Low Sodium Mini Samosas
Delight in the flavors of India with these **Low Sodium Mini Samosas**, a guilt-free twist on the classic favorite. Crafted with whole wheat flour, heart-healthy vegetable oil, and a vibrant filling of potatoes, peas, and aromatic spices like cumin, coriander, and turmeric, these bite-sized treasures prove that you don’t need excessive salt to create bold, satisfying flavors. Baked to golden perfection, these samosas are light, crispy, and packed with freshness, thanks to zesty lemon juice and fragrant cilantro. Perfect as a healthier appetizer or snack, they’re easy to prepare and pair beautifully with a low-sodium chutney or creamy yogurt dip. Whether you’re hosting a gathering or savoring a cozy homemade treat, these **low-sodium Indian snacks** are sure to impress!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 3 tablespoons vegetable oil
- 0.5 cup water
- 2 medium potatoes, peeled and diced
- 0.5 cup frozen peas
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon ground cinnamon
- 1 tablespoon fresh ginger, minced
- 2 tablespoons fresh cilantro, chopped
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger paste (or fresh grated)
Instructions
In a large bowl, mix the whole wheat flour and a pinch of black pepper together.
Add 2 tablespoons of the vegetable oil to the flour and mix until it resembles coarse crumbs.
Gradually add water, kneading to form a firm dough. Cover with a damp cloth and set aside to rest.
Boil the diced potatoes in a pot of water until tender, approximately 10 minutes. Drain and set aside.
Heat the remaining 1 tablespoon of oil in a skillet over medium heat. Add cumin seeds and onion; sauté until onion is golden brown.
Add garlic and ginger paste. Cook for 2 more minutes.
Stir in coriander, turmeric, and cinnamon, cooking until fragrant.
Add in the boiled potatoes, peas, and fresh ginger. Mix well until all vegetables are well coated.
Add the cilantro, lemon juice, and a touch more black pepper. Mix and cook for an additional 5 minutes. Let the filling cool.
Divide the dough into 12 equal portions. Roll each into a small ball, then flatten each ball into a thin circle about 4 inches in diameter.
Cut each circle in half. Fold each half into a cone shape, sealing the sides with water.
Fill the cone with a spoonful of the vegetable mixture. Seal the open edges with a brush of water.
Preheat the oven to 400°F (200°C). Place samosas on a baking sheet lined with parchment paper.
Bake for 20-25 minutes, or until golden brown and crispy.
Allow to cool slightly before serving. Enjoy your low sodium mini samosas with your favorite low-sodium chutney or yogurt dip.
Nutrition Facts
Calories |
1399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 232.0 g | 84% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 12.1 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2970 mg | 63% | |
*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.
