Samoosas - Potato Filling
Yield
50 samosasPrep
20 minCook
25 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
potatoes
and diced |
|
| 15 | ml |
vegetable oil
|
*
|
| 15 | ml |
butter
|
*
|
| 2 ½ | ml |
mustard seeds
|
*
|
| 1 | each |
onions
medium, chopped |
|
| 2 ½ | ml |
turmeric
(borrie) |
*
|
| 2 ½ | ml |
chili powder
|
*
|
| 2 ½ | ml |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
potatoes
and diced |
|
| 15 | ml |
vegetable oil
|
*
|
| 15 | ml |
butter
|
*
|
| 2.5 | ml |
mustard seeds
|
*
|
| 1 | each |
onions
medium, chopped |
|
| 2.5 | ml |
turmeric
(borrie) |
*
|
| 2.5 | ml |
chili powder
|
*
|
| 2.5 | ml |
salt
|
*
|
Directions
Boil potatoes until soft.
Heat oil and butter together and add mustard seed. When seeds start popping, add onion and fry for about 5 minutes, until golden brown.
Add diced potatoes, borrie, chilli and salt and cook for 10 minutes or until all the liquid has evaporated.
Allow to cool before filling samoosas.
Fills about 50 samoosas.
