Ingredients
Method
- Peel and cut the potatoes into small cubes. Finely dice the onions .Pound together the garlic and ginger. Blend the panch phore in a spice blender until very fine.
- Method
- Step 1: Heat the deep frying oil in a pan. Fry the onion, adding the ginger and garlic when the onions are cooked. Step 2: Throw in the cubed potatoes, sprinkle in the ground panch phore and cumin. Sprinkle some water if the mixture is dry, and cover allowing the potatoes to soften. Stir when required. Step 3: Once the potatoes are soft, add the peas, salt and lemon juice. Cook until the peas are done. Step 4: Remove the mixture from the pan and spread on a flat plate to cool. Place it in the refrigerator. Step 5: Fold the pastry into triangle cones and fill each one with the filling. If using spring roll pastry, they need to be deep fried lightly. For puff pastry, bake the samosa.
- Serving
- Can be served as an entree with yoghurt mixed with mint or even *HYPERLINK "TomatarKasaundi.asp"Tomatar Kasaundi. Or as cocktail nibblies great for the festive season. Vegetable samosa have no chilli so they are wonderful for children too.