Healthy Tawa-Fried Aloo Palak Samosas (Gluten-Free)
30 minutes
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About Healthy Tawa-Fried Aloo Palak Samosas (Gluten-Free)
Craving a delicious and healthy snack? These Aloo Palak Samosas are a delightful twist on the classic, offering the earthy flavors of spinach and potatoes with green peas and aromatic spices. This tawa-fried (pan-fried) version is lighter than traditional deep-fried samosas, making it a guilt-free indulgence perfect for a light meal or appetizer.This recipe stands out with its healthy profile and gluten-free nature. The combination of spinach, potatoes, and peas provides a nutritious boost, while the tawa-frying method keeps them crispy without excessive oil. Impress your friends and family with this unique and flavorful samosa recipe!Perfect for a quick weeknight snack, a party appetizer, or a satisfying light lunch, these samosas are sure to become a new favorite. Get ready to enjoy a crispy, flavorful, and healthy twist on a classic!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Filling
- 12 large Spinach leaves
- 3 medium Potato boiled and mashed
- 1/2 cup Pea boiled, green
- 1 tbsp Oil for sautéing
- 1/4 tsp Turmeric powder, haldi
- 1/2 tsp Mustard Seeds combined with cumin and fennel seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Fennel Seeds
- 1 tsp Ginger paste, or chili paste
- 1 tsp Coriander powder, dhania
- 1/2 tsp Garam Masala
- 1 1/2 tsp Salt or to taste
- 1 Lemon juice
- 1/4 cup Coriander chopped
- 1/4 tsp Chili Powder red
- 1/2 tsp Carom Seeds ajwain
For the Dough
- 1 cup Gram Flour besan
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
- Water Water as needed, to make a smooth batter
For Frying
- 2 tbsp Oil for shallow frying
Instructions
Prepare the Spinach
- Wash and clean the spinach leaves thoroughly. Gently roll each leaf with a rolling pin to make them pliable and easy to fold.
Make the Filling
- Heat 1 tablespoon of oil in a pan over medium heat. Add the mustard seeds, cumin seeds, and fennel seeds. Once they start to crackle, add the turmeric powder and ginger paste (or chili paste). Sauté for about a minute.
- Add the boiled and mashed potatoes, green peas, coriander powder, garam masala, salt, and red chili powder. Cook for 1-2 minutes, stirring occasionally.
- Stir in the lemon juice and chopped cilantro. Remove from heat and let the mixture cool completely.
Prepare the Batter
- In a bowl, whisk together the chickpea flour, turmeric powder, salt, and carom seeds. Gradually add water, whisking constantly until you have a smooth, lump-free batter of a semi-thick consistency.
Assemble the Samosas
- Take a spinach leaf, place a small lemon-sized portion of the filling in the center, and fold it into a triangle, similar to a traditional samosa. Seal the edges with the chickpea batter.
- Repeat with the remaining spinach leaves and filling.
Fry the Samosas
- Heat 2 tablespoons of oil in a pan over medium-low heat. Gently place the samosas in the hot oil, ensuring not to overcrowd the pan.
- Fry the samosas until they are light golden brown and crispy, flipping them halfway through. Reduce heat if necessary to prevent burning.
- Remove the samosas from the pan and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with your favorite chutney or ketchup.
Recipe Notes
Expert Tips for Perfect Aloo Palak Samosas
- For extra flavor, add a pinch of asafoetida (hing) while sautéing the spices.
- Ensure the potato mixture is completely cool before filling the samosas to prevent the batter from becoming soggy.
- Adjust the amount of chili powder according to your spice preference.
- Don't overcrowd the pan while frying to ensure even cooking and crispiness. Fry in batches if necessary.
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Recipe Nutrition
Calories: 152kcalCarbohydrates: 31gProtein: 4gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 855mgFiber: 2gSugar: 1g
Bhavisha Hirapara
Articles: 2
3 Comments
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I’m eager to make this recipe!
Such an enticing dish! Thanks for the recipe.
Great recipe! I’m eager to try it.