Inside-Out Samosa

I love my Mom's samosas, and would gladly taste her stuffing any chance that I had. I was feeling very homesick for her food. In order to satisify my craving for samosa without having to eat them deep fried, I thought up the idea to make the stuffing into a "sak" and eat it with roti. Here is how I made it:

2 potatoes, boiled, peeled and cubed
1/2 carrot, cubed
1/4 cup green peas
1 onion, chopped
2 green chillies, crushed
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp turmeric
1/2 tsp garam masala
1 tsp red chili powder
1 tbsp coriander powder
Pinch of asafoetida
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
chopped cilantro for garnish
shredded coconut for garnish
1/2 lemon, juiced
Salt to taste
3 tbso ghee/oil
1. Heat up oil or ghee in pan. When hot, add mustard seeds. When they start popping, add in the cumin seeds and fennel seeds.
2. Next add the asafoetida, chopped onions and green chili-ginger-garlic paste. Stir fry for a minute.
3. Then add in the carrots and peas first (because they are uncooked, they need longer cooking time than boiled potatoes). Also, add in the salt, garam masala, red chili powder, coriander powder, and turmeric. Cook for few minutes with closed lid until carrots are soft.
4. Finally, add the boiled potatoes and lemon juice. Mix everything together. Close lid one last time so that potatoes can absorb all the spices.
5. After a few minutes, remove from heat and garnish with the chopped cilantro and shredded coconut.

Serve hot with roti or paratha and chutney of choice. WE had ours with chilled cucumber raita.