Potato Pur Nests
By Rafeeah Laher - MASTER CHEF
INGREDIENTS
Samoosa pur cut into thin strips
3 medium potatoes, cubed
Mustard seeds
Olive oil
Pepper
Garlic flakes
arad (Turmeric)
Red chilli powder
Green masala
Dhana jeeru (cumin)
1 tablespoon Tomato sauce
1 tablespoon Mustard sauce
Cubed peppers
Chopped dhania (coriander)
METHOD
Mix samoosa pur with 2 tablespoon of oil and lay into greased muffin pans. Bake on 180 degrees until golden and crispy.
Heat mustard seeds in oil then add the potatoes and spices and cook. When potatoes are cooked, mix in the tomato and mustard sauce. Lay potatoes into the pur and garnish with peppers and dhania (coriander). Serve immeduately.
