Low Fat Indian Samosa
Indulge in the tantalizing flavors of India without the guilt with this *Low Fat Indian Samosa* recipe! Crafted with a flaky phyllo dough crust and a spiced filling of tender potatoes, peas, and aromatic seasonings like cumin, garam masala, and coriander, these baked samosas offer a lighter twist on a beloved classic. Instead of deep-frying, this recipe uses a simple baking technique, making it a healthier yet equally crispy alternative. With just a touch of olive oil and the convenience of cooking spray, these golden delights are perfect as an appetizer, snack, or party dish. Pair with your favorite tangy chutney for an irresistible flavor combination! Ideal for health-conscious food lovers craving traditional Indian street food, this easy-to-follow recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 8 sheets Phyllo dough sheets
- 2 large Potatoes
- 0.5 cup Frozen peas
- 1 medium Onion
- 1 inch Ginger
- 2 cloves Garlic cloves
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Cilantro
- 2 teaspoons Olive oil
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Peel and dice the potatoes into small cubes. Boil them in a pot of water for about 10 minutes, or until tender. Drain and set aside.
Finely chop the onion, ginger, and garlic.
In a non-stick pan, heat 2 teaspoons of olive oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onion, ginger, and garlic to the pan. Sauté until the onion becomes translucent.
Stir in the boiled potatoes and frozen peas. Cook for about 2 minutes.
Add coriander powder, garam masala, red chili powder, and salt. Mix well and cook for another 3-4 minutes.
Remove the mixture from heat. Add lemon juice and chopped cilantro. Mix and allow the filling to cool slightly.
Take one sheet of phyllo dough and place it on a clean surface. Lightly spray with cooking spray and fold it lengthwise to create a long strip.
Place 1 tablespoon of the potato mixture at one end of the strip. Fold the corner of the phyllo strip over the filling to form a triangle. Continue folding in a triangular pattern to the end of the strip. Repeat with the remaining sheets and filling.
Place the samosas on the prepared baking sheet and lightly spray with cooking spray.
Bake in the preheated oven for about 20-25 minutes, or until crisp and golden brown.
Serve warm with your favorite chutney.
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 248.1 g | 90% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 19.5 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3993 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.
