Gluten-Free Indian Samosa
Discover the irresistible charm of Gluten-Free Indian Samosas, where traditional flavor meets modern dietary needs! This recipe transforms the iconic flaky samosas into a gluten-free masterpiece, using rice flour, potato starch, and xanthan gum to create a perfectly crispy exterior. Packed with a vibrant filling of spiced russet potatoes, peas, and aromatic spices like garam masala, cumin, and turmeric, these samosas deliver the authentic taste of Indian street food without compromising dietary restrictions. Ideal for parties, snacks, or comforting appetizers, they’re fried to golden perfection and served with your favorite chutney. Easy to make and bursting with flavor, this recipe is a gluten-free spin on a beloved classic that will delight everyone at the table.
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Recipe Information
Ingredients
- 1 cup Rice flour
- 1 cup Potato starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 cup Water
- 3 tablespoons Vegetable oil
- 2 large Russet potatoes
- 1 cup Frozen peas
- 1 medium, chopped Onion
- 1 teaspoon, grated Ginger
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Lemon juice
- 2 tablespoons, chopped Fresh cilantro
- 2 cups Oil for frying
Instructions
Peel and chop the potatoes into small cubes. Boil them in a pot of water until tender, about 10-12 minutes, then drain and set aside.
Heat the 3 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them splutter, then add chopped onion and grated ginger. Saute until the onions are golden brown.
Add coriander powder, garam masala, red chili powder, and turmeric powder to the pan. Stir for one minute to release the spices' aroma.
Add the boiled potatoes and frozen peas to the spice mixture. Stir well and cook for 5 minutes. Add salt to taste, lemon juice, and fresh cilantro. Mix thoroughly and let the filling cool to room temperature.
In a large mixing bowl, combine rice flour, potato starch, xanthan gum, and salt. Add water gradually and knead into a smooth dough. Add more water if necessary to reach the correct consistency.
Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten into an oval shape. Cut each oval in half to form two semicircles.
Take one semicircle and fold it into a cone shape. Seal the edge with a little water, then fill the cone with the potato mixture. Seal the top of the cone with water, making sure there are no gaps.
Heat the oil for frying in a deep pan over medium heat until it reaches 350°F (175°C). Fry the samosas in batches until they are crispy and golden brown, about 4-5 minutes per batch.
Drain the fried samosas on paper towels to remove excess oil. Serve hot with chutney or sauce of your choice.
Nutrition Facts
Calories |
6693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 517.9 g | 664% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 513.2 g | 187% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 23.7 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4397 mg | 94% | |
*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.
