Homemade Punjabi samosa filling with potatoes, corn and peas
This is a really simple recipe aside from putting together the spices. The hardest step of samosas has been taken out, making the outside wrapper. I have modified the recipe to be faster and blended so that people who can't eat pieces of food can eat it. Enjoy the taste of delicious samosas, even with dietary restrictions! This recipe is vegan, gluten-free, and nut-free.
Other than boiling the potatoes first so that they cook faster, the steps are outlined by the photos below. Feel free to use whatever spices you have from the list. If you don't have everything, it will still have good flavor.
Ingredients
- 2-3 tablespoon oil
- 1 medium onion chopped
- 2 medium potatoes peeled and chopped
- ½ cup peas
- ¼ cup corn
- ¾ teaspoon salt
- ½ teaspoon coriander
- ½ teaspoon chili powder
- ¼ teaspoon ginger powder
- 1 ¼ teaspoon garam masala powder
Instructions
Ingredients on counter
Potatoes and onions in a pan
potatoes and onions in a pan covered in spices
samosa filling being blended in a cup with an immersion/stick blender
1) Boil potatoes until still firm but fork will pierce them easily
2) Add oil to separate pan. Put onions and potatoes into pan and sauté until onions are translucent
3) Add spices and salt and sauté for about 2 minutes on medium-high
4) Reduce heat and cook until onions turn light brown
5) Steam peas and corn for about 5 minutes in another pot
6) Blend together potatoes and onions with peas and corn using immersion blender. Add water if necessary