Gluten-Free Vegetable Samosas
Discover the perfect blend of crispy indulgence and vibrant flavors with these Gluten-Free Vegetable Samosas! Crafted with a tender gluten-free pastry and stuffed with a savory vegetable filling of potatoes, carrots, peas, and aromatic spices like cumin, turmeric, and garam masala, these samosas are a delightful twist on the iconic Indian appetizer. The recipe offers a fuss-free method to create a smooth, pliable dough and expertly spiced filling, resulting in golden-brown pockets of joy that are fried to perfection. Ideal for serving as appetizers, party snacks, or alongside your favorite chutney or dipping sauce, these samosas are an inclusive treat for gluten-free eaters without sacrificing flavor. Ready in about an hour, this recipe is a must-try for anyone seeking a satisfying, allergy-friendly take on a classic.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum (if not included in the gluten-free flour blend)
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil
- 0.5 cup Water (warm)
- 2 medium Potatoes (peeled and diced)
- 0.75 cup Frozen peas
- 1 medium Carrot (diced small)
- 1 small Onion (finely chopped)
- 1 teaspoon Ginger (grated)
- 2 cloves Garlic (minced)
- 1 teaspoon Cumin seeds
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Red chili powder (optional)
- 1 teaspoon Lemon juice
- 2 tablespoons Fresh cilantro (chopped)
- 2 cups Oil (for frying)
Instructions
In a mixing bowl, whisk together the gluten-free flour, xanthan gum (if needed), and salt.
Add the vegetable oil and rub it into the flour mixture with your fingers until it resembles breadcrumbs.
Gradually add warm water, a little at a time, kneading until a smooth, pliable dough forms. Cover with a damp cloth and keep aside.
Boil the diced potatoes and carrots in salted water until tender. Drain and set aside.
In a skillet, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add the chopped onion, grated ginger, and minced garlic. Sauté until the onions are soft and translucent.
Stir in turmeric, coriander powder, garam masala, and chili powder (if using). Cook for another 1 minute.
Add the boiled potatoes, carrots, and peas to the pan. Mash slightly with a spatula while mixing to combine.
Add lemon juice and chopped cilantro. Stir well, then remove from heat. Allow the filling to cool.
Divide the dough into 12 small portions and roll each into a ball. Flatten each ball and roll into a thin circle (about 6 inches in diameter).
Cut each circle in half to form two semicircles. Take one semicircle and form it into a cone shape by bringing the edges together and sealing with a small amount of water.
Fill the cone with 1-2 teaspoons of the vegetable filling, then seal the open edge tightly using water. Repeat with the remaining dough and filling.
Heat oil for frying in a deep saucepan over medium heat. Once the oil is hot (350°F or 175°C), carefully drop in 2-3 samosas at a time and fry until golden brown, turning occasionally.
Remove the samosas using a slotted spoon and drain on a paper towel-lined plate.
Serve warm with chutney or dipping sauce of your choice.
Nutrition Facts
Calories |
6037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 530.9 g | 681% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2491 mg | 108% | |
| Total Carbohydrate | 327.4 g | 119% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 19.3 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2163 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.
