CREDITS

Recipe credit: Ruhana Ebrahim
Picture credit: @mama_taught_me_well

INGREDIENTS

5 large potatoes (peeled+cubed small)5 curry leaves1 teaspoon mustard seeds1 teaspoon whole jeeroo ¼ - ½ teaspoon turmeric1½ teaspoon salt (or to taste)1 tablespoon ground garlic2 teaspoon ground green chillies (to taste)2 tablespoon Oil1 tablespoon mustard sauce (optional)Freshly chopped dhania (coriander)Freshly chopped chives (optional).

METHOD

1. Add spices, garlic and chilli to potatoes and toss in a dish. 2. Heat oil in a big pan, with mustard seeds, jeeroo and curry leaves.3. When seeds start to pop and brown, and curry leaves fragrant, add potatoes to pan and mix to coat all over. 4. Add mustard sauce and water to pan (a little at a time), as needed, to steam potatoes, turning potatoes now and then so they do not stick to bottom of pan. 5. When potatoes are tender, allow to cool, remove curry leaves and add chopped greens.
Note: 1. No need to mash potatoes if cubed small. As you turn the filling, it will slightly mush up on it's own. But if not mushed, then roughly crush.2. I sometimes add 1 cup grated gouda cheese to the filling when cooled and then fill samoosas.3. May also add 1 cup of frozen peas to potatoes when cooked halfway.

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