Gluten-Free Fish Samosa
Elevate your snack game with these irresistible Gluten-Free Fish Samosas—perfect for those craving bold flavors and a crispy bite without compromising on dietary needs! Packed with a flaky white fish filling infused with aromatic spices like cumin, coriander, and garam masala, these samosas are wrapped in a delicate gluten-free dough, ensuring a crispy yet light texture when fried to golden perfection. The filling is accented by fresh cilantro and green chili, offering a vibrant kick that pairs beautifully with your favorite chutney or dipping sauce. Ideal for parties, appetizers, or a unique meal, this recipe delivers mouthwatering results in just under an hour. Explore this savory delight and treat yourself to a gluten-free Indian-inspired classic!
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Recipe Information
Ingredients
- 250 grams White fish fillets (cod or haddock)
- 250 grams Gluten-free all-purpose flour
- 120 milliliters Water
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 2 tablespoons Fresh cilantro (chopped)
- 3 tablespoons Cooking oil (divided)
- 50 milliliters Water (extra for dough)
- 1 medium Onion (finely chopped)
- 1 large Green chili (finely chopped)
Instructions
Begin by preparing the gluten-free dough. In a mixing bowl, combine the gluten-free all-purpose flour with 1 teaspoon of salt. Gradually add 120 ml of water and 1 tablespoon of oil, mixing until a smooth and pliable dough forms. If the dough is too dry, add more water a teaspoon at a time.
Cover the dough with a damp cloth and let it rest for at least 20 minutes while you prepare the filling.
For the filling, heat 1 tablespoon of oil in a pan over medium heat. Add the finely chopped onion and sauté until translucent.
Add the ground cumin, ground coriander, red chili powder, turmeric, and garam masala to the onion. Stir for about 1 minute until fragrant.
Add the fish fillets to the pan, breaking them into smaller pieces with a spatula. Cook until the fish is cooked through and the mixture is relatively dry, about 5-7 minutes.
Stir in the chopped green chili and fresh cilantro. Adjust salt to taste. Turn off the heat and let cool.
Divide the rested dough into small balls, roughly the size of a golf ball.
Roll out each ball on a surface lightly dusted with gluten-free flour into thin circles (6-7 inches in diameter). Cut each circle in half, forming two semi-circles.
Form a cone with a semi-circle by folding the straight edge, ensuring the corners overlap. Seal the edge with a little water.
Fill the cone with approximately 1 tablespoon of the fish mixture. Seal the top edge with water, pressing the dough together firmly to ensure it's closed.
Repeat with remaining dough and filling.
In a large, deep pan, heat the remaining oil over medium heat. Fry the samosas in batches until golden brown and crispy, about 3-4 minutes per side.
Drain on paper towels to remove excess oil before serving.
Serve warm with your choice of chutney or dipping sauce.
Nutrition Facts
Calories |
1576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 2518 mg | 109% | |
| Total Carbohydrate | 238.0 g | 87% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 6.8 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 155 mg | 12% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1476 mg | 31% | |
*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.
