Gluten-Free Vegetable Samosa
Discover the joy of crispy, golden-brown goodness with this Gluten-Free Vegetable Samosa recipe, a perfect twist on the classic Indian snack for those avoiding gluten. Made with a homemade gluten-free dough featuring xanthan gum for the ideal texture, these samosas are filled with a vibrant mixture of spiced potatoes, fresh green peas, and aromatic spices like cumin, garam masala, and turmeric. Each bite bursts with bold flavors and satisfying crunch, making them perfect for appetizers, party platters, or as a flavorful snack. Easy-to-follow steps guide you through creating and frying these delightful samosas, ensuring they’re just as delicious as their traditional counterpart. Pair these gluten-free treats with your favorite chutney or dipping sauce for an unforgettable culinary experience.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 0.75 cups Warm water
- 2 cups Boiled potatoes, peeled and diced
- 1 cup Green peas (frozen or fresh)
- 1 medium Onion, finely chopped
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder (optional)
- 2 tablespoons Fresh cilantro, finely chopped
- 1 tablespoon Lemon juice
- 2 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and 1 teaspoon of salt.
Add 3 tablespoons of vegetable oil to the flour mixture and mix well with your hands until it resembles breadcrumbs.
Gradually add the warm water while kneading the dough until it comes together into a smooth and pliable texture. Cover the dough with a damp cloth and let it rest for 20 minutes.
To prepare the filling, heat 1 tablespoon of vegetable oil in a pan over medium heat.
Add the chopped onions and grated ginger to the pan and sauté until fragrant and golden brown, about 2-3 minutes.
Stir in the ground cumin, coriander, garam masala, turmeric powder, and red chili powder (if using). Cook the spices for 1 minute.
Add the boiled potatoes and green peas to the pan. Mix well to coat the vegetables with the spices.
Add salt to taste, lemon juice, and chopped fresh cilantro. Cook for another 2 minutes. Remove the pan from heat and let the filling cool completely.
Divide the rested dough into 12 equal parts and roll each portion into a ball.
Using a rolling pin, roll each ball into a thin, oval shape. Cut the oval in half to form two semi-circles.
Take one semi-circle and form a cone by folding it into a funnel shape. Seal the edge with a little water.
Fill the cone with 1-2 tablespoons of the vegetable filling, then seal the open edge by pinching it together tightly. Repeat with the remaining dough and filling.
Heat 2 cups of vegetable oil in a deep frying pan or wok over medium heat.
Fry the samosas in batches until they are golden brown and crispy, about 3-4 minutes per side. Drain on a paper towel-lined plate.
Serve the gluten-free vegetable samosas hot with your favorite chutney or dipping sauce.
Nutrition Facts
Calories |
5823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 517.4 g | 663% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2433 mg | 106% | |
| Total Carbohydrate | 333.3 g | 121% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 18.3 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2112 mg | 45% | |
*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.
