• 750 gm Potatoes
• 4 tblsp Vegetable oil
• 1 Medium size onion (about 250 gm), 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 Lime juice
• Phyllo pastry
  
• Vegetable oil for deep frying

Scrub 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 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 lime juice. Cook slowly for 5 minutes. Stir in the coriander leaves. Leave to cool.

Make spring rolls with the above filling in Phyllo pastry (should make about 25)

Deep fry.

Eat hot or cold.