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Boil the potato to make in to cubes (don't overcook it turn mushy at the same time don't under cook, I pressure cook with enough water for a single whistle).
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Also once cooked let them cool completely, later peel off the skin and slice.
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In a pan / kadai add little oil.
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Temper with whole dhaniya / coriander seeds.
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Add chopped onion and ginger garlic green chili paste.
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Once they sautéed well add all the masala powders mentioned in the filling ingredient list.
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Add the green peas and corn, saute till they turn tender (they don't take much time to cook).
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Finally add the cubed potatoes and saute for 3- 5 minutes in medium flame so the masalas coats well with potato.
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Switch off the flame and add the lemon juice.
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When they cool completely, add shredded cheese (reserve some to top on the samosa cups later) and mix well.