This is the basic stuffing which can be used for making a variety of snacks. Stuffed bread sandwiches, Aloo puffs, bread roll all use this filling. Regarding the green chili and ginger paste; I usually make it in bulk and store it in the fridge. Just remove the stalks of the chilies and skin the ginger. Chop into large pieces and pulse it in a blender till it resembles a fine paste. You can then use it as and when required in curries and snacks and anything else you want to add a zing to. Here is how the versatile potato filling is made...
4 large potatoes
1 small onion (white or red)
1 heaping teaspoon green chili and ginger paste
1/2 teaspoon garam masala (I use Badshah brand)
1/2 teaspoon chili powder
1 teaspoon cumin-coriander powder (dhania jeera)
1 tablespoon oil
1/3 teaspoon cumin seeds (jeera)
1/4 teaspoon mustard seeds
1/4 teaspoon turmeric
1/2 teaspoon amchur - optional
2 tablespoons chopped coriander leaves
Boil the potatoes, de-skin and mash well. Heat oil in a wok, add mustard and cumin seeds. When they start to crackle, add onions, green chili and ginger paste. Saute on medium till onions are translucent. Add the mashed potatoes, spices, salt, coriander and mix well. Taste and adjust seasoning.
This can be stored in the fridge for 2-3 days. In the coming days, I will be posting recipes using this filling.