Gluten-Free Veggie Samosa
Discover the ultimate Gluten-Free Veggie Samosa recipe—your go-to for satisfying those crispy, savory snack cravings without compromising dietary needs! This recipe combines a perfectly flaky gluten-free crust made from all-purpose gluten-free flour and xanthan gum with a vibrant, spiced vegetable filling featuring tender potatoes, sweet carrots, peas, and aromatic spices like cumin seeds, garam masala, and turmeric. With a prep time of just 45 minutes, these golden samosas are made from scratch and fried to crisp perfection, ideal for serving as an appetizer, snack, or party favorite. Pair these bite-sized delights with tangy chutney or your dipping sauce of choice for a gluten-free treat that's sure to impress!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil
- 0.75 cup Water
- 2 medium Potatoes
- 0.5 cup Frozen peas
- 1 medium Carrot
- 1 small Onion
- 1 teaspoon Ginger
- 1 teaspoon Garlic
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Garam masala
- 0.25 teaspoon Chili powder
- 2 tablespoons Fresh cilantro
- 4 cups Oil for frying
Instructions
In a large mixing bowl, combine gluten-free all-purpose flour, xanthan gum, and salt. Mix well.
Add 4 tablespoons of vegetable oil to the flour mixture and rub it in with your hands until it resembles crumbs.
Gradually add water, a little at a time, and knead the mixture into a firm dough. Cover with a damp cloth and let it rest for 20 minutes.
Peel and dice the potatoes into small cubes. Boil them in a pot of salted water until tender, about 10 minutes, and then drain.
Peel and dice the carrot into small pieces. Steam or boil it until tender, then set aside.
Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add finely chopped onion, ginger, and garlic to the pan. Sauté until the onion turns translucent.
Mix in turmeric powder, garam masala, chili powder, and salt. Stir for 1 minute to toast the spices.
Add the cooked potatoes, carrots, and frozen peas to the spice mixture. Stir well until everything is coated and warmed through. Taste and adjust seasoning if needed.
Remove from heat and stir in freshly chopped cilantro. Let the filling cool completely.
Divide the dough into 6 equal portions. Roll each portion into a ball and flatten slightly.
Place the ball between two sheets of parchment paper and roll it into a thin circle, about 6 inches in diameter.
Cut the circle in half to form two semi-circles. Brush a small amount of water along the straight edge of the semi-circle.
Shape the semi-circle into a cone by overlapping the straight edges and pressing gently to seal.
Fill the cone with 2-3 tablespoons of the veggie filling, being careful not to overfill.
Brush water along the open edges of the cone and press to seal, forming a triangle. Repeat with the remaining dough and filling.
Heat oil for frying in a deep pot over medium heat. Once the oil is hot (around 350°F), carefully add 2-3 samosas at a time.
Fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Serve warm with chutney or your favorite dipping sauce.
Nutrition Facts
Calories |
9990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1004.1 g | 1287% | |
| Saturated Fat | 143.5 g | 718% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2506 mg | 109% | |
| Total Carbohydrate | 331.0 g | 120% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 17.5 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2828 mg | 60% | |
*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.
