Gluten-Free Vegetable Samosas
Crispy, golden, and absolutely irresistible, these Gluten-Free Vegetable Samosas bring a mouthwatering twist to a classic favorite. Perfectly crafted with a tender gluten-free dough and a spiced vegetable filling featuring potatoes, peas, carrots, and fragrant Indian spices, this recipe ensures a satisfying treat for everyone, including those with dietary restrictions. The secret lies in the delicate balance of cumin, turmeric, garam masala, and fresh ginger, which infuse every bite with vibrant, aromatic flavors. These samosas are fried to perfection, delivering a delectable crunch that pairs beautifully with your favorite chutney or dipping sauce. Whether you're hosting a party, enjoying an afternoon snack, or satisfying a craving for Indian street food, these savory gluten-free delights are guaranteed to impress. Ready in just under an hour, they’re a flavorful and accessible way to enjoy authentic samosas at home!
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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)
Directions
Step 1
In a mixing bowl, whisk together the gluten-free flour, xanthan gum (if needed), and salt.
Step 2
Add the vegetable oil and rub it into the flour mixture with your fingers until it resembles breadcrumbs.
Step 3
Gradually add warm water, a little at a time, kneading until a smooth, pliable dough forms. Cover with a damp cloth and keep aside.
Step 4
Boil the diced potatoes and carrots in salted water until tender. Drain and set aside.
Step 5
In a skillet, heat 2 tablespoons of oil over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Step 6
Add the chopped onion, grated ginger, and minced garlic. Sauté until the onions are soft and translucent.
Step 7
Stir in turmeric, coriander powder, garam masala, and chili powder (if using). Cook for another 1 minute.
Step 8
Add the boiled potatoes, carrots, and peas to the pan. Mash slightly with a spatula while mixing to combine.
Step 9
Add lemon juice and chopped cilantro. Stir well, then remove from heat. Allow the filling to cool.
Step 10
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).
Step 11
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.
Step 12
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.
Step 13
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.
Step 14
Remove the samosas using a slotted spoon and drain on a paper towel-lined plate.
Step 15
Serve warm with chutney or dipping sauce of your choice.
Nutrition Facts
| Serving size | 1641.2 grams (1641.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6037 |
| Total Fat 530.90g | 681% |
| Saturated Fat 74.40g | 372% |
| Polyunsaturated Fat 33.60g | |
| Cholesterol 0mg | 0% |
| Sodium 2491mg | 108% |
| Total Carbohydrate 327.40g | 119% |
| Dietary Fiber 26.80g | 96% |
| Total Sugars 19.30g | |
| Protein 23.90g | 48% |
| Vitamin D 0IU | 0% |
| Calcium 192mg | 15% |
| Iron 10mg | 54% |
| Potassium 2163mg | 46% |
Source of Calories