Vegetable Somasa Filling
This is also a fantastic filling for toasted sandwiches, or any sandwich for that matter.
4 medium sized potatoes, unpeeled, boiled and cooled
1 medium onion, very finely chopped
6 oz frozen peas
1 tbs peeled and grated fresh ginger
1 fresh hot green chili chopped (optional)
3 tbs chopped fresh coriander
1 1/2 tsp salt
1 tsp ground coriander
1 tsp garam masala
1 tsp cumin seeds roasted in a dry frying pan until they darken slightly
1/2 tsp cayenne pepper
2 tbs lemon juice
Peel your cooked taters and dice into 1/4 inch pieces.
Put the onion in a large pan, spray generously with Fry Right and heat over a medium flame until it turns light golden brown. Add peas, ginger, chili, fresh coriander and about 3 tbs water. Cover, lower heat and simmer until peas are cooked. Stir every now and again and if it seems to dry out add 1 tbs of water.
Put in the diced potatoes, salt, ground coriander, garam masala, cumin, cayenne and lemon juice. Keep on low and mix well.
Cook gently, stirring frequently for about 5 minutes. Leave to cool.
Or use filo pastry to make your own baked samosas. Only 4 sins an ounce, and there's a lot of filo in an ounce as it's so thin.
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