Gluten-Free Cocktail Samosa
Take your party snacks to the next level with these irresistible Gluten-Free Cocktail Samosas! Perfectly crisp and golden on the outside, these bite-sized delights are crafted with a delicate rice and tapioca flour dough, making them fully gluten-free while maintaining their traditional charm. The filling is a vibrant blend of mashed potatoes, peas, and aromatic spices like cumin, garam masala, and turmeric, enhanced with the zing of lemon juice and fresh coriander for an unforgettable flavor burst. Easy to shape and fry, these miniature samosas are ideal for entertaining or serving as a unique appetizer, paired perfectly with your favorite chutney or dip. Whether you're catering to dietary restrictions or simply looking for a delicious twist, these gluten-free samosas are sure to impress!
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Recipe Information
Ingredients
- 1 cup rice flour
- 0.5 cup tapioca flour
- 0.5 teaspoon xanthan gum
- 1 teaspoon salt
- 0.75 cup warm water
- 2 tablespoons vegetable oil
- 2 medium potatoes
- 0.5 cup frozen peas
- 2 cups oil for frying
- 1 teaspoon cumin seeds
- 1 teaspoon ginger paste
- 1 teaspoon green chilies, finely chopped
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon correspond crisply
- 1 teaspoon lemon juice
- 2 tablespoons fresh coriander, chopped
Instructions
Peel and chop the potatoes into cubes. Boil them in salted water until tender, about 10 minutes. Drain and set aside.
In a small pan, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add ginger paste and green chilies, sauté for 1 minute. Add boiled potatoes and peas, mash gently while mixing.
Add garam masala, turmeric powder, dry mango powder, and salt. Mix well and cook for another 3 to 4 minutes.
Remove from heat and add lemon juice and fresh coriander. Let the filling cool completely.
In a large bowl, mix rice flour, tapioca flour, xanthan gum, and salt. Gradually add warm water, kneading to form a soft dough.
Divide the dough into small balls. Roll each ball out on a surface dusted with tapioca flour into a thin circle.
Cut each circle in half to form two semi-circles. Shape each semi-circle into a cone by bringing the edges together and sealing with a little water.
Fill the cone with 1 to 2 teaspoons of the potato mixture. Seal the edges by pressing firmly.
Heat oil for frying in a deep pan over medium heat. Once hot, fry samosas in batches until golden brown and crisp.
Drain on paper towels and serve hot with your favorite chutney or dip.
Nutrition Facts
Calories |
5442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 503.6 g | 646% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1988 mg | 86% | |
| Total Carbohydrate | 257.8 g | 94% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 9.7 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1698 mg | 36% | |
*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.
