Samosa Filling With Mashed Potatoes

1. 1

   Heat oil in a pan. Add cumin seeds, fennel seeds and pounded coriander seeds. If using ground cumin, use it later. When the seeds brown (they won't splutter), add ginger and stir for 10 seconds.

2. 2

   Add the peas, followed by turmeric, chili powder, salt and cumin powder (if using). If the spices seem to start burning, sprinkle some water. Add the mashed potatoes. Stir well to mix. Saute until the mixture is dry.

3. 3

   Lastly add garam masala powder and mix.

4. 4

   Remove from heat. Mix in cilantro and lemon juice.

5. 5

   Let cool and use in samosas.

6. 6

   This mixture can be made without fennel seeds, if needed.

* Per serving · 4 servings · Values may vary.