Nut-Free Indian Samosa
Delight in the classic flavors of Indian street food with this Nut-Free Indian Samosa recipe, a perfect choice for those avoiding allergens while savoring bold, aromatic spices. Featuring a flaky homemade pastry filled with a comforting potato-pea mixture spiced with garam masala, turmeric, and cumin, this rendition of samosas skips the nuts without compromising on authenticity. The recipe guides you step-by-step, from preparing a perfectly crisp dough to achieving golden, crispy samosas through frying. Ideal as a party appetizer or afternoon snack, serve these nut-free treats with refreshing mint chutney or tangy tamarind sauce for an irresistible flavor pairing. Easy to make and universally loved, these samosas are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Salt
- 5 tablespoons Vegetable oil
- 0.75 cups Water
- 3 medium Potatoes
- 0.5 cups Peas
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ginger, grated
- 1 small Green chili, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 3 cups Vegetable oil for frying
Instructions
Prepare the dough by combining the all-purpose flour and 1 teaspoon of salt in a large bowl. Add 4 tablespoons of vegetable oil and mix until the mixture resembles breadcrumbs.
Gradually add water and knead the mixture into a firm dough. Cover with a damp cloth and set aside for 30 minutes.
To make the filling, peel and dice the potatoes. Boil them in salted water until tender, then drain and mash them.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add grated ginger, green chili, and peas. Cook for 2-3 minutes, stirring occasionally.
Add the mashed potatoes, remaining salt, coriander powder, garam masala, turmeric powder, and red chili powder. Mix well and cook for another 2-3 minutes.
Turn off the heat and stir in the chopped cilantro. Let the filling cool to room temperature.
Divide the dough into 8 equal portions. Roll each portion into a ball and flatten it into a small disk about 6 inches in diameter.
Cut the disk in half to form two semi-circles. Take one semi-circle, brush water along the straight edge, and fold it into a cone shape.
Fill the cone with a spoonful of the potato mixture, then seal the open edges by pressing them together firmly.
Repeat the process with the remaining dough and filling.
Heat vegetable oil in a deep pan or deep fryer to 350°F (180°C).
Gently add the samosas to the oil and fry until golden brown and crispy, about 5-7 minutes per batch.
Remove the samosas with a slotted spoon and drain on paper towels.
Serve hot with mint chutney or tamarind sauce.
Nutrition Facts
Calories |
8172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 779.9 g | 1000% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 42.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3625 mg | 158% | |
| Total Carbohydrate | 327.1 g | 119% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 12.4 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 3848 mg | 82% | |
*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.
