Punjabi Potato and Pea Samosas
Crisp, flaky fried pastries with a soft spiced potato and pea filling. Mild and kid-friendly, with chutney on the side for dipping.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 250 g all-purpose flour8.82 oz all-purpose flour
- 90 ml water6.09 tbsp water
- 3.75 ml carom seed0.76 tsp carom seed
- 4 medium potato, boiled and crumbled
- 120 ml green pea8.12 tbsp green pea
- 15 ml ginger, grated1.01 tbsp ginger, grated
- asafoetida (optional), a tiny amount for the filling
- 60 ml coriander leaf, chopped4.06 tbsp coriander leaf, chopped
- 5 ml lemon juice1.01 tsp lemon juice
- 3.75 ml cumin seed0.76 tsp cumin seed
- 3.75 ml garam masala0.76 tsp garam masala
- 2.5 ml cumin powder0.51 tsp cumin powder
- 2.5 ml fennel powder0.51 tsp fennel powder
- 500 ml oil, for deep frying2.11 cup oil, for deep frying
- salt (to taste), for over-1s and adults
- mint chutney (for serving)
- tamarind chutney (for serving)
Steps
Make the Dough
- Mix the flour, carom seeds, and oil in a large bowl until evenly combined.
- Rub the mixture between your palms for 3 to 4 minutes until it looks like breadcrumbs, which keeps the samosas flaky.
- Add the water a little at a time and mix to a slightly stiff, pliable dough, firmer than roti dough.
- Cover the dough and let it rest for 25 to 30 minutes while you make the filling.
Make the Filling
- Peel and boil the potatoes until fork tender but not mushy, then crumble them coarsely and set aside.
- Heat a little oil in a pan, add the cumin seeds, and let them sizzle for a few seconds.
- Add the grated ginger and fry for 30 to 60 seconds until it smells aromatic.
- Stir in the green peas and saute for about 2 minutes until heated through.
- Add the garam masala, cumin powder, and fennel powder, then saute for 30 seconds until fragrant.
- Stir in the crumbled potatoes and cook for 2 to 3 minutes, then mix in the coriander leaves and lemon juice.
- Let the filling cool fully, then divide it roughly into 10 portions.
Shape the Samosas
- Knead the rested dough briefly until smooth, then divide it into 5 balls and keep them covered.
- Roll one ball into an oval disc about 8 inches long, neither too thick nor too thin.
- Cut the disc in half with a knife to make two semicircles, each of which makes one samosa.
- Brush water along the straight edge of one half and fold it into a cone, pressing to seal the seam.
- Fill the cone with one portion of potato filling and press it down gently inside.
- Brush water on the open edges, bring them together, and pinch firmly to seal the samosa shut.
Fry and Serve
- Heat oil in a deep pan to medium heat, where a small dough piece rises slowly with tiny bubbles around it.
- Gently lower in a few samosas and fry on low heat, undisturbed, for 10 to 12 minutes until the crust firms up.
- Raise the heat to medium, turn the samosas, and fry until crisp and golden all over.
- Lift onto a rack to drain and cool slightly, then fry the remaining batches the same way.
- Serve the samosas warm with mint chutney or tamarind chutney for dipping.
- For older kids and adults, stir chopped green chili into the filling and add a little salt to taste at the end.
Nutrition
- Calories
- 222
- Protein
- 6g
- Fat
- 8g
- Carbs
- 32g
Tips by age
Break the samosa into small soft pieces and offer mostly the soft filling. Keep it mild with no chili and supervise closely while eating.
Choking safety: Whole peas and crisp pointed pastry edges are a choking risk. Mash the peas into the filling and break off any sharp tips.
Cut each samosa into halves or quarters so it is easy to bite and chew. Keep the filling mild without added chili.
Choking safety: Crisp pointed corners can scratch or pose a risk. Break off sharp tips and serve in small pieces.
Serve a whole samosa as written, kept mild without chili, with chutney on the side for dipping.
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