Recipe by daisy M
Use your leftover mashed potatoes for making a sumptuous Indian appetizer- samosas.If the mashed potatoes are refrigerated overnight, their consistency is right for this recipe. This can also be used as a side dish for rotis, naans and sandwich fillings. Try this with common mashed potatoes and not ones that use ingredients like basil or chipotle peppers.
- 2 cups mashed potatoes, preferably chunky & plain
- 1⁄2 cup cooked peas
- 1⁄2 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon coriander seed, coarsely pounded
- 1⁄4 teaspoon cumin seeds or 1⁄2 teaspoon cumin powder
- 1⁄4 teaspoon fennel seed
- 1 teaspoon grated ginger
- 1 teaspoon garam masala powder
- 1 -2 tablespoon lemon juice (depending on your taste)
- 3 tablespoons cilantro, finely chopped
- 2 teaspoons oil
Directions See How It's Made
- Heat oil in a pan. Add cumin seeds, fennel seeds and pounded coriander seeds. If using ground cumin, use it later. When the seeds brown (they won't splutter), add ginger and stir for 10 seconds.
- Add the peas, followed by turmeric, chili powder, salt and cumin powder (if using). If the spices seem to start burning, sprinkle some water. Add the mashed potatoes. Stir well to mix. Saute until the mixture is dry.
- Lastly add garam masala powder and mix.
- Remove from heat. Mix in cilantro and lemon juice.
- Let cool and use in samosas.
- This mixture can be made without fennel seeds, if needed.