Gluten-Free Mini Samosas
Discover the perfect balance of crispy, golden perfection and vibrant, aromatic filling with these Gluten-Free Mini Samosas. Tailored for gluten-sensitive foodies, these bite-sized delights feature a flaky crust made from a gluten-free flour blend enriched with xanthan gum for a satisfyingly tender texture. Encased within is a flavorful potato and pea filling seasoned with spices like garam masala, ground cumin, and red chili powder, creating an irresistible burst of Indian-inspired flavors in every bite. These samosas are carefully handcrafted and fried to perfection, making them an excellent appetizer or snack for parties, game nights, or family gatherings. Whether you're living gluten-free or just craving something different, these mini samosas are sure to be your new favorite indulgence.
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Recipe Information
Ingredients
- 2 cups Gluten-free flour blend
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1/3 cup Ghee (clarified butter) or vegetable oil
- 3/4 cup Water
- 2 cups Boiled and mashed potatoes
- 1/2 cup Frozen peas
- 1 medium Finely chopped onion
- 1 teaspoon Grated ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1/2 teaspoon Garam masala
- 1/2 teaspoon Red chili powder
- 1 tablespoon Lemon juice
- 2 tablespoons Chopped fresh cilantro
- 3 cups Vegetable oil for frying
Instructions
In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum, and salt.
Add ghee or vegetable oil to the flour mixture and mix until it resembles breadcrumbs.
Gradually add water, kneading until a smooth and pliable dough forms. Cover and set aside for 20 minutes.
Heat a small amount of oil in a skillet over medium heat and sauté cumin seeds until they splutter.
Add the chopped onion and ginger, cooking until the onion turns translucent.
Mix in the boiled and mashed potatoes, peas, ground coriander, ground cumin, garam masala, red chili powder, lemon juice, and salt to taste.
Cook the filling for about 5 minutes until the flavors blend well. Stir in chopped cilantro and remove from heat. Let cool.
Divide the dough into 12 equal portions and roll each portion into a ball.
On a lightly floured surface, roll each ball into a thin oval. Cut each oval in half to make two semi-circles.
Shape each semi-circle into a cone by folding and pinching the straight edge. Fill the cone with 1-2 teaspoons of potato filling.
Seal the top edge by pinching tightly, forming a triangular shape. Repeat with remaining dough and filling.
Heat vegetable oil in a deep frying pan over medium heat. Fry the samosas in batches until golden brown, about 3-4 minutes per side.
Remove and drain on paper towels. Allow to cool slightly before serving.
Nutrition Facts
Calories |
8180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 794.9 g | 1019% | |
| Saturated Fat | 149.9 g | 750% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 237 mg | 79% | |
| Sodium | 2476 mg | 108% | |
| Total Carbohydrate | 294.9 g | 107% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 15.8 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2185 mg | 46% | |
*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.
