Samosa Recipe Without Onion Garlic – A Perfect Tea-Time Snack

Samosas are one of India’s most popular snacks, known for their crispy texture and delicious fillings. Originating from Central Asia, samosas made their way to India during the 13th or 14th century. Traditionally stuffed with spiced potatoes, peas, and sometimes meat, samosas are versatile and enjoyed across cultures. This version without onion and garlic caters to individuals who follow a Jain or Saatvik diet, making it ideal for religious occasions, festivals, and fasting days.

Cultural and Culinary Importance

This no-onion, no-garlic samosa variation holds cultural significance in Indian households, especially during Navratri and other religious observances. It also caters to health-conscious eaters as it avoids pungent ingredients, making it lighter on the stomach while retaining authentic flavors.

Ingredients and Quantities

Estimated Cost: ₹150-₹180 (Approx.)

Utensils Needed

Cooking Temperature Details

• Oil Temperature: 175°C to 180°C (Medium Heat) for frying.

Nutritional Information (Per Samosa)

• Calories: 150-170 kcal
• Carbohydrates: 20g
• Protein: 3g
• Fat: 8g
• Fiber: 2g
• Sodium: 150mg

Cooking and Preparation Time Table

Cooking Procedure Overview

This recipe follows a two-step process – preparing the dough and creating the filling, followed by shaping and frying the samosas.

Step-by-Step Guide

Step 1: Prepare the Dough

1. In a mixing bowl, add all-purpose flour, salt, and 3 tablespoons of oil.
2. Mix until the flour resembles breadcrumbs.
3. Gradually add water and knead into a firm dough.
4. Cover and rest the dough for 20 minutes.

Step 2: Make the Filling

1. Heat 1 tablespoon oil in a pan.
2. Add cumin seeds and let them splutter.
3. Add grated ginger, green chilies, and peas. Saute for 2 minutes.
4. Add boiled, mashed potatoes and all the spices.
5. Mix well and cook for 2-3 minutes.
6. Allow the mixture to cool completely.

Step 3: Shape and Fry the Samosas

1. Divide the dough into small balls and roll each into a 6-inch oval shape.
2. Cut into two halves and form cones.
3. Fill the cones with the potato mixture and seal the edges.
4. Heat oil in a kadhai to 175°C.
5. Fry the samosas on medium heat until golden brown.

Tips for Cooking and Enhancing Flavors

• Knead a firm dough to prevent the samosas from absorbing excess oil.
• Fry on medium heat to ensure even cooking and a crispy texture.
• Add dry fruits like raisins or cashews for a richer flavor.

Serving Procedure and Decoration Ideas

• Serve hot samosas with mint chutney and tamarind chutney.
• Garnish with chopped coriander leaves and lemon wedges.
• Use decorative plates and bowls to enhance the presentation.

Best Food Combinations and Avoidances

Combinations:

• Masala chai or ginger tea.
• Sweet lassi or buttermilk. Avoid Combinations:
• Heavy gravies or rich curries as they overpower the light flavor.

Eating Process for Best Experience

• Bite into the crispy shell and enjoy the burst of flavors.
• Alternate bites with chutney or a sip of tea for a complete taste experience.

Health Tips, Benefits, and Warnings

Benefits:

• No onion or garlic makes it digestive-friendly.
• Peas and potatoes offer fiber and carbohydrates. Warnings:
• Avoid overeating as it is deep-fried.
• People with high cholesterol should consume in moderation.

Storage Instructions for Leftovers

• Store in an airtight container for up to 2 days.
• Reheat in an oven or air fryer at 180°C for 5-7 minutes to maintain crispiness.

Things to Know

• Always seal the samosas tightly to avoid breaking during frying.
• Asafoetida adds a subtle onion-like flavor.
• This version suits Jain and Saatvik diets.

FAQ

Q: Can I bake these samosas instead of frying? A: Yes, bake at 180°C for 25-30 minutes, brushing with oil for crispness.

Q: Can I freeze the samosas? A: Yes, freeze uncooked samosas and fry them directly when needed.

Q: Are these samosas gluten-free? A: No, as they use all-purpose flour. Use gluten-free flour for an alternative.