Dairy-Free Vegetable Samosas
Indulge in the vibrant flavors of Dairy-Free Vegetable Samosas, a delightful spin on the classic Indian appetizer. Perfectly crisp, golden pastry envelopes a savory medley of spiced potatoes, carrots, peas, and aromatic seasonings like cumin seeds, garam masala, and turmeric. These samosas are entirely dairy-free, making them an ideal choice for dietary-conscious foodies, while the recipe's detailed steps ensure approachable yet authentic results. Handmade dough elevates the texture and taste, while neutral oil frying guarantees a satisfying crunch every time. Serve these irresistible treats with your favorite dairy-free chutney for a crowd-pleasing appetizer or snack that bursts with bold flavors. Perfect for parties or family gatherings, these samosas are sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil
- 0.5 cups Water
- 2 medium Potatoes, peeled and diced
- 1 medium Carrot, finely diced
- 0.75 cups Frozen peas
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.25 teaspoon Red chili powder (optional)
- 1 teaspoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped
- 2 cups Neutral oil for frying
Instructions
In a mixing bowl, combine flour and salt. Add 4 tablespoons of vegetable oil and mix until the mixture resembles breadcrumbs.
Gradually add water, 1 tablespoon at a time, and knead until a firm dough forms. Cover with a damp cloth and set aside for 30 minutes.
Boil the diced potatoes and carrot in a pot of salted water until tender (around 8–10 minutes). Drain and set aside.
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add cumin seeds and fry until aromatic (about 30 seconds).
Add the chopped onion and sauté until golden brown. Stir in garlic and ginger, cooking for another minute.
Add ground coriander, ground cumin, turmeric, garam masala, and red chili powder (if using). Stir well to coat the onion mixture in spices.
Fold in the boiled potatoes, carrots, and peas. Cook for 5–7 minutes, stirring occasionally. Lightly mash some of the potatoes for texture.
Remove from heat and stir in lemon juice and chopped cilantro. Adjust seasoning with salt as needed and let the filling cool completely.
Divide the dough into 6 equal portions. Roll each piece into a circle about 6 inches in diameter and cut in half to form two semi-circles.
Shape each semi-circle into a cone by folding and sealing the straight edge with a little water. Fill the cone with the vegetable filling (about 1–2 tablespoons), then seal the open edge by pinching or folding.
Heat neutral oil in a deep frying pan to 350°F (175°C). Fry the samosas in batches, turning occasionally, until golden brown and crisp (about 3–5 minutes per batch). Remove with a slotted spoon and drain on paper towels.
Serve the samosas warm with your favorite dairy-free chutney or dipping sauce.
Nutrition Facts
Calories |
5908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 531.1 g | 681% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 298.5 g | 109% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 17.7 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2866 mg | 61% | |
*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.
