Potatoes, while comforting, can sometimes lack flavour if not properly seasoned. This recipe will transform this humble ingredient into a delightfully flavourful delight. You can also add peas to this filling – do ensure that the peas, if frozen, have been thawed and drained. Add it when the potatoes are added, right at the end.

FOR THE POTATO SAMOOSAS:

2 Tbsp (30 ml) sunflower or canola oil

1 tsp (5 ml) black or brown mustard seeds

1 tsp (5 ml) cumin seeds

½ Tbsp (7.5 ml) coriander seeds, lightly crushed with a pestle and mortar

6 fresh curry leaves

1 large onion, finely chopped

2-3 green chilies, finely chopped

2 Tbsp (30 ml) garlic and ginger paste

3 medium potatoes, peeled and cubed into bite-sized pieces (parboiled until tender)

2 tsp (10 ml) Pakco roasted masala / curry powder

1 tsp (5 ml) Atchar masala

1 tsp (5 ml) Kokni Masala

1 tsp (5 ml) Leaf Masala

1 tsp (5 ml) ground cumin

1 tsp (5 ml) ground coriander

½ tsp (2.5 ml) turmeric

Salt to taste (approximately 2 teaspoons – 10 ml) sea salt flakes

PREPARING THE POTATO FILLING:

1. Heat oil over medium to high heat in a pan.
2. Add mustard, cumin, and coriander seeds, and fry for about 2 minutes until the mustard seeds start popping and all the seeds become fragrant.
3. Toss in the curry leaves and fry for an additional 1 minute.
4. Add the chopped onion, chili, and garlic and ginger paste, sautéing for 7 to 10 minutes until the onions turn lightly golden.
5. Incorporate all the remaining spices and salt, stirring well.
6. Turn off the stove but leave the pan on the plate. Add the cubed potatoes to the aromatic mixture.
7. Thoroughly combine the ingredients and taste test at this stage. Adjust the seasoning if necessary, and now you’re ready to fill your samoosas.

Happy cooking!