Samosa Without Maida| perfect Samosa Recipe for Meals 

Samosas are a dish that always grabs the spotlight at every function, be it a festival, party, or family get-together. But did you know that we can make them in a completely healthy way, without using flour? 

It may sound a bit strange, but it tastes exactly like samosa, but it is much healthier and lighter. In this we use whole flour instead of refined flour and some secret ingredients, which make it crispy like a normal samosa. This is absolutely perfect for an everyday meal and also for tiffin, or if you want to eat something spicy and healthy, then definitely try this recipe. 

Let's see how to make this ikdam at home in an easy way step by step with some tips and tricks. 

Why Make Samosa Without Maida? 

Whole grain flour is a healthier choice as compared to refined flour. Which does not have any bad effect on our health. It is also very easy to digest. 

You can pair it with spicy mint chutney or with your daily meal. Just a little bit of flour and spicy potato curry like vada pav, and your samosa without refined flour will be ready. 

Ingredients for Samosa Without Maida 

For the Dough (Outer Covering):

• 2 cups whole wheat flour 

• 2 tbsp Fine semolina (rava/sooji)

• 3 tbsp ghee or oil

• 1/2 ajwain

• Salt as per taste

• Water as needed 

For the Filling (Potato Masala):

• 4 boiled potatoes (mashed)

• 1/4 cup green peas

• 2 finally chopped green chillies 

• 1 inch ginger (grated) 

• 1 tablespoon coriander powder

• 1/2 tsp cumin seeds

• 1/2 tsp garam masala

• 1/2 tsp red chili powder 

• 1/2 tsp amchur powder 

• Salt as per taste

• 2 tbsp coriander leaves 

• 2 tsp oil 

For Fry

• Oil for deep frying 

Step-by-Step Recipe 

Step 1: Prepare the Dough:

• In a large mixing bowl, add wheat flour, semolina, salt, and ajwain powder, rubbing it on your palm. 

• Heat some ghee or oil and add it. Mix it with your hands. Then mix a little water in it and make a tight dough. Keep in mind that the tighter your dough, the crispier the samosas will be. 

• Then cover it with a soft cotton cloth and let it rest for 15-20 minutes. 

Step 2: Make the Filling:

• I heat 2 tbsp oil in a pan, then add cumin seeds and let them splutter. 

• Then add grated ginger and green chilies and sauté it. 

• Add boiled mashed potatoes, green peas, dry spices, coriander powder, garam masala, and amchur powder. Add salt or mix it well until everything is combined. 

• Cook on low flame for 2-3 minutes, and at last add chopped coriander leaves and keep aside to prepare the dish. 

Step 3: Shape the Samosas:

• Take small portions of the rested dough and roll them into balls. 

• Roll it into a slightly larger oval shape. 

• Divide it into two equal parts. 

• Apply a little water all over the shape. 

• Then put the potato stuffing in it and seal the edges. Keep doing the same process until the dough is finished. 

Step 4: Fry the Samosas: 

• Then heat oil in a pan. To fry samosas.

• To check whether the oil is hot or not, add a small portion of dough and check.

• Then add the samosas and fry them on low flame for 10-12 minutes until they turn crispy golden brown.

• Once the samosas are fried, take them out on a paper towel so that the excess oil gets absorbed. Serve with chutney or tomato ketchup.

Serving Suggestions: 

Samosas are extremely versatile! You can enjoy them like this: 

As a classic snack with green chutney or tamarind chutney. 

Accompany with chickpeas for a complete meal. 

Makes a perfect combo with sweet lassi or masala tea. 

Crumble them into a samosa chaat—top with yogurt, chutney, onions, and sev. 

Serve in small portions in lunch boxes with tomato ketchup. 

Tips for Perfect Samosa Without Maida :

1. Use semolina in the dough: it adds crispness, which wheat flour cannot provide. 

2. Don’t skip the resting time: This rest time is key to getting crispy samosas. 

3. Rub oil into flour properly: Before adding water, rub oil or ghee into flour properly to get khasta papdi. 

4. Fry on low flame first: patience is key; low-flame frying gives samosas good crispness. 

5. Seal edges properly: seal edges properly; don't overstuff. 

6. Baked or Air-Fried Option: Brush samosas with oil and bake at 180°C for 25–30 minutes or air fry for 15 minutes. 

Variations of Healthy Samosa Without Maida: 

1. Oats Samosa:

To make oats samosas, replace wheat flour with oats flour. This one nutrient adds flour and fiber. 

2. Stuffing Variations: 

Paneer Samosa: Crumbled paneer with spices and peas. 

Mixed Veg Samosa: Add carrots, beans, and corn. 

Sprouts Samosa: Healthy and filling—great for meals! 

3. Baked Samosa:

If you want to avoid the frying step, then air fry it or bake it in the oven. Make your samosas healthier.

Nutritional Benefits 

Switching from maida to wheat flour makes a big difference in terms of nutrition: 

Whole wheat flour: High in fiber, aids digestion, and keeps you full longer. 

Green peas: Rich in protein and vitamins.

Potatoes: Provide energy and essential minerals. 

Spices: Boost immunity and improve digestion. 

This means you’re not just eating a snack—you’re enjoying a meal that’s wholesome and satisfying. 

• Calories: 150–180 kcal

• Carbohydrates 20–25 g

• Protein 4–5 g

• Fat: 8–10 g

• Fiber 2–3 g 

Final Thoughts 

Who says healthy food can't be delicious? With this flour-free samosa recipe, you can enjoy your favorite snack without any worries. Its crispy outer layer made from wheat flour and delicious potato filling makes it perfect for any occasion—be it a family function, evening snack, or special dish. 

So the next time you're craving samosas, try this nutritious samosa instead of the flour one. Believe me, once you make this, you will never go back to traditional samosas!