Boil the potatoes and mash them.

Steam the peas.

Freshly crush the ginger and green chillies using a mortar and pestle or make a ginger chilly paste.

In a mixing bowl, combine the potatoes, green peas, cilantro and ginger chilly paste.

Now add the dry ingredients, garam masala, dry mango powder / amchur, black pepper powder and salt & mix them well into the mixture.

Now heat the clarified butter / ghee and pour it on the mixture.

Mix the clarified butter / ghee and mixture thoroughly and voila, your samosa stuffing is ready.

Use your wrappers to stuff this mixture and relish your samosas.

Please note that this recipe doesn't require you to cook the mixture, the flavors come from the clarified butter / ghee and the garam masala. Try to use MDH garam masala if you can, for it's distinct flavors.

Stay tuned to The Belly Rules The Mind as in our next post we will be sharing modern wrapping techniques.