Dairy-Free Indian Samosa
Elevate your snack game with these irresistible Dairy-Free Indian Samosas, a vegan-friendly twist on the classic savory pastry. Featuring a crisp, golden shell made from scratch and generously filled with a spiced mixture of tender potatoes, sweet peas, and aromatic Indian spices like garam masala, cumin, and turmeric, these samosas are bursting with bold flavors. Free from dairy but full of rich taste, they’re perfect for any occasion—whether as an appetizer, party finger food, or tea-time snack. With easy-to-follow steps for preparing the dough and crafting the delicate cone shape, this recipe guarantees perfectly crispy samosas every time. Pair them with your favorite chutney for a truly authentic experience! Keywords: dairy-free samosa recipe, vegan Indian samosa, homemade samosas, crispy samosa pastry, plant-based Indian snacks.
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Recipe Information
Ingredients
- 200 grams all-purpose flour
- 2 tablespoons vegetable oil
- 100 milliliters water
- 1 teaspoon salt
- 3 medium potatoes
- 100 grams frozen peas
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon red chili powder
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1 tablespoon lemon juice
- 2 tablespoons cilantro
- 500 milliliters vegetable oil for frying
Instructions
To make the dough, combine the flour and 1 teaspoon of salt in a large bowl.
Add 2 tablespoons of vegetable oil and mix until the mixture resembles coarse crumbs.
Gradually add water, mixing continuously, until a firm dough forms. Cover and let it rest for 20 minutes.
Meanwhile, peel and dice the potatoes. Boil the potatoes in salted water until tender, about 10 minutes, then drain and set aside.
Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add ginger paste and garlic paste. Sauté for 1 minute until fragrant.
Add coriander powder, cumin powder, garam masala, turmeric powder, and red chili powder. Cook for another minute.
Stir in boiled potatoes and peas. Mix well, mashing some of the potatoes as you mix.
Add lemon juice and chopped cilantro. Mix thoroughly and adjust salt to taste. Let the filling cool.
Divide the rested dough into equal portions and roll each into a ball.
Roll each ball into a thin oval shape and cut in half to form two semicircles.
Shape each semicircle into a cone, sealing the edges with a little water. Fill the cone with the potato mixture and seal the top.
Heat the vegetable oil for frying in a deep pan to 180°C (350°F).
Fry the samosas in batches until golden brown and crispy, about 5-7 minutes per batch.
Drain the fried samosas on paper towels and serve hot with your favorite chutney.
Nutrition Facts
Calories |
5941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.7 g | 680% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2753 mg | 120% | |
| Total Carbohydrate | 305.9 g | 111% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 13.8 g | ||
| Protein | 43.7 g | 87% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 3973 mg | 85% | |
*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.
