Nut-Free Vegetable Samosas
Delight in the flavors of India with these Nut-Free Vegetable Samosas, a crispy and golden appetizer perfect for any gathering. This recipe combines a flaky homemade dough with a spiced vegetable filling of potatoes, carrots, peas, and aromatic spices like cumin, garam masala, and turmeric for a mouthwatering experience that caters to those with nut allergies. These samosas are made from scratch, ensuring a fresh, authentic taste, and are deep-fried to achieve that irresistible crunch. Perfect as a snack, appetizer, or party favorite, serve these samosas hot with your favorite chutney or ketchup. Quick to prepare and utterly satisfying, these nut-free samosas promise to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 cup Water
- 4 tablespoons Vegetable oil (for dough)
- 2 medium Potatoes (peeled and diced)
- 1 medium Carrots (peeled and diced)
- 0.5 cup Frozen peas
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder (optional)
- 2 tablespoons Cilantro (chopped)
- 4 cups Vegetable oil (for frying)
Instructions
In a bowl, mix all-purpose flour and 1 teaspoon of salt. Gradually add 4 tablespoons of vegetable oil while mixing to form a crumbly texture.
Slowly add water (about 1/2 cup) while kneading to form a smooth and firm dough. Cover with a damp cloth and rest for 25 minutes.
Boil the diced potatoes and carrots in salted water for 7-8 minutes or until tender. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add cumin seeds and cook until they sizzle, about 30 seconds.
Add chopped onions, garlic, and ginger. Sauté until the onions are translucent, about 3-4 minutes.
Stir in ground coriander, garam masala, turmeric powder, and optional red chili powder. Cook for 1 minute.
Add the boiled potatoes, carrots, and frozen peas. Mash the mixture lightly with a spatula, leaving some chunks for texture.
Stir in chopped cilantro and adjust seasoning with salt as needed. Let the filling cool to room temperature.
Divide the dough into 6 equal portions and roll each into a ball. On a lightly floured surface, roll out each ball into a thin 6-inch circle.
Cut each circle 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 about 1-2 tablespoons of the vegetable filling. Seal the open edge by pinching it shut firmly.
Heat 4 cups of vegetable oil in a deep pan over medium heat. Test by dropping a small piece of dough—it should sizzle and rise to the surface.
Fry 3-4 samosas at a time, turning occasionally, until golden brown and crispy, about 4-5 minutes.
Drain on paper towels and serve warm with chutney or ketchup.
Nutrition Facts
Calories |
9955 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1005.3 g | 1289% | |
| Saturated Fat | 143.6 g | 718% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2473 mg | 108% | |
| Total Carbohydrate | 296.0 g | 108% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 18.2 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 2411 mg | 51% | |
*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.
