This filling is mostly used in samosas. But you can also use it in bread rolls, alu parathas, patties, etc.
3-4 large potatoes; boiled, peeled and mashed,
1 cup boiled green peas (mutter),
1 tsp finely chopped green chillies,
1 tsp finely chopped ginger,
1 tsp jeera (cumin seeds),
1/4 tsp heeng (asafoetida),
1/4 tsp amchur (dry mango) powder (optional),
Salt and red chilli powder to taste,
Ghee for tempering.
For Samosa Masala-
10gms jeera (cumin seeds),
5gms badi elaichi (black cardamom),
5 laung (cloves),
2 pieces dalchini (cinnamon),
Grind all these ingredients of masala and use as per taste.
Heat ghee in a pan, add jeera, asafoetida, ginger and green chillies, fry for 2 minutes. Then add peas, mashed potatoes, all the spices, salt, above samosa masala, mix well and cook for 5 minutes or till it is fragrant.