Samosa Filling

The plan was to make samosas with the butter chicken. But they didn't have samosa wrappers (or even a satisfactory stand-in, like egg roll wrappers) at the store, so I decided to just make the filling, which is kind of like Indian mashed potatoes. It's actually pretty close to aloo tikki.

Samosa Filling

Ingredients
two large potatoes
3 oz peas
turmeric
garam masala
coriander
ginger
1 Tbsp vegetable oil

Equipment
pot with lid, skillet, stove

Instructions
Peel, quarter, and boil the potatoes. (This takes so much longer than I thought it would; plan ahead! Mine took about half an hour because I didn't cut them into small enough pieces.) Drain the potatoes and mash them (I used a fork). Heat oil in a skillet. Add cumin and ginger; heat through. Add potatoes, peas, mix thoroughly. Add spices (about 1 tsp each). Mix thoroughly; heat through.

Yields
About 4 servings

Total time
FOREVER. Don't try to boil big pieces of potato when you're starving. It took about an hour total.

Cleanup rating 2/5
Very easy to clean the pan after; nothing sticks to it.

Difficulty rating 5/10
Half of the difficulty for me lay in waiting for potatoes to boil. The rest is pretty simple.

Flavor rating 5/10
It was a little bland. It definitely needed salt (potatoes suck up all the salt, but you can't taste it... Always confuses me.) I think it would have been better inside samosas.