Low Fat Potato Samosa
Delight your taste buds with these guilt-free, oven-baked Low Fat Potato Samosas, a lighter twist on the classic Indian snack. Featuring a flavorful potato and pea filling infused with aromatic spices like cumin, garam masala, and coriander, these samosas are enveloped in a wholesome dough made with whole wheat and all-purpose flour. Instead of deep frying, this recipe opts for baking, drastically reducing oil while preserving that satisfying crispiness. Perfect as an appetizer, party snack, or tea-time treat, these golden-brown beauties pair wonderfully with tangy chutneys or dips. With simple ingredients and easy preparation, this healthier samosa recipe promises vibrant flavors and a guilt-free indulgence in under an hour!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 1 teaspoon salt
- 2 tablespoons olive oil
- 0.5 cup water
- 2 large potatoes
- 0.5 cup frozen peas
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 2 teaspoons lemon juice
- 2 tablespoons fresh coriander leaves
- 1 teaspoon ginger-garlic paste
Instructions
Boil the potatoes in water until fork-tender, about 15 minutes. Drain, peel, and mash them.
In a pan, heat 1 tablespoon of olive oil over medium heat and add cumin seeds until they start to sputter.
Add the ginger-garlic paste and sauté for a minute until raw smell disappears.
Add the frozen peas and cook until they are tender.
Mix in the mashed potatoes, coriander powder, cumin powder, red chili powder, and salt. Combine well and cook for another 3-4 minutes.
Remove from heat and stir in garam masala, lemon juice, and fresh coriander leaves. Let this filling cool completely.
In a mixing bowl, combine all-purpose flour, whole wheat flour, 1/2 teaspoon of salt, and 1 tablespoon of olive oil. Gradually add water while mixing to form a stiff dough. Let it rest for 10 minutes.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Divide dough into 6 equal portions and roll each portion into a ball. Roll each ball into a thin oval shaped disc, about 6 inches long.
Cut each disc in half to form two semicircles.
Take one semicircle and form a cone, sealing the straight edge with a little water.
Fill the cone with potato filling and seal the open edge with water to form a triangular samosa. Ensure the seams are pressed tightly.
Place the samosas on the prepared baking sheet and lightly brush with the remaining olive oil.
Bake in the preheated oven for 15-20 minutes or until they turn golden brown and crisp.
Serve warm with your favorite chutney or sauce.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 280.4 g | 102% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 12.8 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3968 mg | 84% | |
*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.
