.
8. Add salt to taste (2 teaspoon). Add 1/4 teaspoon turmeric.
9. Add the potatoes and mix well. Make sure the potatoes are evenly coated.
10. Add 1 teaspoon chili powder and 1 teaspoon cumin powder. Mix well making sure the potatoes are evenly coated.
11. Add coriander and mix. Add 1/2 teaspoon garam masala.
12. Cook for 2 minutes. Mash potatoes slightly whilst mixing.