We love this filling in Mini Aloo/Bombay Samosas, but it also works really well inside buns or sandwiches if you're looking for a veggie filling.
¼ kg white potatoes (about 3-4 medium potatoes)
½ cup peas
2 tbsp. butter
¼ tsp. whole cumin
1 tsp. fennel seeds
2-3 limro/curry leaves
1 tbsp. spring onions
½ tsp. each of ginger and garlic pastes
½ tsp. red chili powder
½ tbsp. coriander powder
¼ tsp. turmeric powder
salt to taste
red chili flakes to taste
juice of half a lemon
1 tsp. tamarind/aamli juice
chopped coriander and green chilies
Boil, peel and mash the potatoes, leaving a few lumps (do not mash it until smooth)
Half-boil the peas and set aside.
Heat the butter, then add the cumin and fennel seeds. Let them splutter then add the limro leaves (chopped) and the spring onions. Fry for a couple of minutes, then add the ginger and garlic pastes.
Fry for a minute then add the red chili powder, coriander powder, turmeric and salt. Now add the peas and fry them a little bit until they soften. Then add the potatoes, red chili flakes and adjust salt. You can add a bit of tamarind (aamli) sauce if you like. Squeeze in the lemon juice, then add the chopped coriander and green chilies. Mix and you're done!