Ramadan Recipe: Hot Cumin Spiced Potato Filling for Samosas, Pastries, etc.
Potato-filled samosas are a favourite loved by everyone and make a regular appearance at South-East Asian Iftar tables. This filling is distincly flavoured with cumin, both powdered and whole and coriander, fresh, whole and powdered. This filling isn't limited to samosas, you can use it for spring rolls, parathas or cutlets too!
Servings: 40 samosas
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Ingredients
- 3 lb (1 ⅓ kg) potatoes
- 2 (220 g) medium onions
- 0.5 bulb garlic, peeled
- 2 inch ginger
- 2 tablespoon cumin seeds
- 0.5 tablespoon coriander seeds
- 3 tablespoon oil
- 2 teaspoon coriander powder
- 1 teaspoon chilli powder
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon cumin powder
- 2.5 teaspoon salt
- 1 (30 g) bunch fresh coriander
Instructions
- Peel and roughly chop the onions, garlic and ginger. Set aside.
- In a pot, heat the oil and add 1tbsp of the cumin seeds, the coriander seeds, the onions, garlic and ginger. Cook on medium high heat till they become caramelised and brown - about 10-12 minutes.
- Meanwhile, peel and roughly chop the potatoes. Once the onions are done, add the potatoes, all the spices (except 1 tablespoon cumin seeds) and ¾ cup water.
- Turn the heat to low and cover. Allow the mixture to cook till the potatoes are soft and easy to mash - about 40 minutes
- Once the potatoes are done, turn off the heat. Using a potato masher or a spoon, begin to mash the potatoes in the pot.
- Add the remaining cumin seeds and chopped fresh coriander and mix through. Adjust the spices if you need to.
- Your filling is done! Let it cool completely before attempting to handle it to stuff or fill anything.
Notes
If you want to add peas, sweetcorn or anything else, defrost them fully (if required) and add them after mashing the potatoes.
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