Gluten-Free Aloo Samosa
Indulge in the irresistible flavors of Gluten-Free Aloo Samosas, a delightful twist on the classic Indian snack! Perfect for those avoiding gluten, this recipe uses gluten-free all-purpose flour and xanthan gum to create a flaky, crispy crust that pairs beautifully with the spiced potato and green pea filling. Infused with aromatic spices like cumin, garam masala, and coriander, and brightened with fresh cilantro and a splash of lemon juice, each bite is bursting with vibrant flavor. These golden-brown samosas are deep-fried to perfection and make an excellent appetizer or tea-time treat. Serve them hot with your favorite chutney for an authentic, crowd-pleasing snack. Gluten-free never tasted so good!
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Recipe Information
Ingredients
- 3 medium-sized Potatoes
- 0.5 cup Green peas
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil
- 0.75 cup Water
- 1 finely chopped Green chili
- 1 teaspoon, grated Ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh cilantro
- for deep frying Cooking oil
Instructions
1. Peel and dice the potatoes into small cubes. Boil them in a pot of salted water until tender, about 10 minutes. Drain and set aside.
2. In a pan, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds and let them splutter.
3. Add the green chili and ginger, sauté for a minute until fragrant.
4. Add the boiled potatoes and green peas to the pan. Stir well to combine.
5. Add coriander powder, turmeric powder, garam masala, and salt. Cook for 5 minutes, stirring frequently.
6. Add lemon juice and fresh cilantro, mix well, and remove from heat. Let the mixture cool completely.
7. In a bowl, combine gluten-free all-purpose flour, xanthan gum, and salt.
8. Add 2 tablespoons of vegetable oil to the flour mixture and rub it in with your fingers until the mixture resembles coarse crumbs.
9. Gradually add water, a little at a time, and knead into a smooth dough. Cover and let it rest for 15 minutes.
10. Divide the dough into 12 equal balls. Roll each ball into a thin oval shape (about 5-6 inches wide).
11. Cut each oval in half to form two semi-circles.
12. Take one semi-circle, form it into a cone by bringing together the straight edges and sealing them with a few drops of water.
13. Fill the cone with 1-2 tablespoons of potato filling. Seal the open edges by pinching and folding them together.
14. Repeat step 12-13 for the remaining dough and filling.
15. In a deep frying pan, heat cooking oil on medium-high heat. Once hot, carefully add samosas in batches and fry until golden brown and crispy, about 5-6 minutes.
16. Remove the fried samosas with a slotted spoon and drain on paper towels.
17. Serve hot with chutney or sauce of your choice.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2480 mg | 108% | |
| Total Carbohydrate | 357.5 g | 130% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 13.3 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 3631 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
