Dairy-Free Vegetable Samosa
Savor the irresistible flavor of Dairy-Free Vegetable Samosas, a crowd-pleasing recipe that's perfect for plant-based eaters and anyone craving a crispy, golden delight. These samosas feature a flaky homemade dough encasing a spiced and aromatic filling of mashed potatoes, green peas, and vibrant Indian spices like garam masala, turmeric, and cumin, all balanced with a hint of lemon juice and sugar. With no dairy in sight, this vegan-friendly recipe is ideal for dietary needs while delivering bold, authentic taste. The samosas are fried to perfection, creating a crunchy exterior that complements the warm, flavorful filling. Ready in just about an hour, they make a fantastic appetizer or snack when served with tangy chutney. Whether you’re hosting or indulging solo, these dairy-free samosas guarantee a delicious experience!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil (for dough)
- 6 tablespoons Water
- 3 cups Vegetable oil (for frying)
- 2 medium Potatoes (boiled and mashed)
- 3 tablespoons Green peas (cooked)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Ground cumin
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Red chili powder
- 2 tablespoons Cilantro (chopped)
- 1 tablespoon Lemon juice
- 1 teaspoon Sugar
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Add 4 tablespoons of vegetable oil and mix it in until the mixture resembles breadcrumbs.
Gradually add water, 1 tablespoon at a time, mixing and kneading until the dough comes together into a firm but smooth ball. Wrap in a kitchen towel and let rest for 30 minutes.
To prepare the filling, heat 1 tablespoon of oil in a skillet over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add the cumin, coriander, turmeric, garam masala, and red chili powder to the skillet, and cook for another minute.
Mix in the boiled and mashed potatoes, cooked green peas, sugar, chopped cilantro, and lemon juice. Stir until everything is well combined, and season with salt to taste. Set aside to cool completely.
Divide the dough into 6 equal portions and roll each into a ball. Using a rolling pin, flatten each ball into a thin oval shape, approximately 6 inches in diameter.
Cut each oval in half to form two semi-circles. Brush the straight edge of the semi-circle with water and fold into a cone shape, pressing the wet edges together to seal.
Fill the cone with 1-2 tablespoons of the vegetable filling, leaving enough room to seal the top. Brush the edges of the cone with water and pinch tightly to fully seal.
Repeat with the remaining dough and filling to form 12 samosas.
Heat 3 cups of vegetable oil in a deep frying pan or pot over medium heat. To test the oil, drop a small piece of dough in; it should sizzle and float to the top.
Carefully add a few samosas to the hot oil without overcrowding the pan. Fry for 3-4 minutes per side, or until golden brown and crisp.
Remove the cooked samosas from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve warm with your favorite chutney or dipping sauce!
Nutrition Facts
Calories |
7839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 770.3 g | 988% | |
| Saturated Fat | 110.2 g | 551% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1994 mg | 87% | |
| Total Carbohydrate | 271.8 g | 99% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 9.8 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1297 mg | 28% | |
*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.
