Soy-Free Vegetable Samosas
Indulge in the irresistible charm of Soy-Free Vegetable Samosas—crispy, golden pastries brimming with a flavorful medley of spiced vegetables. Perfect for appetizers, snacks, or party platters, this soy-free recipe ensures everyone can enjoy the classic taste of samosas without compromise. The filling combines tender potatoes, vibrant green peas, and sweet diced carrots, seasoned with aromatic spices like garam masala, turmeric, and coriander for that authentic Indian flair. Wrapped in a homemade dough enriched with cumin and fried to golden perfection, these samosas boast a satisfying crunch with a melt-in-your-mouth finish. Whether served with tangy chutney or a creamy dipping sauce, these vegetarian samosas are guaranteed to be the highlight of any gathering. Quick to prepare and completely free of soy, they cater to both dietary needs and flavor cravings alike!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Cumin seeds
- 4 tablespoons Vegetable oil (neutral, like sunflower or canola)
- 0.75 cups Water
- 3 cups Potatoes (medium-sized, peeled and diced)
- 1 cup Green peas (fresh or frozen)
- 1 cup Carrot (finely diced)
- 1 teaspoon Coriander powder
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoons Red chili powder (optional, adjust to taste)
- 1 tablespoon Fresh ginger (grated)
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro leaves (chopped)
- 4 cups Cooking oil (for frying)
Instructions
In a mixing bowl, combine all-purpose flour, 1 teaspoon salt, and cumin seeds. Add 4 tablespoons of vegetable oil and mix until the flour resembles breadcrumbs.
Slowly add water, a little at a time, and knead into a firm but smooth dough. Cover with a damp cloth and let rest for 20 minutes.
In a pot, boil the diced potatoes until tender. In the last 5 minutes of boiling, add the peas and carrots. Drain and set the vegetables aside to cool.
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add ginger, coriander powder, turmeric powder, garam masala, and red chili powder (if using). Cook for 1 minute until fragrant.
Add the cooked vegetables to the skillet and stir to coat them evenly with the spices. Cook for another 2-3 minutes, then remove from heat.
Stir in lemon juice and chopped cilantro. Adjust seasoning with salt if needed. Allow the filling to cool completely.
Divide the dough into 6 equal portions. Roll each portion into a thin oval or circle about 6 inches in diameter. Cut each circle in half to form two semi-circles.
Take one semi-circle and fold it into a cone shape, sealing the edge with a little water. Fill the cone with 2 tablespoons of the vegetable mixture, then seal the top edge with water. Repeat with the remaining dough and filling.
Heat cooking oil in a deep pot or fryer to 350°F (175°C). Fry the samosas in batches until golden brown and crisp, about 3-4 minutes per batch. Remove and drain on paper towels.
Serve warm with your favorite chutney or dipping sauce.
Nutrition Facts
Calories |
10479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1007.5 g | 1292% | |
| Saturated Fat | 137.2 g | 686% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2518 mg | 109% | |
| Total Carbohydrate | 349.9 g | 127% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 22.5 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4227 mg | 90% | |
*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.
