Low Sodium Vegan Vegetable Samosas

Total time1 hr 40 min

Prep time40 min

Cook time30 min

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Ingredients

4 servings

For the dough

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp ajwain (carom seeds)
¼ cup neutral oil (such as canola oil or sunflower oil)
6–7 tbsp cold water

For the filling

1 lb (about 3 medium) yukon gold potatoes, peeled and cut into 1-inch cubes
2 tbsp neutral oil
1 tsp cumin seeds
1 tbsp fresh ginger, finely grated
1 green chile (such as serrano or jalapeño), finely chopped
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
½ tsp amchur (dried mango powder)
¾ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup frozen peas, thawed
2 tbsp fresh cilantro, finely chopped

For baking

2 tbsp neutral oil, for brushing

For serving

mint chutney or tamarind chutney, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Make the dough: In a large mixing bowl, whisk together the flour, salt, and ajwain. Drizzle in the 1/4 cup oil and rub it into the flour with your fingertips until the mixture resembles coarse, slightly clumped breadcrumbs. Add cold water 1 tablespoon at a time, mixing after each addition, until the dough just comes together into a firm, smooth ball — it should not be sticky or wet. Knead briefly in the bowl for about 1 minute until smooth. Cover with a damp kitchen towel and rest for 30 minutes.
2
Cook the potatoes: Place the potato cubes in a medium saucepan, cover with cold water, and bring to a boil over high heat. Cook until just tender when pierced with a fork, about 10–12 minutes. Drain well and return to the saucepan. Roughly crush the potatoes with a fork or potato masher — you want a chunky, not smooth, texture with some small pieces remaining. Set aside.

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