Low Sodium Aloo Samosa
Elevate your snacking game with these irresistible Low Sodium Aloo Samosas, a healthier take on the classic Indian street food favorite! Perfectly crispy on the outside and stuffed with a flavorful potato and green pea filling, these samosas boast aromatic spices like cumin, coriander, and garam masala, all without excess sodium. The homemade pastry dough is easy to work with and delivers that signature flaky texture, while a splash of lemon juice and fresh cilantro in the filling adds a burst of freshness. Whether you're managing your sodium intake or just craving a lighter version of a traditional aloo samosa, this recipe is a must-try. Serve them as an appetizer, snack, or side dish, and get ready to impress with every bite! Keywords: low sodium, aloo samosa, Indian snacks, healthy samosa recipe, homemade appetizers.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 5 tablespoons Vegetable oil
- 0.5 cup Water
- 0.5 teaspoon Salt-free baking powder
- 3 medium Potatoes, boiled and mashed
- 0.5 cup Green peas, frozen
- 1 medium Onion, finely chopped
- 1 teaspoon Fresh ginger, grated
- 1 small Green chili, finely chopped
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped
- 0.5 teaspoon Salt substitute (optional)
- 2 cups Cooking oil for frying
Instructions
In a large mixing bowl, combine flour and salt-free baking powder. Add 5 tablespoons of vegetable oil and mix until the mixture resembles coarse crumbs.
Gradually add water to the flour mixture, kneading until a firm and smooth dough forms. Cover with a damp cloth and set aside for 20 minutes.
In a large pan, heat 1 tablespoon of vegetable oil over medium heat. Add cumin seeds and allow them to sizzle for about 30 seconds.
Add chopped onions and fry until they become translucent, about 5 minutes.
Stir in grated ginger and chopped green chili, and saute for another 1-2 minutes.
Add the coriander powder, turmeric powder, and garam masala. Cook for an additional minute to allow the spices to release their aroma.
Add the boiled and mashed potatoes and frozen peas to the spice mixture. Stir well to combine.
Pour in the lemon juice and chopped cilantro. Mix and cook until the peas are heated through, about 5 minutes.
Taste and adjust the seasoning with salt substitute, if using. Allow the filling to cool slightly.
Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a circle, about 6 inches in diameter.
Cut each circle in half to form two semi-circles. Moisten the straight edge of one semi-circle with a bit of water, and fold it into a cone shape. Press the edges to seal.
Fill the cone with 2 tablespoons of the potato filling. Moisten the open edges and press to seal, forming a triangular samosa shape.
Repeat with the remaining dough and filling.
Heat cooking oil in a deep frying pan over medium heat. Fry the samosas in batches until golden and crispy, about 5-7 minutes per side.
Drain on paper towels and serve warm.
Nutrition Facts
Calories |
5908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 542.7 g | 696% | |
| Saturated Fat | 76.2 g | 381% | |
| Polyunsaturated Fat | 42.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 11.3 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3153 mg | 67% | |
*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.
