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Spicy Potatoes (Samosa filling)















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium


3 each russet potatoes
boiled, whole in their peels, cooled, peeled and diced
1 x nonstick cooking spray
3 tablespoons water
1 Medium-size onions
peeled, and minced
1 tablespoon ginger
fresh, grated
¼ teaspoon cayenne pepper
(or any ottening agent to taste)
3 tablespoons cilantro
finely minced
1 teaspoon coriander
1 teaspoon garam masala
(use allspice if you don't have it)
1 teaspoon cumin
2 tablespoons amchoor (dried green mango powder)
or lemon juice
1 x salt
to taste


I wrapped this stuff in whole wheat tortillas to make a sort of multicultural burrito--pita bread might also work well.

Give a large skillet a squirt of Pam, and briefly sauté the onions.

Add the ginger, cayenne, cilantro and water.

Cover, lower heat and simmer gently.

Add more water as the pan dries out and continue to simmer until you have "an odiferous mulch" (about five minutes, stirring occasionally).

Add the other ingredients and turn everything gently with a spatula to mix as it continues to cook.

Add more water if stuff is sticking.

After another 3 to 4 minutes it will be ready to eat.

This served two with leftovers, but there were a few other things for dinner as well.

The original recipe called for a cup of defrosted frozen peas to be added with the ginger and cilantro, but I didn't have any.

Other vegetables might work as well--lightly steamed carrots, for example, or mushrooms.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 1350% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 7mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 2%
Calcium 3% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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