Dairy-Free Aloo Samosa
Get ready to indulge in a classic Indian snack with a modern twist—our Dairy-Free Aloo Samosa recipe! Perfectly spiced mashed potatoes and bright green peas are encased in a crisp, flaky pastry shell, making each bite a heavenly blend of textures and flavors. This vegan-friendly delight features aromatic spices like cumin, garam masala, and turmeric, alongside fresh coriander and a splash of zesty lemon juice. Crafted entirely without dairy, it’s suitable for a wide range of dietary preferences. Whether you’re serving them as appetizers, party snacks, or alongside tamarind or mint chutneys, these homemade samosas are a golden, crunchy treat that everyone at the table will adore. Whip up these irresistible samosas in just an hour for a dish that’s as approachable as it is delicious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 5 tablespoons vegetable oil
- 0.5 cup water
- 3 medium potatoes
- 0.5 cup frozen peas
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 2 tablespoons fresh coriander leaves
- 1 tablespoon lemon juice
- 1 teaspoon ginger paste
- 1 finely chopped green chili
- 2 cups neutral oil for frying
Instructions
To make the dough, in a large bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix until the mixture becomes crumbly. Gradually add water and knead into a firm dough. Cover and let it rest for 20 minutes.
While the dough is resting, prepare the filling. Boil the potatoes in their skins until tender. Peel and roughly mash them once slightly cooled.
In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds and let them splutter. Add ginger paste and chopped green chili, sauté for a few seconds.
Add mashed potatoes, peas, coriander powder, garam masala, turmeric powder, and red chili powder. Mix well and cook for 5 minutes. Adjust salt to taste.
Add chopped fresh coriander leaves and lemon juice to the filling mix. Stir well and remove from heat. Let the mixture cool completely.
Divide the dough into equal portions. Roll each portion into a smooth ball and flatten it into a thin oval shape.
Cut the oval in half. Take one half and form it into a cone, sealing the edge with a little water.
Fill the cone with 1 to 2 tablespoons of potato filling and seal the top edge with water. Pinch to ensure a tight seal. Repeat with remaining dough and filling.
Heat neutral oil in a deep pan over medium heat. Fry the samosas in batches, turning occasionally, until golden brown and crispy, about 5-7 minutes per batch.
Remove the samosas with a slotted spoon and drain on a paper towel-lined plate. Serve warm with tamarind chutney or mint chutney.
Nutrition Facts
Calories |
2105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 42.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2454 mg | 107% | |
| Total Carbohydrate | 330.3 g | 120% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 13.5 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 3941 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
