6 medium potatoes
1-1/2 tsp sea salt
1/2 tsp red chili pepper
1/2 tsp black pepper
1 medium onion
2 cloves garlic
1-1/2 c. frozen peas and carrots
1 Tbsp. fresh ginger
1 small green chili pepper, finely chopped
3 Tbsp. fresh cilantro, chopped
1 tsp. coriander seeds
1 tsp. garam masala
1 tsp. cumin seeds
1 tsp. turmeric
2 Tbsp. lemon juice
Preheat your oven to 400F. Thoroughly wash each potato and cut in half. Using a muffin tin, place a potato half in each muffin cup and bake for approximately 45 minutes.
Remove potatoes from the oven and allow to cool slightly. Carefully scoop out the inside of each potato, leaving a potato skin shell, which you will use for the finished samosa. Once all of the filling is scooped out, mash is slightly and set aside. In a large skillet, sautee the onion, garlic, ginger, and chili pepper using water only until slightly brown and fragant. Next, add in the mashed potatoes, peas and carrots, and remaining seasonings. Add water as needed to keep the mixture moist. Remove from heat once thoroughly mixed and stir in cilantro. Next, re-fill each potato shell by gently spooning in the seasoned potato mixture- really pack it in there so each potato is thoroughly filled. Finally, put the potatoes back in the oven for approx. 15-20 minutes or until the tops are golden brown. Enjoy with your favorite Indian side dishes or as a main course with a tomato and cucumber salad!
