INGREDIENTS:2 lbs. peeled and cubed hash brown potatoes (refrigerated or frozen) as needed, salt as needed, water ¼ cup vegetable oil 2 Tbsp. cumin seeds 1 lb., 8 oz. finely chopped yellow onions 2 Tbsp. minced fresh ginger ¼ cup chopped fresh cilantro 1 Tbsp. salt 1 Tbsp. ground coriander 2 tsp. garam masala 1 cup flour 1 cup water 24 flour tortillas (8-inch), halved as needed, vegetable oil DIRECTIONS:Cook potatoes, covered, in boiling salted water 10 to 20 minutes, or until tender. Drain. ...
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