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Ingredients

• 750 gm Potatoes
• 4 tblsp Vegetable oil
• 1 Medium size onion, finely chopped
• 175 gm Peas, shelled
• 1 tblsp Ginger, finely grated
• 3 Fresh green chilies, finely chopped
• 3 tblsp Coriander leaves, finely chopped
• 3 tblsp Water
• 1 1/2 tsp Salt
• 1 tsp Ground coriander seeds
• 1 tsp Garam masala
• 1 tsp Ground roasted cumin seeds
• 1/2 tsp Chili powder
• 2 tblsp Lemon juice
• Phyllo pastry
  
• Vegetable oil for deep frying

Method

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

Fry the chopped onion in the hot oil until golden brown. Add the peas, grated ginger, chillies, fresh coriander and water. Simmer slowly until the peas are cooked. Add the potatoes, salt, ground coriander seeds, ground roasted cumin seeds, garam masala, chilli powder and lemon juice. Cook slowly for 5 minutes. Leave to cool.

Make spring rolls with the above filling out of Phyllo pastry (should make about 50)

Deep fry.

Eat hot or cold.