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!
- Prep time
- 5 min
- Cook time
- 50 min
- Yield
- 40 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 lb potatoes
- 2 medium onions
- 0.5 bulb garlic, peeled
- 2 inch ginger
- 2 tbsp cumin seeds
- 0.5 tbsp coriander seeds
- 3 tbsp oil
- 2 tsp coriander powder
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 tsp black pepper
- 1 tsp cumin powder
- 2.5 tsp salt
- 1 bunch fresh coriander
Instructions
- 1
Peel and roughly chop the onions, garlic and ginger. Set aside.
- 2
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.
- 3
Meanwhile, peel and roughly chop the potatoes. Once the onions are done, add the potatoes, all the spices (except 1 tbsp cumin seeds) and 3/4 cup water.
- 4
Turn the heat to low and cover. Allow the mixture to cook till the potatoes are soft and easy to mash - about 40 minutes
- 5
Once the potatoes are done, turn off the heat. Using a potato masher or a spoon, begin to mash the potatoes in the pot.
- 6
Add the remaining cumin seeds and chopped fresh coriander and mix through. Adjust the spices if you need to.
- 7
Your filling is done! Let it cool completely before attempting to handle it to stuff or fill anything.