Low Sodium Cocktail Samosa
Indulge in the perfect bite-sized treat with this Low Sodium Cocktail Samosa recipe, a healthier twist on the classic snack. These golden, crispy pockets are made using whole wheat flour for the dough and packed with a flavorful filling of tender potatoes, sweet green peas, and fragrant spices like cumin, coriander, and garam masala. Perfectly fried to crunchy perfection, these samosas are a low-sodium snack option without compromising on taste, making them ideal for those watching their salt intake. Serve them piping hot with a tangy low-sodium chutney for the ultimate party appetizer or tea-time delight. Whether you're looking for a healthier indulgence or a unique addition to your snack repertoire, these homemade cocktail samosas are sure to impress!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 3 tablespoons Unsalted butter
- 0.5 cup Water
- 2 large Potatoes
- 1 cup Green peas
- 1 medium Onion
- 2 Garlic cloves
- 1 teaspoon Ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 2 tablespoons Fresh cilantro
- 2 tablespoons Vegetable oil
- 2 cups Vegetable oil for frying
Instructions
Peel and dice the potatoes into small cubes.
Boil the potato cubes and peas until the potatoes are tender. Drain and set aside.
In a large pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them sizzle.
Add chopped onions, minced garlic, and grated ginger to the pan. Sauté until the onions become translucent.
Add the boiled potatoes and peas to the pan.
Mix in coriander powder, garam masala, and red chili powder. Cook for 5 minutes stirring occasionally.
Add chopped fresh cilantro and mix well. Turn off the heat and let it cool.
In a large bowl, combine whole wheat flour and melted unsalted butter. Mix until crumbly.
Gradually add water and knead into a firm dough. Cover with a damp cloth and let it rest for 10 minutes.
Divide the dough into small balls. Roll each ball into a thin oval shape.
Cut each oval in half to form two semicircles. Shape each semicircle into a cone by sealing the edges with water.
Fill each cone with the potato filling and seal the open edges to form a triangle.
Heat the vegetable oil for frying in a deep pan over medium-high heat.
Fry the samosas in batches until golden brown and crispy, about 3-4 minutes per side.
Remove from oil and drain on paper towels. Serve warm with your favorite low-sodium chutney or sauce.
Nutrition Facts
Calories |
6016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 540.7 g | 693% | |
| Saturated Fat | 94.5 g | 472% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 306.7 g | 112% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 19.2 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 256 mg | 20% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3394 mg | 72% | |
*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.
