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Peas & Potatoes Filling

We love this filling in Mini Aloo/Bombay Samosas, but it also works really well inside buns or sandwiches if you’re looking for a veggie filling.
Print Recipe
Servings: 5 people
Ingredients Method

Ingredients
  

  • 1/4 kg white potatoes about 3-4 medium potatoes
  • 1/2 cup peas
  • 2 tbsp. butter
  • 1/4 tsp. whole cumin
  • 1 tsp. fennel seeds
  • 2-3 limro/curry leaves
  • 1 tbsp. spring onions
  • 1/2 tsp. garlic paste
  • 1/2 tsp. ginger paste
  • 1/2 tsp. red chilli powder
  • 1/2 tbsp. coriander powder
  • 1/4 tsp. turmeric powder
  • salt to taste
  • red chilli flakes to taste
  • juice of 1/2 a lemon
  • 1 tsp. tamarind/aamli juice
  • chopped coriander and green chillies

Method
 

  1. Boil, peel and mash the potatoes, leaving a few lumps (do not mash it until smooth)
    Half-boil the peas and set aside.
    Heat the butter, then add the cumin and fennel seeds. Let them splutter then add the limro leaves (chopped) and the spring onions. Fry for a couple of minutes, then add the ginger and garlic pastes.
    Fry for a minute then add the red chilli powder, coriander powder, turmeric and salt. Now add the peas and fry them a little bit until they soften. Then add the potatoes, red chilli flakes and adjust salt. You can add a bit of tamarind (aamli) sauce if you like. Squeeze in the lemon juice, then add the chopped coriander and green chillies. Mix and you’re done!