Gluten-Free Fried Samosa
Discover the irresistible charm of Gluten-Free Fried Samosas, a crispy, golden delight that satisfies both traditional cravings and dietary needs. This recipe transforms the classic Indian street food into an allergy-friendly snack, featuring a flaky, gluten-free pastry made with all-purpose flour and xanthan gum. Inside, you'll find a flavorful potato and pea filling, spiced with aromatic cumin, garam masala, and a hint of chili for the perfect kick. Each samosa is fried to perfection, creating a crunchy exterior that contrasts beautifully with the savory, spiced interior. Ready in just over an hour, these samosas make a fantastic appetizer or party snack, and pair wonderfully with mint chutney or tamarind sauce. Ideal for gluten-free eaters and lovers of Indian cuisine, this recipe is your ticket to crispy bliss!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 0.75 cup Water
- 4 tablespoons Vegetable oil
- 3 medium Potatoes
- 0.5 cup Peas
- 1 medium Onion
- 1 inch piece Ginger
- 2 pieces Garlic cloves
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro
- 2 cups Vegetable oil
Instructions
Peel and boil the potatoes in salted water until tender, about 15 minutes. Drain, mash, and set aside.
In a large skillet, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onion, grated ginger, and minced garlic. Sauté until onions turn golden brown.
Add the peas, turmeric powder, coriander powder, red chili powder, and garam masala. Cook for 2 minutes.
Mix in the mashed potatoes, salt to taste, and cook for another 5 minutes. Stir in lemon juice and chopped cilantro. Allow the filling to cool.
In a bowl, combine gluten-free flour, xanthan gum, and 1 teaspoon salt. Add 2 tablespoons of oil and mix well.
Gradually add water to the flour mixture, kneading to form a soft dough. Cover and let it rest for 20 minutes.
Divide the dough into 12 equal portions and roll each into a ball. Flatten each ball into a thin oval shape using a rolling pin, dusting with flour as needed.
Cut each oval in half. Fold each half into a cone shape, sealing the edges with a little water.
Fill each cone with the potato mixture and seal the top tightly, pinching the edges together.
Heat 2 cups of oil in a heavy-bottomed pan over medium heat. Fry the samosas in batches until they are golden brown and crispy, about 5-7 minutes.
Remove and drain on paper towels. Serve hot with your favorite chutney or sauce.
Nutrition Facts
Calories |
5660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.5 g | 611% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 302.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2486 mg | 108% | |
| Total Carbohydrate | 376.4 g | 137% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 19.7 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3927 mg | 84% | |
*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.
