Recipe by Fathima Mahomed
Pic credit Fathima Mahomed
SamosasPotatoe filling - aloo jeera/cumin8-10 potatoes peeled washed and cubed2 medium onions finely chopped 1 teaspoon garlic paste Seasoned salt and pepper2 Tablespoon oil1 Tablespoons butter ghee (Clarified butter)1 ½ teaspoon turmeric1 teaspoon pounded green chillies ½ teaspoon jeera/cumin powder1 teaspoon crushed chillies1 teaspoon dhania (coriander) powder 1 teaspoon jeera/cumin seedsFew sprigs fresh curry leaves½ cup water for boiling potatoes ¼ cup chopped fresh green dhania (coriander) leaves
In a medium saucepan add the prepared cubed potatoes in water and boil until soft and not soggy,drain water and keep aside. In a small frying pan preheat the oil,add whole jeera/cumin seeds after a few minute add chopped onions saute.Lower heat add all spices , seasonings,garlic ,curry leaves and chilli paste.Bhoona/Braise until onions and all spices are blended. Add the cubed potatoes on top of the braise, drizzle butter ghee (Clarified butter) and closed the lid for further 5-7 minutes. Check testing of salt.Remove from stove top cool add fresh chopped dhania (coriander).Your delicious potatoes filling is now ready.Using the Samosa pur/leaves, fill each samosa in pockets but try not to over pack in, seal and freeze in Tupperware.Fry in preheated oil. Enjoy❤Shu-Hani❤
INFO & TIPS
Don't over pack Samosa pur will tear as its very fragile
Boil to soft , but not soggy
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