Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 4:26 AM
- Messages
- 16,220
Ingredients
- 750 gm Potatoes
- 4 tblsp Vegetable oil
- 1 Medium size onion, finely chopped
- 175 gm Peas, shelled
- 1 tblsp Ginger, finely grated
- 3 Fresh red chilies, finely chopped
- 3 tblsp Coriander leaves, finely chopped
- 3 tblsp Water
- 1 1/2 tsp Salt
- 1 tsp Ground coriander seeds
- 1 tsp Garam masala
- 1 tsp Ground roasted cumin seeds
- 1/2 tsp Chili powder
- 2 tblsp Lemon juice
- Phyllo pastry
- Vegetable oil for deep frying
- Scrub and boil the potatoes. Let them cool and cut them into 5 mm dice.
- Fry the chopped onion in the hot oil until golden brown. Add the peas, grated ginger, chillies and water.
- Simmer slowly until the peas are cooked. Add the potatoes, salt, ground coriander seeds, ground roasted cumin seeds, garam masala, chilli powder, fresh coriander and lemon juice.
- Cook slowly for 5 minutes. Leave to cool.
- Make spring rolls with the above filling in Phyllo pastry (should make about 25)
- Deep fry.
- Eat hot or cold.
