Instructions: Boil the potatoes and peel. Dice into 1/4 inch pieces.

Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Grind into powder.

Heat 4 tablespoons of oil in a frying pan and saute the onion until light brown.

Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water. Cover and simmer until peas are tender, about 5 minutes. Add more water if necessary.

Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes.

Allow stuffing to cool before filling the samosas.

Serving Ideas : Appetizer for 4

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