Low Sodium Potato Samosa
Introducing the irresistible Low Sodium Potato Samosa, a healthier twist on the classic Indian street food snack! These golden-brown, crispy samosas boast a flavorful filling of tender mashed potatoes, vibrant peas, and aromatic spices like cumin, turmeric, and garam masala, all brought together with no-salt-added vegetable stock to keep your sodium intake in check. Encased in a homemade dough that's perfectly flaky, they're fried to perfection for an undeniably satisfying crunch. This recipe is ideal for those seeking low-sodium alternatives while still enjoying bold, authentic flavors. Perfect as an appetizer, party snack, or teatime treat, these samosas pair wonderfully with tangy chutneys or a refreshing yogurt dip. Give this simple yet rewarding recipe a try, and add some spice to your healthy eating routine!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Olive oil
- 0.75 cup Water
- 3 medium Potatoes
- 0.5 cup Frozen peas
- 1 teaspoon Ginger, grated
- 2 small Green chilies, chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh coriander leaves, chopped
- 0.5 cup No-salt-added vegetable stock
- 2 cups Cooking oil
Instructions
1. In a large mixing bowl, combine the all-purpose flour and two tablespoons of olive oil. Mix with your fingers until the mixture resembles breadcrumbs.
2. Gradually add water, kneading to form a firm dough. Cover with a damp cloth and set aside for 15 minutes.
3. Wash and peel the potatoes. Cut them into small chunks and boil until tender. Drain and roughly mash, leaving small chunks for texture.
4. Heat a non-stick pan over medium heat and add cumin seeds until they start to splutter.
5. Add grated ginger and chopped green chilies. Sauté for another minute until fragrant.
6. Stir in coriander powder, turmeric powder, and garam masala, mixing well.
7. Add mashed potatoes and frozen peas, then pour in the vegetable stock. Cook for about 5 minutes, stirring occasionally, until peas are tender.
8. Finish the filling with lemon juice and freshly chopped coriander leaves. Mix well and let cool.
9. Divide the dough into 8 equal portions and roll each into a ball. On a lightly floured surface, roll out each ball into thin circles, about 6 inches in diameter.
10. Cut each circle in half to create two semi-circles. Wet the straight edge with water and form into a cone shape, pressing the edges to seal.
11. Fill each cone with approximately 2 tablespoons of the potato mixture, then seal the open edge by pressing firmly.
12. Heat cooking oil in a large pan over medium heat. Once hot, gently slide in the samosas, a few at a time, frying until golden brown and crispy on all sides.
13. Remove from oil and drain on paper towels. Serve warm.
Nutrition Facts
Calories |
5992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 507.5 g | 651% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 330.7 g | 120% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 14.7 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3971 mg | 84% | |
*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.
