Ingredients
-
4
-
3
-
1
-
175
-
3
-
5
-
3
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Scrub the Potatoes, Prick With a Fork and Bake in an Oven at 200 Deg C For Around 90 Minutes. Let Them Cool. Cut Them in Half Longways and Scoop Out the White Potato and Chop Roughly Into Around 5mm Pieces. Keep Aside. |
|
2
Done
|
Heat the Oil and Fry the Chopped Onion Until Golden Brown. Add the Peas, Grated Ginger, Chilies and Water and Simmer Slowly Until the Peas Are Cooked. |
|
3
Done
|
Add the Chopped Potatoes, Salt, Ground Coriander Seeds, Ground Roasted Cumin Seeds, Garam Masala, Chili Powder and Lemon Juice. Stir Well and Cook For 5 Minutes Stirring to Prevent the Mixture Burning. Mix in the Fresh Coriander and Leave to Cool. |
|
4
Done
|
Fill the Potato Skins With the Samosa Mixture (you May Wish to Deep Fry the Potato Skins Prior to Filling). |
|
5
Done
|
Grill the Potatoes Until the Filling Starts to Brown. Garnish With a Spoon of Plain Yoghurt and a Sprig of Fresh Coriander. |
