Gluten-Free Coconut Samosa
Delight in the bold fusion of traditional flavors and modern dietary needs with these **Gluten-Free Coconut Samosas**, a crispy and satisfying snack that’s perfect for everyone, including those with gluten sensitivities! The dough, a blend of wholesome coconut flour, rice flour, and tapioca starch, creates a delightful crunch that pairs beautifully with the vibrant, spiced vegetable filling of tender potatoes, sweet peas, and aromatic Indian spices like garam masala and cumin. Infused with hints of grated ginger, fresh cilantro, and a bright splash of lemon juice, these samosas deliver an irresistible burst of flavor in every bite. Naturally dairy-free and fried to golden perfection, this recipe is a crowd-pleasing appetizer or snack, ideal for parties, special occasions, or just a cozy evening at home. Serve warm with your favorite chutney for an unforgettable gluten-free indulgence!
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Recipe Information
Ingredients
- 1 cup Coconut flour
- 1 cup Rice flour
- 0.5 cup Tapioca starch
- 0.5 teaspoon Xanthan gum
- 1 teaspoon Salt
- 0.25 cup Coconut oil
- 0.5 cup Water
- 2 medium Boiled potatoes
- 0.5 cup Frozen peas
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Red chili powder
- 1 teaspoon Grated ginger
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro
- Oil for frying
Instructions
Begin by preparing the dough. In a large mixing bowl, combine coconut flour, rice flour, tapioca starch, xanthan gum, and salt.
Melt the coconut oil and add it to the dry ingredients along with the water. Mix well to form a smooth and pliable dough. Adjust the water quantity if needed to ensure the dough holds together.
Cover the dough with a damp cloth and set aside while you prepare the filling.
For the filling, peel and cube the boiled potatoes into small pieces.
In a pan, heat a tablespoon of coconut oil over medium heat.
Add cumin seeds and let them sizzle. Then, add grated ginger and sauté for a minute.
Add the diced potatoes and peas to the pan. Season with coriander powder, garam masala, turmeric, red chili powder, and salt to taste.
Mix thoroughly and let the mixture cook for a few minutes, stirring occasionally, until the peas are tender.
Add lemon juice and chopped cilantro to the filling, combining all the ingredients. Remove the mixture from heat and allow it to cool slightly.
To assemble the samosas, divide the dough into equal portions and roll each one into a ball.
Flatten each ball between a sheet of parchment paper using a rolling pin to a 6-inch circle.
Cut each circle in half with a knife to form two semi-circles.
Take one semi-circle and fold it into a cone shape, sealing the edge with a bit of water.
Fill the cone with the potato-pea filling, then seal the open end by pinching the edges together.
Repeat the process with the remaining dough and filling.
Heat oil in a pan over medium heat for frying. Carefully fry the samosas in batches until they are golden brown and crispy, about 3-4 minutes per side.
Remove the samosas with a slotted spoon and drain on a paper towel-lined plate.
Serve the gluten-free coconut samosas warm with your choice of chutney or sauce.
Nutrition Facts
Calories |
2526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2545 mg | 111% | |
| Total Carbohydrate | 393.4 g | 143% | |
| Dietary Fiber | 66.2 g | 236% | |
| Total Sugars | 23.2 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2426 mg | 52% | |
*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.
