4 samosas, 35 g protein: Mumbai nutritionist shares a crispy, healthy samosa recipe

Evening hunger pangs are the worst. When the clock points to 4 pm and your stomach starts rumbling, you tend to reach out for the easiest available options: instant noodles, kachoris, samosas and chaats. But although they can be tasty, especially when you are hungry, these snack options often come loaded with sauces and , excess oil and refined carbohydrates, making them an unhealthy pick. But Mumbai nutritionist Vanshika Khurana is our saviour. In her latest Instagram entry, Vanshika has shared the recipe for healthy samosas, packed with 35 g of protein that you can enjoy without guilt.

Samosa recipe: Ingredients required

• 2 whole wheat tortillas (45g each)
• 35g soya granules
• 1 medium boiled potato
• ½ cup boiled green peas
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 6-7 black peppercorns
• 3 green chillies
• 3 garlic cloves
• A handful of kasuri methi
• Salt and black salt to taste
• 1 tsp black pepper
• 1 tsp garam masala
• ½ tsp Aamchur powder
• 1 tsp oil
• Cornflour slurry for sealing
• Green chutney for serving

Samosa recipe: How to make

To make the samosas, first add the fennel, cumin, and coriander seeds to a mortar and pestle alongside black peppercorns and crush coarsely. Next, heat 1 tsp oil in a pan, add the crushed whole spices and sauté until aromatic. After that, crush the green chillies and garlic into a coarse mixture. Before adding them to the pan and sauteeing briefly.

Add the boiled and squeezed soya granules and cook for about 3-4 minutes before adding the boiled potato and mixing well with the soya granules and spices. Boiled peas go in next, followed by another round of sautéeingeverything together. Add the kasuri methi, garam masala, black pepper, dry mango powder, salt and black salt before mixing them thoroughly.


Then, you must mash the mixture until it comes together, leaving some peas slightly intact. Mix cornflour with some water to make a smooth slurry for sealing. Next, cut each tortilla in half and add the filling in the middle, folding each corner towards the middle, and sealing the edges firmly with the cornflour slurry, making a triangle.

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A post shared by Vanshika Khurana (@fit.khurana)

Finally, spray oil on top and air-fry at 160°C for 7-10 minutes, flipping halfway through, until crispy. Serve the samosas hot with either green or red chutney.