Soy-Free Indian Samosa
Indulge in the timeless flavors of Indian cuisine with this Soy-Free Indian Samosa recipe, featuring a perfectly crispy, golden pastry shell stuffed with a savory spiced potato and pea filling. Made without soy-based ingredients, this version is ideal for allergy-friendly diets while still delivering the authentic taste you crave. The dough, enriched with ghee and infused with aromatic carom seeds, is the perfect vessel for a filling bursting with cumin, garam masala, and a hint of tangy amchur powder. These homemade samosas are pan-fried to perfection for an irresistibly flaky texture and can be served alongside your favorite chutney or dipping sauce. Perfect as an appetizer, snack, or party treat, these vegetarian samosas are a crowd-pleaser that adds a dash of vibrant Indian flavors to your table.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon carom seeds (ajwain)
- 1 teaspoon salt
- 4 tablespoons ghee or unsalted butter
- 0.5 cup water
- 3 medium potatoes, boiled and peeled
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 green chili, finely chopped
- 0.5 cup peas, fresh or frozen
- 1 teaspoon ginger, minced
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 0.5 teaspoon amchur (dried mango) powder
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves, chopped
- vegetable oil, for frying
Instructions
In a large bowl, combine the all-purpose flour, carom seeds, and salt.
Add the ghee or unsalted butter and mix until the mixture resembles breadcrumbs.
Gradually add water to the flour mixture, kneading until a smooth and firm dough is formed. Cover with a damp cloth and set aside for 30 minutes.
In a frying pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and let them splutter.
Add chopped green chili and minced ginger. Sauté for 1 minute.
Add the peas and cook for 2-3 minutes until they are tender.
Mash the boiled potatoes and add them to the pan. Mix well with the peas.
Season with coriander powder, garam masala, amchur powder, and salt. Stir the mixture thoroughly and cook for another 2-3 minutes.
Remove the potato mixture from heat and stir in the chopped coriander leaves. Let it cool completely.
Divide the dough into equal portions and roll each portion into a ball.
On a lightly floured surface, roll each ball into a thin oval shape.
Cut the oval in half to create two semi-circles.
Take one semi-circle, fold it into a cone, and seal the edge using a little water.
Fill the cone with approximately 1 tablespoon of the potato filling.
Brush the edges with water and seal the samosa tightly, creating a triangular shape.
Repeat the process with the remaining dough and filling.
In a deep frying pan, heat vegetable oil over medium heat until hot.
Fry the samosas in batches until they are golden brown and crispy, about 5-7 minutes per batch.
Drain the samosas on paper towels and serve hot with your choice of chutney or sauce.
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 40.0 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 4771 mg | 207% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 11.6 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2375 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.
