Low Sodium Indian Samosa
Indulge guilt-free with these flavorful Low Sodium Indian Samosas—an oven-baked twist on the classic snack that keeps things heart-healthy without compromising on taste. Filled with a vibrant mix of spiced potatoes, peas, fresh cilantro, and a hint of zesty lemon juice, these savory pockets boast traditional Indian flavors while skipping the added salt. Crafted from a simple olive oil-based dough, the result is a perfectly crispy exterior baked to golden perfection. With aromatic spices like garam masala, cumin, turmeric, and ginger, these samosas deliver bold, wholesome flavor in every bite. Perfect as a snack, appetizer, or party treat, serve them warm with your favorite chutney for an irresistible experience.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Olive oil
- 0.5 cup Water
- 3 large Potatoes
- 0.5 cup Frozen peas
- 1 medium Red onion
- 2 Garlic cloves
- 1 inch Fresh ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili flakes
- 0.25 cup Fresh cilantro
- 1 tablespoon Lemon juice
- 4 cups Water (for boiling)
Instructions
Boil the potatoes in 4 cups of water until tender, about 15 minutes. Drain, peel, and mash them. Set aside.
In a small pan, heat 2 tablespoons of olive oil. Add cumin seeds and let them sizzle for a few seconds.
Add finely chopped red onion, minced garlic, and grated ginger. Sauté until onions are translucent.
Stir in the coriander powder, garam masala, turmeric, and red chili flakes. Cook for 1-2 minutes.
Add the frozen peas and mashed potatoes to the pan. Mix well and cook for another 5 minutes.
Remove the mixture from the heat and stir in the lemon juice and chopped cilantro. Let it cool completely.
To make the pastry, combine flour and the remaining olive oil in a bowl. Rub the flour and oil together until they form a crumbly texture.
Slowly add water and knead into a stiff dough. Cover with a damp cloth and let it rest for 15 minutes.
Divide the dough into 6 equal portions and roll each into a ball. Roll each ball into a 6-inch circle and cut it in half.
Form a cone with each half, filling it with 2 tablespoons of the potato mixture, and seal the edges with water.
Preheat the oven to 375°F (190°C). Lightly brush the samosas with olive oil and place them on a baking sheet lined with parchment paper.
Bake the samosas for 25-30 minutes or until golden brown and crispy, turning halfway through baking.
Serve warm with chutney or sauce of choice.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 407.3 g | 148% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 21.9 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 5710 mg | 121% | |
*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.
