• 6 medium golden potatoes, boiled and peeled
• ½ tsp. carom seeds (ajwain)
• 3-4 shallots, diced
• Salt to taste
• ¼ tsp. ground pepper
• ¼ tsp. turmeric
• 4 Tbsp butter
• 2½ tsp. coriander powder
• 2 tsp. cumin powder
• 1 Tbsp. ginger paste
• ½ cup boiled green peas (thawed if frozen)
• ½ tsp. garam masala powder
• 1 tsp. dried and crushed pomegranate seeds
• 1 tsp. dried mango powder (amchur)
1. Melt the butter in a wok/kadai. Sauteed the ginger paste until slightly cooked, then toss in the parboiled aloo and the diced shallots. Cook until the shallots are transparent. Try not to overcook, since the samosas will be deep fried once wrapped/folded in Tyj® spring roll wraps.
2. Add salt (to taste) and ground pepper. Add the coriander-cumin powder mix. Add turmeric. Stir and mix well.
3. Add carom seeds, mango powder, pomegranate seed powder, and green peas.
4. Switch off the flame and allow to rest.
Serving Suggestions: Green chutney, Date and Tamarind Chutney

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