Soy-Free Veggie Samosa
Perfectly crisp and bursting with flavor, these Soy-Free Veggie Samosas are a delightful twist on the classic Indian snack, catering to those with dietary restrictions without compromising on taste. Featuring a flaky homemade pastry, these samosas are packed with a vibrant filling of spiced potatoes, carrots, and peas, seasoned with aromatic cumin, garam masala, and a hint of ginger. The recipe is entirely soy-free, making it suitable for allergy-conscious eaters, and includes simple, wholesome ingredients that you likely already have in your kitchen. Whether you serve them as an appetizer, snack, or party favorite, these golden beauties pair wonderfully with tangy chutney or a zesty dipping sauce. With easy-to-follow instructions and minimal prep time, these samosas are a must-try for anyone craving authentic, plant-based comfort food that's indulgent yet accessible.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Carom seeds (optional)
- 4 tablespoons Vegetable oil (for dough)
- 0.5 cup Cold water
- 3 medium Potatoes (boiled and peeled)
- 0.5 cup Carrots (diced)
- 0.5 cup Green peas (fresh or frozen)
- 2 tablespoons Vegetable oil (for filling)
- 1 teaspoon Cumin seeds
- 1 teaspoon Ginger (grated)
- 1 unit Green chili (finely chopped, optional)
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Garam masala
- 0.5 teaspoons Turmeric powder
- 0.25 teaspoons Red chili powder
- 2 tablespoons Cilantro (chopped)
- 1 tablespoon Lemon juice
- 4 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and carom seeds (if using).
Add 4 tablespoons of vegetable oil and mix until the mixture resembles coarse crumbs.
Gradually add cold water, a little at a time, and knead into a firm dough. Cover with a damp cloth and let rest for 30 minutes.
For the filling, mash the boiled potatoes in a bowl and set aside.
In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds and let them sizzle.
Stir in grated ginger and green chili (if using), cooking for 1 minute.
Add diced carrots and green peas to the skillet. Cook for 3-4 minutes until they are slightly tender.
Mix in ground coriander, ground cumin, garam masala, turmeric powder, and red chili powder. Stir well to coat the vegetables with the spices.
Add the mashed potatoes, mixing thoroughly. Cook for 2-3 minutes, then remove from heat.
Stir in chopped cilantro and lemon juice. Allow the filling to cool completely.
Divide the dough into 6 equal portions and roll each portion into a ball.
Roll out each ball into a thin oval about 6 inches long. Cut the oval in half to form two semi-circles.
Take one semi-circle and fold it into a cone shape, sealing the edges with a little water.
Fill the cone with 1-2 tablespoons of the potato mixture, then seal the top by pinching the dough together. Repeat with the remaining dough and filling.
Heat vegetable oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into the oil—it should sizzle and rise to the surface slowly.
Fry the samosas in batches, turning occasionally, until they are golden brown and crispy.
Remove the samosas from the oil and drain on paper towels.
Serve warm with chutney or dipping sauce of your choice.
Nutrition Facts
Calories |
10239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1033.4 g | 1325% | |
| Saturated Fat | 147.5 g | 738% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 305.5 g | 111% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 15.9 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2820 mg | 60% | |
*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.
