You may also like
Categories:
safflower oil yellow onion green curry mustard seeds fenugreek seeds yellow curry turmeric russet potatoes salt flour tortillas
Viewed: 58 - Published at: 9 years agoIngredients
- 1 tablespoon safflower oil
- 1 yellow onion, chopped
- 1/4 teaspoon green curry paste (more or less, to taste)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 3/4 teaspoon yellow curry powder
- 1/4 teaspoon turmeric
- 2 russet potatoes (baked or steamed)
- 1/2 teaspoon salt
- 4 -5 large flour tortillas
Method
- Heat the oil in a skillet.
- Add the onion, cover, and cook until softened, about 7 minutes.
- Stir in the green curry paste, mustard seeds, fenugreek seeds, curry powder and turmeric.
- Cook 5 minutes longer.
- Coarsely chop or mash the potatoes and add them to the onion mixture along with the salt. Stir to combine.
- Cook until hot and thoroughly mixed, leaving some texture.
- Cut the large flour tortillas in half.
- Fold them in your hands to make a cone (the smallest end should be closed so the filling doesn't fall out).
- Fill the tortilla halves with potato mixture, being sure not to over-stuff. Flatten to make hand-held pockets.
- Place them, two at a time, in a lightly oiled non-stick skillet or griddle over medium heat.
- Cook until lightly browned on both sides, turning once.
- Transfer to a cooling rack lined with paper towels.
- Serve with chutney of choice (we use store-bought mint or coriander chutney).
