Dairy-Free Fried Samosa
Indulge in the irresistible crunch of Dairy-Free Fried Samosas, a classic Indian snack reimagined for a dairy-free diet. These golden, crispy pastries feature a flaky homemade dough encasing a spiced potato and pea filling bursting with flavor. Seasoned with bold aromatics like cumin, garam masala, and turmeric, and brightened with fresh cilantro and a splash of lemon juice, every bite is a harmonious blend of textures and tastes. Perfectly fried to delicious perfection, these samosas are entirely dairy-free and ideal for those seeking plant-based delights or allergen-friendly appetizers. Serve them piping hot with your favorite chutneys or dipping sauces for a crowd-pleasing snack that will disappear in minutes!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 6 tablespoons Vegetable oil
- 0.5 cup Water
- 3 medium Potatoes
- 0.5 cup Frozen peas
- 1 small Onion
- 2 Garlic cloves
- 1 teaspoon Ginger
- 1 teaspoon Garam masala
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 tablespoon Lemon juice
- 2 tablespoons Cilantro leaves
- for frying Vegetable oil for frying
Instructions
Peel and dice potatoes and boil until tender, about 15 minutes. Drain and set aside.
In a large mixing bowl, combine flour and salt. Add 6 tablespoons of oil and mix well using fingers until it resembles breadcrumbs.
Gradually add water and knead the mixture into a firm dough. Cover and set aside to rest for 20 minutes.
Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add finely chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
Stir in coriander powder, turmeric, red chili powder, and garam masala. Cook for another minute.
Add boiled potatoes and peas to the pan. Mix well, slightly mashing the potatoes.
Season with salt, add lemon juice, and chopped cilantro leaves. Mix everything well and let the filling cool.
Divide the dough into 8 equal portions. Roll each portion into a ball and then flatten into a 6-inch circle.
Cut each circle into two semicircles. Form a cone shape from each semicircle and seal along the straight edge with a little water.
Fill the cone with 1-2 tablespoons of the potato mixture and seal the open edges to form a triangular samosa.
Heat oil in a deep frying pan over medium-high heat. Fry samosas in batches until golden brown and crispy.
Remove the samosas from the oil and drain on paper towels. Serve hot with chutney or ketchup.
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 50.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 342.6 g | 125% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 18.2 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 267 mg | 21% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4219 mg | 90% | |
*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.
