Low Sodium Potato Samosa

Indulge in the satisfying crunch of these Low Sodium Potato Samosas, a heart-friendly twist on the traditional Indian snack. Featuring a flaky, golden crust and a mouthwatering filling of spiced potatoes and peas, this recipe delivers bold flavors without excessive salt, thanks to fragrant aromatics like cumin, ginger, and garam masala. Perfect for those watching their sodium intake, the recipe uses no-salt-added vegetable stock and a zesty burst of lemon juice to enhance the savory filling. These samosas are lightly hand-formed, fried to crispy perfection, and make a delightful appetizer or snack for any occasion. Pair them with your favorite chutney for a low-sodium yet flavorful treat that’s both wholesome and irresistible!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 2 tablespoons Olive oil
• 0.75 cup Water
• 3 medium Potatoes
• 0.5 cup Frozen peas
• 1 teaspoon Ginger, grated
• 2 small Green chilies, chopped
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Garam masala
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh coriander leaves, chopped
• 0.5 cup No-salt-added vegetable stock
• 2 cups Cooking oil

Directions

Step 1

1. In a large mixing bowl, combine the all-purpose flour and two tablespoons of olive oil. Mix with your fingers until the mixture resembles breadcrumbs.

Step 2

2. Gradually add water, kneading to form a firm dough. Cover with a damp cloth and set aside for 15 minutes.

Step 3

3. Wash and peel the potatoes. Cut them into small chunks and boil until tender. Drain and roughly mash, leaving small chunks for texture.

Step 4

4. Heat a non-stick pan over medium heat and add cumin seeds until they start to splutter.

Step 5

5. Add grated ginger and chopped green chilies. Sauté for another minute until fragrant.

Step 6

6. Stir in coriander powder, turmeric powder, and garam masala, mixing well.

Step 7

7. Add mashed potatoes and frozen peas, then pour in the vegetable stock. Cook for about 5 minutes, stirring occasionally, until peas are tender.

Step 8

8. Finish the filling with lemon juice and freshly chopped coriander leaves. Mix well and let cool.

Step 9

9. Divide the dough into 8 equal portions and roll each into a ball. On a lightly floured surface, roll out each ball into thin circles, about 6 inches in diameter.

Step 10

10. Cut each circle in half to create two semi-circles. Wet the straight edge with water and form into a cone shape, pressing the edges to seal.

Step 11

11. Fill each cone with approximately 2 tablespoons of the potato mixture, then seal the open edge by pressing firmly.

Step 12

12. Heat cooking oil in a large pan over medium heat. Once hot, gently slide in the samosas, a few at a time, frying until golden brown and crispy on all sides.

Step 13

13. Remove from oil and drain on paper towels. Serve warm.

Nutrition Facts

Serving size	(1780.3g)

Amount per serving	% Daily Value*
Calories	5992.3

Total Fat 507.5g	0%
Saturated Fat 71.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 91.3mg	0%
Total Carbohydrate 330.7g	0%
Dietary Fiber 26.2g	0%
Total Sugars 14.7g
Protein 45.9g	0%

Vitamin D 0IU	0%
Calcium 219.1mg	0%
Iron 23.4mg	0%
Potassium 3970.7mg	0%

*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.

Source of Calories

Fat: 75.2%

Protein: 3.0%

Carbs: 21.8%