Mom’s Potato-Free Vegetable Samosas: A Refreshingly Light Twist
1 hour 40 minutes
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About Mom's Potato-Free Vegetable Samosas: A Refreshingly Light Twist
Craving samosas but looking for a lighter, brighter twist? This family recipe ditches the potatoes for a vibrant veggie explosion, offering a refreshingly new take on a beloved classic.Imagine a crisp, golden samosa bursting with carrots, beans, green peas, cabbage, and onions, all simmered in a unique South Indian-inspired wet masala. This potato-free filling is both flavorful and satisfying.Perfect for brunch, a delightful teatime treat, or any time you crave a taste of something special, these samosas offer a nostalgic yet surprisingly modern culinary adventure.
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Recipe Time & More
Prep1 hour
Cook40 minutes
Total1 hour 40 minutes
Ingredients
For the Filling
For the Wet Masala
- 3 Chiles green
- Ginger, Garlic, Coriander Paste see instructions for details
- Cinnamon amount to taste, ground
For the Samosa Dough
- 2 cup All-Purpose Flour maida
- 1.5 tsp Salt
- Water as needed
For the Spice Blend
- 0.5 tsp Turmeric Powder
- 0.5 tbsp Coriander ground
- 1 tsp Chili Powder red
For Frying & Serving
- Oil for frying
- Imli Chutney for serving, optional
Instructions
- Heat oil in a large pot or wok over medium heat.
- Add the chopped onions and sauté until translucent, about 5-7 minutes. This builds a flavor base for the samosas.
- Add the diced carrots and green beans. Sauté for 4-5 minutes until slightly softened.
- Stir in the chopped cabbage and green peas. Continue to cook for another 3-5 minutes.
- While the vegetables cook, prepare the wet masala. Blend green chiles, ginger, garlic, and fresh coriander to a smooth paste. Adjust the amounts of ginger, garlic, coriander, and cinnamon to your preference.
- Add the turmeric powder, ground coriander, and red chili powder to the cooked vegetables. Season with salt.
- Stir well to evenly coat the vegetables with the spices.
- Add 1/2 cup of water to the vegetable mixture and bring to a simmer. This helps the vegetables cook through and the flavors meld.
- Add the prepared wet masala paste to the vegetables and stir well to combine.
- Cook until the raw smell of the masala disappears and the water evaporates, leaving a flavorful, dry mixture.
- Remove from heat and let the filling cool to room temperature before assembling the samosas.
- To make the dough, combine the all-purpose flour and salt in a bowl. Gradually add water, mixing until a smooth, pliable dough forms, similar to chapati dough. Knead for a few minutes, then cover and let rest for at least 30 minutes.
- Roll out small portions of the dough into thin circles. Place a spoonful of the cooled filling in the center of each circle.
- Fold the dough over the filling to form a triangle, sealing the edges tightly with a little water. Crimp the edges decoratively if desired.
- Heat oil in a deep kadai or frying pan over medium heat. Carefully place the samosas in the hot oil and fry until golden brown and crispy, turning occasionally for even cooking.
- Remove the samosas from the oil and drain on paper towels to absorb excess oil. Serve hot with imli chutney, if desired.
Recipe Notes
Good To Know
- For extra crunch and a subtle nutty flavor, add a tablespoon of roasted peanuts or cashews to the filling after cooking the vegetables.
- If you’d like a gluten-free version, use rice flour or a blend of chickpea and millet flour for the samosa wrappers, adjusting the water as needed to form a pliable dough.
- To keep the samosas crispier for longer, cool them completely on a wire rack after frying, which allows steam to escape and prevents sogginess.
- Pair with a tangy coconut chutney or a spicy tomato-onion relish to complement the South Indian-inspired flavors in the filling.
Expert Tips
- For perfectly sealed samosas, use a slurry of water and flour to glue the edges of the dough together. This will prevent the filling from leaking out during frying.
- Don't overcrowd the pan when frying the samosas. Fry in batches to ensure even cooking and a crispy exterior.
- To check if the oil is hot enough for frying, drop a small piece of dough into the oil. It should sizzle gently and rise to the surface.
Storage Instructions
- Store leftover samosas in an airtight container at room temperature for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through.
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Recipe Nutrition
Calories: 124kcalCarbohydrates: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 1gSugar: 2g
Jyothi Varne
Articles: 31
4 Comments
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This is so tempting! Thank you.
What a great recipe! Thanks for sharing.
Looks so wonderful! Thanks for posting.
This is so inspiring! Can’t wait to cook it.