Gluten-Free Potato Samosa
Craving the irresistible taste of potato samosas but need a gluten-free option? This Gluten-Free Potato Samosa recipe is here to elevate your snack game without compromising flavor or crunch. Featuring a perfectly crisp shell made with rice flour, chickpea flour, and xanthan gum, these samosas are carefully filled with a spiced mixture of tender boiled potatoes, sweet peas, and fragrant Indian spices like garam masala, cumin, and amchur powder. Whether pan-fried till golden or baked for a lighter version, these gluten-free samosas deliver authentic flavor and unbeatable texture in every bite. Perfect for serving alongside tangy mint chutney or sweet tamarind sauce, they’re ideal for parties, appetizers, or indulging in a cozy treat. Ready in just over an hour, this recipe is a must-try for anyone looking to enjoy a classic Indian street food favorite in gluten-free form!
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Recipe Information
Ingredients
- 1.5 cups Rice flour
- 0.5 cup Chickpea flour (Besan)
- 0.5 teaspoons Xanthan gum
- 1 teaspoon Salt
- 3 tablespoons Warm water
- 3 tablespoons Oil
- 3 cups Oil (for deep frying)
- 2 cups Boiled potatoes
- 0.5 cup Frozen peas
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Amchur (dried mango powder)
- 2 tablespoons Cilantro, chopped
Instructions
In a large bowl, combine rice flour, chickpea flour, xanthan gum, and salt.
Add warm water and oil, then mix until a dough forms. Knead for a few minutes until smooth. Cover and let it rest for 20 minutes.
In a pan, heat a tablespoon of oil over medium heat. Add cumin seeds and let them crackle.
Add onions, garlic, and ginger. Sauté until onions are translucent.
Add coriander powder, garam masala, red chili powder, and amchur. Stir for a minute.
Add boiled potatoes and peas, then mix well with the spices. Cook for about 5 minutes. Mash the potatoes slightly using a spoon.
Add salt and chopped cilantro, mix thoroughly, then remove from heat. Let the filling cool.
Divide the dough into 12 equal parts. Roll each part into a ball.
Roll each dough ball into a thin oval shape using a rolling pin.
Cut the oval in half, forming two semi-circles.
Form each semi-circle into a cone, sealing the edge with water. Fill each cone with the potato mixture, then seal the top to form a triangular shape.
Heat oil for frying in a deep pan over medium heat.
Fry samosas in batches until they are golden brown and crispy. Remove from oil and place on a paper towel to drain excess oil.
Serve hot with mint chutney or tamarind sauce.
Nutrition Facts
Calories |
8318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 760.9 g | 976% | |
| Saturated Fat | 103.3 g | 516% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2464 mg | 107% | |
| Total Carbohydrate | 350.8 g | 128% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 22.4 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3000 mg | 64% | |
*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.
