Samosa potato filling in a Phyllo spring roll.
Ingredients: [‘potatoes’, ‘vegetable oil’, ‘onion’, ‘peas’, ‘ginger’, ‘red chilies’, ‘coriander leaves’, ‘water’, ‘salt’, ‘ground coriander’, ‘garam masala’, ‘ground roasted cumin seeds’, ‘chili powder’, ‘lemon juice’, ‘phyllo pastry’, ‘vegetable oil’]
Quantity of Ingredients: [“750 g potatoes”,”4 tablespoons vegetable oil”,”1 medium size onion, finely chopped “,”175 g peas, shelled “,”1 tablespoon ginger, finely grated “,”3 fresh red chilies, finely chopped “,”3 tablespoons coriander leaves, finely chopped “,”3 tablespoons water”,”1 1/2 teaspoons salt”,”1 teaspoon ground coriander”,”1 teaspoon garam masala”,”1 teaspoon ground roasted cumin seeds”,”1/2 teaspoon chili powder”,”2 tablespoons lemon juice”,” phyllo pastry”,” vegetable oil (for deep frying)”]
Number of Servings: 4
Steps: [‘Scrub and boil the potatoes. Let them cool and cut them into 5 mm dice.’, ‘Fry the chopped onion in the hot oil until golden brown. Add the peas, grated ginger, chillies and water.’, ‘Simmer slowly until the peas are cooked. Add the potatoes, salt, ground coriander seeds, ground roasted cumin seeds, garam masala, chilli powder, fresh coriander and lemon juice.’, ‘Cook slowly for 5 minutes. Leave to cool.’, ‘Make spring rolls with the above filling in Phyllo pastry (should make about 25).’, ‘Deep fry.’, ‘Eat hot or cold.’]