Dairy-Free Mini Samosas
Delight your taste buds with these irresistible Dairy-Free Mini Samosas—crispy, golden pockets of flavor-packed goodness! Perfect for vegans or anyone avoiding dairy, these bite-sized snacks feature a flaky, homemade pastry stuffed with a spiced potato and pea filling. Fragrant cumin, garam masala, fresh cilantro, and a splash of zesty lemon juice make the filling vibrant and full of authentic Indian-inspired flavors. These mini samosas are deep-fried to crunchy perfection, making them the ultimate appetizer or party snack. Enjoy them hot and pair them with tangy tamarind or refreshing mint chutney for a crowd-pleasing bite that's both comforting and bold. With their dairy-free twist and traditional taste, these samosas are sure to be a new favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons vegetable oil
- 0.75 cup water
- 3 medium potatoes
- 0.5 cup frozen peas
- 1 medium onion
- 1 inch piece ginger
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 0.25 teaspoon cayenne pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro
- 1 cup vegetable oil for frying
Instructions
In a large bowl, combine 2 cups of all-purpose flour and 1 teaspoon of salt.
Add 4 tablespoons of vegetable oil to the flour, mixing until the mixture resembles coarse crumbs.
Gradually add 0.75 cup of water, kneading until the dough comes together into a smooth and firm ball.
Cover the dough with a damp cloth and let it rest while preparing the filling.
Boil 3 medium potatoes until tender, peel, and cut into small cubes.
Finely chop 1 medium onion and 1-inch piece of ginger.
In a pan, heat 1 tablespoon of vegetable oil over medium heat.
Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds.
Add the chopped onions and ginger, sautéing until the onions are soft and translucent.
Stir in 0.5 teaspoon of coriander powder, 0.5 teaspoon of garam masala, and 0.25 teaspoon of cayenne pepper.
Add the cubed potatoes and 0.5 cup of frozen peas, mixing well to coat with the spices.
Season with salt to taste and cook for another 3-4 minutes, allowing the flavors to meld together.
Stir in 1 tablespoon of lemon juice and 2 tablespoons of chopped fresh cilantro.
Remove the pan from heat and let the filling cool completely.
Divide the dough into 24 equal portions, rolling each into a ball.
Flatten each ball into a small oval shape, about 4 inches long, using a rolling pin.
Cut each oval in half to make two semicircles.
Take one semicircle, fold it into a cone, and seal the edge with a little water.
Stuff the cone with the potato and pea filling, leaving a small edge to seal.
Seal the open edge firmly with water by folding the excess dough over the filled cone.
Repeat the process with the remaining dough and filling.
In a deep, heavy-bottomed pot, heat 1 cup of vegetable oil for frying over medium heat.
Fry the samosas in batches until they are golden brown and crispy, which takes about 4-5 minutes per batch.
Remove the samosas with a slotted spoon and drain on paper towels.
Serve hot with your favorite chutneys or sauces.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 0.6 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 110 mg | 2% | |
*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.
