Low Fodmap Samosas

I am so happy to be able to share with you the recipe for these Low Fodmap Samosas.

Samosas are one of my favourite Indian snacks, so it was one of the first Indian dishes that I adapted to make it Fodmap friendly, and I am quite satisfied with my efforts.

These samosas taste so good! They are filled with a deliciously tangy mix made with soft potatoes, ginger, fresh coriander leaves, and spices (including my home-made Low Fodmap Garam Masala).

The dough uses the Healthy Baker Low Fodmap flour and vegetable oil. The oil is what makes these samosas nice and crispy without having to deep fry them! Yep, you read that right! These samosas are baked (and vegan!). They are an absolute winner and a treat for Indian food lovers like me! Make sure to serve them warm.

If you don’t need to follow the Low Fodmap diet, you can also see this recipe for my traditional Samosas.

Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!

5 from 2 votes

Print

Low Fodmap Samosas

Low Fodmap Samosas – learn how to make delicious and crispy baked samosas at home that are also vegan and low fodmap!

Course: Appetiser, Snack

Cuisine: Indian

Prep Time: 30 minutes

Cook Time: 25 minutes

Resting time 10 minutes

Total Time: 55 minutes

Servings: 6 samosas

Author: Manuela Zangara

Ingredients

Filling

• 4-5 medium potatoes cubed into 1.5 cm (½ inch) pieces
• ½ tbsp ginger freshly grated
• ¾ tbsp garlic infused olive oil
• ½ tbsp vegetable oil
• 1 tsp cumin seeds
• ¼ tsp turmeric
• ¾ tsp garam masala
• ½ tsp chaat masala optional and only if it doesn’t contain high fodmap ingredients
• 1 tbsp lemon juice
• Fresh coriander leaves
• Salt to taste

Pastry

• 125 gms – 1 cup Healthy Baker lofo flour
• 2 tbsp vegetable oil
• ¾ tsp salt
• 80 ml – 1/3 cup lukewarm water to add little by little as required

Instructions

Filling

1. Start by chopping and cooking the potatoes. I usually cut them and put them in a microwave safe container and cook them in the microwave with a little water until they are soft. You can also boil them, but it is going to take a little more time.
   
2. When the potatoes are ready, keep them aside.
3. Put the cumin seeds, vegetable oil, and garlic infused oil in a frying pan and let them fry until they start popping.
4. Now add the ginger and stir well.
5. Add the turmeric powder, garam masala, and chaat masala (optional).
6. Add the cooked chopped potatoes (including the water they have accumulated while cooking) and salt to taste.
7. Stir well and cook the mixture until dry.  Add the lemon juice and coriander leaves, stir, put the fire off and let it cool down.
   

Pastry

1. Put the flour, salt, and vegetable oil in a medium bowl and start kneading. Add the water little by little as required and keep kneading until the dough comes together.
2. Make into a ball, wrap it in cling wrap and let it rest for 10 minutes.
   

Assembling

1. Take the dough, make 6 balls and roll them into ovals (these don’t need to be perfect).
2. Put some stuffing in the centre, brush the edges with some water and close the samosas by folding the dough in a triangle shape and then fold the top as a letter (see video).
3. Place the samosas in a baking dish lined with baking paper.
4. Spray with some oil and bake in a pre-heated oven at 200°C – 390°F for 25 minutes or until golden brown.
   
5. Serve warm.

Recipe Notes

Stick to 2 samosas per person for a Low Fodmap serving size.

[mailerlite_form form_id=1]

Manu

Love travelling as much as cooking?
Many of the recipes I share are inspired by places I’ve visited around the world. On Travel with Manu you’ll find destination guides, itineraries and travel inspiration to help you plan your next adventure.