Spicy Spring Rolls

Name: Spicy Spring Rolls
Ingredients: 750 g potatoes; 4 tablespoons vegetable oil; 1 medium size onion, finely chopped; 175 g peas, shelled; 1 tablespoon ginger, finely grated; 3 fresh red chilies, finely chopped; 3 tablespoons coriander leaves, finely chopped; 3 tablespoons water; 1 1/2 teaspoons salt; 1 teaspoon ground coriander; 1 teaspoon garam masala; 1 teaspoon ground roasted cumin seeds; 1/2 teaspoon chili powder; 2 tablespoons lemon juice; phyllo pastry; vegetable oil (for deep frying)

16 ingredients

7 steps

Ingredients

750 g potatoes
4 tablespoons vegetable oil
1 medium size onion, finely chopped
175 g peas, shelled
1 tablespoon ginger, finely grated
3 fresh red chilies, finely chopped
3 tablespoons coriander leaves, finely chopped
3 tablespoons water
1 1/2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground roasted cumin seeds
1/2 teaspoon chili powder
2 tablespoons lemon juice
phyllo pastry
vegetable oil (for deep frying)

Directions

1

Scrub and boil the potatoes. Let them cool and cut them into 5 mm dice.
2

Fry the chopped onion in the hot oil until golden brown. Add the peas, grated ginger, chillies and water.
3

Simmer slowly until the peas are cooked. Add the potatoes, salt, ground coriander seeds, ground roasted cumin seeds, garam masala, chilli powder, fresh coriander and lemon juice.
4

Cook slowly for 5 minutes. Leave to cool.
5

Make spring rolls with the above filling in Phyllo pastry (should make about 25).
6

Deep fry.
7

Eat hot or cold.