Appetizers
Plant-Based High Protein Samosas
Crispy, golden samosas filled with a spiced, high-protein soy filling — all the crunch and flavor of the classic, made a little lighter. A snack that disappears fast, one sitting at a time.
By Sai Balaji·PREP 40 MINUTES·COOK 20 MINUTES·SERVES 12 samosas
Watch it made
Ingredients
- all-purpose flour2 cups
- salt½ tsp
- carom seeds (ajwain)½ tbsp
- oil or ghee4 tbsp
- water, approximately½ cup
- soya chunks¾ packet
- green chilies4
- sunflower oil3 tbsp
- crushed curry leaves1 tsp
- red onion, diced1
- turmeric½ tsp
- salt½ tsp
- black pepper½ tsp
- chili powder1 tsp
- coriander powder1 tsp
- ginger-garlic paste1 tbsp
- fresh cilantro, chopped1 cup
- Oil, for frying
Instructions
- 1Make the dough: Add 2 cups flour, ½ tsp salt, and ½ tbsp carom seeds to a bowl and mix. Add 4 tbsp oil or ghee and rub it into the flour until it resembles coarse crumbs.
- 2Gradually add approximately ½ cup water, mixing until a firm dough forms. Knead for 5–7 minutes until smooth and firm. Cover with a damp cloth and let rest for 30 minutes.
- 3Prepare the filling: Boil ¾ of a packet of soya chunks for 5 minutes. Drain thoroughly, then blend the soya chunks with 4 green chilies until finely chopped.
- 4Heat 3 tbsp sunflower oil in a pan over medium heat. Add 1 tsp crushed curry leaves and 1 diced red onion. Sauté until the onion begins to soften.
- 5Add ½ tsp turmeric, ½ tsp salt, ½ tsp black pepper, 1 tsp chili powder, 1 tsp coriander powder, and 1 tbsp ginger-garlic paste. Stir well.
- 6Add the blended soya mixture and 1 cup chopped cilantro. Stir everything together and cook over medium-high heat for 7 minutes. Set aside to cool slightly.
- 7Shape the samosas: Divide the dough into 12 equal portions. Roll each portion into a ball, then roll it into a flat oval. Cut each oval in half.
- 8Mix a small amount of flour and water together to make a paste. Take one dough semicircle and form it into a cone, using the flour-and-water mixture to seal the overlapping edges.
- 9Fill the cone with the soya mixture. Apply the flour-and-water paste to the open edge, then press the edges together firmly to seal.
- 10Fry: Heat oil for deep frying and fry the samosas in batches until golden brown and crispy. Avoid overcrowding the pan.
- 11Drain on a paper towel-lined plate and serve hot.