📝 About This Recipe
Transport your family to the vibrant streets of India with these crispy, golden pastry pockets filled with a comforting blend of spiced potatoes and sweet green peas. This kid-friendly version keeps the aromatic essence of traditional samosas but dials back the heat, focusing instead on the earthy sweetness of turmeric and cumin. They are the perfect 'handheld' meal for little explorers, offering a satisfying crunch that gives way to a soft, savory center.
🥗 Ingredients
The Pastry (Dough)
- 2 cups All-purpose flour (sifted)
- 1/2 teaspoon Ajwain (Carom) seeds (optional, provides a traditional flavor and aids digestion)
- 1/2 teaspoon Salt
- 4 tablespoons Vegetable oil or Ghee (melted)
- 1/2 cup Water (lukewarm, added gradually)
The Mild Filling
- 3 medium Russet potatoes (boiled, peeled, and roughly mashed)
- 1/2 cup Frozen sweet peas (thawed)
- 1 tablespoon Vegetable oil (for sautéing)
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger paste (freshly grated)
- 1/4 teaspoon Turmeric powder (for a beautiful golden color)
- 1 teaspoon Coriander powder
- 1/2 teaspoon Garam masala (ensure it is a mild blend)
- 3/4 teaspoon Salt (or to taste)
- 1 teaspoon Lemon juice (for a touch of brightness)
For Cooking
- 2-3 cups Vegetable oil (for deep frying)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and ajwain seeds. Pour in the 4 tablespoons of oil or ghee.
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2
Use your fingertips to rub the oil into the flour until the mixture resembles coarse breadcrumbs. This 'shortening' process is the secret to a flaky crust.
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3
Gradually add lukewarm water, a tablespoon at a time, and knead into a firm, smooth dough. It should be stiffer than bread dough. Cover with a damp cloth and let it rest for 30 minutes.
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4
While the dough rests, prepare the filling. Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
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5
Add the ginger paste and sauté for 1 minute. Stir in the turmeric, coriander powder, and garam masala, being careful not to burn the spices.
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6
Add the mashed potatoes, peas, and salt. Mix thoroughly, mashing the potatoes slightly so they bind with the spices. Cook for 3-4 minutes.
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7
Stir in the lemon juice, remove from heat, and let the filling cool completely. This is crucial—hot filling will make the pastry soggy!
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8
Divide the rested dough into 6 or 7 equal-sized balls. Roll each ball into a smooth circle about 6 inches in diameter.
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9
Cut each circle in half with a sharp knife to create two semi-circles.
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10
Lightly moisten the straight edge of a semi-circle with water. Fold it into a cone shape, overlapping the edges and pressing firmly to seal.
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11
Stuff the cone with about 2 tablespoons of the potato filling. Don't overfill, or it might burst during frying.
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12
Moisten the top inside edges of the cone with water and pinch them together to seal the samosa into a triangle. Ensure there are no gaps.
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13
Heat the frying oil in a deep pan over low-medium heat. Test the oil by dropping a small piece of dough; it should rise slowly to the surface.
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14
Gently slide 3-4 samosas into the oil. Fry slowly for 10-12 minutes, turning occasionally, until they are a deep golden brown and crisp. Slow frying ensures a non-greasy, crunchy crust.
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15
Drain on paper towels and allow to cool for 5 minutes before serving to children, as the filling stays very hot.
💡 Chef's Tips
The secret to a crispy, non-oily samosa is frying at a low temperature; if the oil is too hot, the pastry will bubble and stay raw inside. Always let the potato filling cool completely before stuffing; steam from hot potatoes will soften the dough and cause it to tear. If you want to save time, you can use high-quality store-bought puff pastry or spring roll wrappers, though the texture will be different. To make these even healthier for kids, you can brush them with oil and bake at 400°F (200°C) for 20-25 minutes until golden. Ensure your seals are tight! Use a little extra water on your fingers to 'glue' the edges so the filling doesn't leak into the oil.
🍽️ Serving Suggestions
Serve with a mild sweet tamarind chutney or a simple ketchup for dipping. Pair with a side of cooling cucumber raita (yogurt dip) to balance the savory flavors. Offer a side of sliced mango or apple wedges for a refreshing fruity contrast. A small glass of mango lassi (yogurt drink) makes this a festive and complete Indian-themed meal. For a lunchbox treat, serve them cold or at room temperature—they stay delicious!