Try This Healthy Raw Banana Samosa

• Make healthy raw banana samosas as a potato-free snack alternative
• Use mashed cooked bananas, spices, and maida for a fibre-rich filling
• Serve these crispy treats hot with chutney for a guilt-free snack

If you love samosas but want to skip potatoes, here’s a delicious alternative you’ll want to try—raw banana samosas. Light, flavourful, and surprisingly healthy, this snack brings a fresh twist to a classic

favourite.

Packed with fibre and essential nutrients, raw bananas not only add a unique taste but also make your indulgence a little more guilt-free.

Here’s how you can make raw banana samosa,  perfect with a hot cup of chai.

Ingredients You’ll Need

• 3–4 raw bananas
• 1 cup all-purpose flour (maida)
• 2 tbsp oil (for dough)
• Salt to taste

For the filling:

• Half tsp red chilli powder
• Half tsp coriander powder
• A pinch of garam masala
• 1–2 green chillies (finely chopped)
• Fresh coriander leaves (chopped)
• Optional: grated ginger, chaat masala
• For frying: Oil as required

Here’s How To Make 

Step 1- Prepare the Filling: Start by washing the raw bananas and pressure cooking them for 2–3 whistles. Once cooled, peel and mash them well.

Heat a little oil in a pan, add chopped green chillies and ginger, and sauté lightly. Add the mashed bananas, followed by salt, red chilli powder, coriander powder, and garam masala.

Cook for a few minutes until everything blends well. Finish with fresh coriander and let the mixture cool. Your flavourful stuffing is ready.

Step 2- Make the Dough: In a bowl, combine flour, salt, and oil. Mix well, then gradually add water to knead a firm dough. Cover and let it rest for 10–15 minutes.

Step 3- Shape the Samosas: Divide the dough into small balls and roll each into a thin oval or circle. Cut it in half, shape each half into a cone, and fill it with the prepared banana stuffing. Seal the edges properly to form the classic samosa shape.

Step 4- Fry to Perfection: Heat oil in a pan and fry the samosas on medium to low heat until they turn golden brown and crispy.

Frying them slowly ensures they cook evenly from the inside while staying perfectly crunchy outside. Once done, place them on tissue paper to remove excess oil.

Serve these hot, crispy raw banana samosas with green chutney or tamarind chutney. They’re flavourful, satisfying, and a healthier twist to your regular snack routine.
If you’re looking to try something new without giving up on taste, these samosas are definitely worth adding to your kitchen experiments.