Gluten-Free Veggie Samosa
Crispy, flavorful, and entirely gluten-free, these Gluten-Free Veggie Samosas are the perfect handheld treat for any occasion. Crafted with a flaky, homemade gluten-free dough and stuffed with a spiced mixture of tender potatoes, peas, carrots, and aromatic Indian spices like cumin, turmeric, and garam masala, these golden samosas offer a delicious bite bursting with warmth and richness. Ideal for snack time, appetizers, or party platters, this recipe caters to gluten-free diets without compromising on the authentic taste of traditional samosas. Serve them hot with tangy chutney or your favorite dipping sauce for an irresistible pairing that will leave everyone reaching for seconds! Perfect for sharing or savoring solo, these samosas celebrate bold flavors and inclusivity on your table.
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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
Directions
Step 1
In a large mixing bowl, combine gluten-free all-purpose flour, xanthan gum, and salt. Mix well.
Step 2
Add 4 tablespoons of vegetable oil to the flour mixture and rub it in with your hands until it resembles crumbs.
Step 3
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.
Step 4
Peel and dice the potatoes into small cubes. Boil them in a pot of salted water until tender, about 10 minutes, and then drain.
Step 5
Peel and dice the carrot into small pieces. Steam or boil it until tender, then set aside.
Step 6
Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Step 7
Add finely chopped onion, ginger, and garlic to the pan. Sauté until the onion turns translucent.
Step 8
Mix in turmeric powder, garam masala, chili powder, and salt. Stir for 1 minute to toast the spices.
Step 9
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.
Step 10
Remove from heat and stir in freshly chopped cilantro. Let the filling cool completely.
Step 11
Divide the dough into 6 equal portions. Roll each portion into a ball and flatten slightly.
Step 12
Place the ball between two sheets of parchment paper and roll it into a thin circle, about 6 inches in diameter.
Step 13
Cut the circle in half to form two semi-circles. Brush a small amount of water along the straight edge of the semi-circle.
Step 14
Shape the semi-circle into a cone by overlapping the straight edges and pressing gently to seal.
Step 15
Fill the cone with 2-3 tablespoons of the veggie filling, being careful not to overfill.
Step 16
Brush water along the open edges of the cone and press to seal, forming a triangle. Repeat with the remaining dough and filling.
Step 17
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.
Step 18
Fry until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Step 19
Serve warm with chutney or your favorite dipping sauce.
Nutrition Facts
| Serving size | 2103.7 grams (2103.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9990 |
| Total Fat 1004.10g | 1287% |
| Saturated Fat 143.50g | 718% |
| Polyunsaturated Fat 33.60g | |
| Cholesterol 0mg | 0% |
| Sodium 2506mg | 109% |
| Total Carbohydrate 331.00g | 120% |
| Dietary Fiber 25.60g | 91% |
| Total Sugars 17.50g | |
| Protein 23.60g | 47% |
| Vitamin D 0IU | 0% |
| Calcium 211mg | 16% |
| Iron 11mg | 62% |
| Potassium 2828mg | 60% |
Source of Calories