Low Fat Vegetable Samosas
Crispy on the outside, flavorful on the inside, these Low Fat Vegetable Samosas are the perfect guilt-free indulgence! Made with flaky phyllo pastry and filled with a savory mix of spiced potatoes, carrots, peas, and aromatic seasonings like cumin, turmeric, and garam masala, this baked version of the beloved Indian snack is both light and satisfying. With just a spray of oil and no deep frying, these samosas are an excellent low-fat alternative without sacrificing taste. Ready in under an hour, they’re ideal as an appetizer, snack, or party favorite and pair wonderfully with a tangy mint chutney or creamy yogurt dip. Add this wholesome, baked samosa recipe to your collection for a healthier twist on a classic delight!
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Recipe Information
Ingredients
- 8 sheets Phyllo pastry sheets
- 2 medium Potatoes
- 1 medium Carrot
- 0.5 cup Frozen green peas
- 1 medium Onion
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger
- 1 teaspoon Garlic
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Oil spray or olive oil
- 2 tablespoons Water
Instructions
Peel and dice the potatoes and carrot into small cubes.
Boil the diced potatoes and carrot in water for 5-7 minutes until fork-tender. Drain and set aside.
Finely chop the onion, ginger, and garlic.
In a non-stick skillet, heat 1 teaspoon of oil or use an oil spray. Add the cumin seeds and toast them for 30 seconds until fragrant.
Add the chopped onion, ginger, and garlic to the skillet. Sauté for 2-3 minutes until golden and soft.
Stir in the ground coriander, garam masala, turmeric powder, salt, and black pepper. Mix well to coat the onions in the spices.
Add the cooked potatoes, carrot, and frozen peas to the skillet. Stir everything together thoroughly and cook for 2 more minutes. Set the mixture aside to cool.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Cut each phyllo pastry sheet into 3 long strips. Work with one strip at a time and cover the rest with a damp cloth to keep them from drying out.
Place a small spoonful of the vegetable filling at one end of a phyllo strip. Fold the corner of the strip over the filling to form a triangle. Continue folding in a triangular pattern until the strip is fully used, sealing the edge with a dab of water.
Place the samosas on the prepared baking sheet and lightly spray with oil or brush with a little olive oil.
Bake the samosas in the preheated oven for 20-25 minutes or until golden and crispy, flipping them halfway through for even browning.
Allow the samosas to cool slightly before serving. Enjoy with mint chutney or a yogurt dip for a perfect low-fat snack!
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2034 mg | 88% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 18.4 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2876 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.
