Potato and Peas Samosa Filling

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful



We are back today with another samosa filling recipe. This time around, it's the turn of the vegetarian version - the Potatoes and Peas Samosa Filling. After having posted the lamb version last week, I had a request to give a veggie version too. It just so happens that when I was batch making samosas for Ramadan last year, we made some potato and peas ones too :)
This recipe is extremely simple. The hardest thing is probably waiting for the potatoes to boil and then roughly mashing them - but I'm sure you can find something to occupy your time whilst they boil. Then, it's just a case of mixing all the other ingredients in, and letting the mixture cool before the filling of the samosas begins!

A Simple List of Ingredients:

1. Potatoes
2. Vegetable Oil
3. Ground Coriander
4. Ground Cumin
5. Red Chilli Powder
6. Salt
7. Ground Turmeric
8. Green Chillies
9. Onions
10. Fresh Coriander
11. Frozen Peas

Bismillah, let's begin!

First, take 6 Large Potatoes. Peel and roughly chop them into equal sized pieces. Boil in salted water until tender, and then drain. Roughly mash them, and set aside.

Heat a few tablespoons of Vegetable Oil in a pan or wok.

On a low heat, add 2 tablespoons of Ground Coriander and 2 teaspoons of Ground Cumin. Fry for one minute.

Then, add:

2 teaspoon Red Chilli Powder

1 teaspoon Ground Turmeric

2 teaspoon Salt

Fry for another minute on a low heat.

Then, add the mashed potato from earlier.

Mix well.

Then, take 4 Green Chillies, finely sliced.

2 Onions, peeled and finely chopped

2 cups Frozen Peas

And, a handful of Fresh Coriander, finely chopped.

Add these all to the pan.

Mix well, and cook for 2 minutes. Allow to cool completely before using to fill samosas, pastries or spring rolls.

Potato and Peas Samosa Filling

Ingredients

·     6 Large Potatoes

·     Few tablespoons of Vegetable Oil

·     2 tablespoon Ground Coriander

·     2 teaspoon Red Chilli Powder

·     1 teaspoon Ground Turmeric

·     2 teaspoon Salt

·     2 teaspoon Ground Cumin

·     4 Green Chillies, finely sliced

·     2 Onions, peeled and finely chopped

·     Handful of Fresh Coriander, finely chopped

·     2 cups Frozen Peas

Method

1.Peel and cut the potatoes into roughly equal sized pieces. Boil in salted water, and then drain. Roughly mash the potatoes, and then set aside.

2.Heat the oil in a pan or a wok. Add the ground coriander and ground cumin. Fry on a low heat for about a minute.

3.Then, add the ground turmeric, salt and red chilli powder. Fry for another minute on a low heat.

4.Add the mashed potatoes, and mix well. Add the peas, onion, fresh coriander and green chillies. Mix well, still on a low heat, for about 2 minutes.

5.Allow to cool completely before using to fill samosas, pastries or spring rolls.

You May Also Like:

Lamb Mince Samosa Filling

Chicken Samosa Filling

Pakistani Samosas


Wasalaam!