Low Sodium Veggie Samosa
Indulge in the guilt-free comfort of these Low Sodium Veggie Samosas, a healthier twist on the beloved Indian classic. These baked pastry pockets are delightfully crisp yet buttery, made with a simple homemade dough and stuffed with a flavorful blend of spiced potatoes, carrots, peas, and aromatic seasonings like cumin, coriander, and turmeric. Perfect for those watching their sodium intake, this recipe skips the salt without compromising on bold, vibrant flavors. With every bite, enjoy a hearty, satisfying snack or appetizer that’s great for entertaining or meal prep. Serve these golden-brown samosas warm with your favorite low-sodium chutney or yogurt dip for the ultimate crowd-pleasing treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 4 tablespoons Unsalted butter (chilled and cubed)
- 6 tablespoons Water (cold)
- 2 medium Russet potato (peeled and cubed)
- 1 medium Carrot (peeled and chopped)
- 1 cup Frozen peas
- 1 small Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- 1 as needed Cooking spray
Instructions
In a large bowl, combine the all-purpose flour and chilled, cubed unsalted butter. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Gradually add cold water, 1 tablespoon at a time, mixing until the dough comes together. Knead lightly, cover with plastic wrap, and chill in the refrigerator for 20 minutes.
In a medium saucepan, add the cubed potatoes and chopped carrot. Cover with water and bring to a boil. Cook until tender, about 10 minutes. Drain and set aside.
Heat olive oil in a skillet over medium heat. Sauté the chopped onion until translucent, then add the minced garlic, grated ginger, ground cumin, ground coriander, turmeric, and black pepper. Cook for 1-2 minutes until fragrant.
Stir in the cooked potato and carrot along with the frozen peas. Mash lightly with a fork for a chunky texture. Add lemon juice and mix well. Allow the filling to cool completely.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
Remove the dough from the refrigerator and divide it into 8 equal portions. Roll each portion into a thin circle, about 6 inches in diameter. Cut each circle in half to create two semi-circles.
To shape the samosas, take one semi-circle and fold it into a cone. Seal the edge with a small dab of water. Fill the cone with 1-2 tablespoons of the vegetable filling, then pinch the top closed to seal the samosa. Repeat with the remaining dough and filling.
Arrange the samosas on the prepared baking sheet. Lightly spray them with cooking spray for a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the samosas are crisp and golden brown. Serve warm.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 299.9 g | 109% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 19.7 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 227 mg | 17% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2877 mg | 61% | |
*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.
