Low Sodium Fried Samosa
Indulge in the irresistible crunch of "Low Sodium Fried Samosa," a guilt-free twist on the classic Indian street food favorite. Perfectly golden and delightfully flaky, these samosas feature a spiced filling of mashed potatoes and peas, infused with aromatic ginger, cumin, and garam masala for a bold, authentic flavor. The recipe takes care to minimize sodium without compromising taste, making it a heart-conscious choice for snack enthusiasts. Each samosa is lovingly handmade, with a delicate dough seasoned with carom seeds and fried to perfection for a satisfying treat. Ready in just over an hour, they’re ideal for parties, family gatherings, or a cozy snack night. Pair these low sodium delights with tangy chutney or creamy yogurt dip for a mouthwatering experience that’s both wholesome and delicious.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 0.5 teaspoon carom seeds
- 60 milliliters vegetable oil
- 3 medium boiled potatoes
- 100 grams frozen peas
- 1 teaspoon cumin seeds
- 1 teaspoon grated ginger
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped cilantro
- 80 milliliters water
- 500 milliliters oil for frying
Instructions
In a large bowl, combine flour and carom seeds. Add the vegetable oil and mix until the texture is crumbly.
Gradually add water to the flour mixture to form a firm dough. Cover with a damp cloth and set aside for 30 minutes.
Peel and roughly mash the boiled potatoes, ensuring some texture remains.
In a pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and cook until fragrant.
Add grated ginger, coriander powder, cumin powder, garam masala, and ground black pepper to the pan. Stir for about a minute.
Add the mashed potatoes and peas to the spice mixture, stirring well to coat.
Stir in lemon juice and chopped cilantro. Remove from heat and let cool completely.
Divide the dough into 12 equal parts. Roll each part into a thin oval on a floured surface.
Cut the oval in half to form two semi-circles. Form a cone shape with each semi-circle, sealing the edges with a little water.
Fill the cone with 1-2 tablespoons of the potato mixture, then pinch and seal the top edge to enclose the filling.
In a deep frying pan, heat oil to 170°C (340°F). Fry samosas in batches until golden brown and crispy, about 5-7 minutes each batch.
Transfer fried samosas to a paper-lined plate to absorb excess oil. Serve hot with your choice of chutney.
Nutrition Facts
Calories |
6163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 558.4 g | 716% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 54 mg | 2% | |
| Total Carbohydrate | 302.0 g | 110% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 12.1 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2409 mg | 51% | |
*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.
