Spicy potato samosa filling

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Connie Veneracion


  • 1 teaspoon coriander seeds
  • 2 tablespoons palm oil
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon cumin powder
  • 1/4 teaspoon ginger powder
  • potatoes peeled, boiled and cooled potatoes, cut into 1/4-inch cubes to measure 1 and 1/2 cups
  • 1/3 cup fresh peas (completely thawed, if frozen)
  • 1/4 teaspoon cayenne powder
  • generous pinch cracked black pepper
  • salt to taste


  • Heat a frying pan. Dry fry the coriander seeds until fragrant. Cool and pound using a mortar and pestle.
  • Heat the palm oil in the frying pan. Saute the onion with the coriander seeds, cumin and ginger powders until the onion bits are softened.
  • Add the potato cubes. Cook over high heat until the potato cubes are lightly browned in parts.
  • Off the heat, stir in the peas.
  • Season the filling with cayenne, pepper and salt. Cool before forming the samosas.