Are you looking for a delicious alternative to regular samosas?
Look no further! Today, I will show you how to make the best gluten-free samosa recipe that's suitable for vegans.
Finding substitutes for all-purpose flour is the biggest challenge in creating a gluten-free samosa.
I saved you all the trouble of trial and error in perfecting a gluten-free dough. Instead of using regular flour, we will use gluten-free flour with the right binders to make the outer pastry. I also have a simple procedure for a savory filling.
Like my veg puff recipe, this samosa recipe is stuffed with delicious mashed potatoes, peas, and spices.
What is Samosa?
Samosa is the most popular street snack among indian food in many parts of the world, especially in South Asia and the Middle East.
They are triangular-shaped pastries with various savory ingredients, such as potatoes, peas, lentils, or meat, enclosed in a crispy outer crust. Samosas are typically deep-fried and served with chutneys or dipping sauces as appetizers or snacks.
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Why choose a Gluten-free samosa?
A gluten-free version of samosa is an excellent option for those who have a gluten intolerance or follow a gluten-free diet.
It is also suitable for vegans as it contains no animal products. Additionally, making a gluten-free samosa means you can enjoy this popular snack without worrying about any adverse reactions or compromising your dietary preferences.
Ingredients
- Boiled potatoes
- Mixed Vegetables- I used frozen mixed vegetables( green peas, corn, beans, and carrots)
- Spices - red chili powder, turmeric powder and ginger powder.
- Gluten-free flour - I used jowar flour, besan flour
- Xanthan gum
- Ajwain seeds
- coriander seeds, fennel seeds, and cumin seeds
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Variations
- You can add different vegetables to the filling, like carrots, corn, or broccoli.
- For a spicier version, you can add chopped green chilies or chili flakes to the filling.
- Instead of deep-frying, you can air fry the samosas for a healthier option.
- Add curry powder or garam masala to the filling for an extra burst of flavor.
- Rice paper wrappers can be used as a gluten-free and vegan option, although the texture will differ from traditional samosas.
How to Make Gluten free Samosa
Place a pan on medium heat and add olive oil; when the oil heats up, add all the spices and saute for 30 seconds.
Add mixed vegetables, red chili powder, turmeric powder, and ginger powder. Cook for 5 minutes.
Add salt mashed potatoes and mix well. Let it cool for 10 minutes.
In a large bowl, add jowar and besan flour, xanthan gum, and ajwain seeds. Mix well.
Add water gradually to form a smooth dough.
Roll small portions of the samosa dough into circular discs using a rolling pin.
If you want to get the perfect round shape, use a round-shape-edge bowl or cookie cutter to cut them into perfect circles.
Divide each circle into two equal halves.
Take one-half circle and fold it to make a conical shape, sealing the edges with water.
Fill the cone with the prepared potato mixture, leaving some space at the top.
Wet the edges of the remaining half-circle and seal it over the filling, pressing down gently. Repeat for all samosas.
Heat oil in a deep pan and deep fry the samosas until they turn golden brown.
Place each samosa on a wire rack to let it cool. Serve them hot with your spicy green chutney or dipping sauce.
Baking option
If you prefer a healthier alternative, you can bake the samosas instead of frying them. Preheat your oven to 375°F (190°C) and place the samosas on a baking sheet lined with parchment paper.
Bake for 20-25 minutes or until they turn golden brown.
Storage
Store the leftover samosas in an airtight container in the refrigerator for up to 2-3 days. You can reheat them in the oven or microwave before serving.
Store the leftover samosa filling in an airtight container in the refrigerator for up to 3-4 days. You can use it to stuff parathas, veg puff, and sandwiches.
Store the gluten-free dough for up to a week in the refrigerator for later use.
Top tips
- Use xanthan gum in the dough to help bind the ingredients together and make the pastry crispier.
- Add ajwain seeds to the dough for a unique flavor. They help in digestion, too.
- You can use any gluten-free flour of your choice, but jowar and besan flour work best for this recipe.
Serving suggestions
- Serve the vegan samosas as an appetizer with your favorite chutney, like mint chutney, tomato ketchup, and tamarind chutney.
- You can also serve them as a side dish to accompany a main meal, such as potato tomato curry or Bengali moong dhal.
- Also pair with main dishes like Instant pot vegan biryani, vegan aloo palak, vegan mango lassi, vegan chana masala and vegan malai kofta recipes.
Vegan Indian Chutney Recipes
📖 Recipe
Best Gluten Free Samosa Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- ¾ cup sorghum flour - (jowar)
- ¼ cup besan flour
- 1 tablespoon xanthan gum
- ¼ teaspoon ajwain seeds
- 2 ½ cup potatoes - boiled and mashed or 4 medium size potatoes
- 1 teaspoon coriander seeds
- ½ teaspoon fennel seeds
- ½ teaspoon cumin seeds
- ½ teaspoon ginger powder
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- 2 teaspoon lemon juice
- 3 teaspoon olive oil
- 2-3 cup oil - for deep frying depending upon your pan size
- 1 cup mixed vegetables - frozen
Instructions
- Place a pan on medium heat and add olive oil; when the oil heats up, add all the spices and saute for 30 seconds.1 teaspoon coriander seeds, ½ teaspoon fennel seeds, 3 teaspoon olive oil, ½ teaspoon cumin seeds
- Add mixed vegetables, red chili powder, turmeric powder, and ginger powder. Cook for 5 minutes.½ teaspoon ginger powder, ½ teaspoon red chili powder, ¼ teaspoon turmeric powder, 1 cup mixed vegetables, ¼ teaspoon garam masala powder
- Add salt mashed potatoes and mix well. Let it cool for 10 minutes.2 ½ cup potatoes, 2 teaspoon lemon juice
- In a large bowl, add jowar and besan flour, xanthan gum, and ajwain seeds. Mix well.¾ cup sorghum flour, ¼ cup besan flour, 1 tablespoon xanthan gum, ¼ teaspoon ajwain seeds
- Add water(little by little) gradually to form a smooth dough.
- Take small portions of the samosa dough and roll them into circular discs using a rolling pin.
- If you want to get the perfect round shape, use a round-shape-edge bowl or cookie cutter to cut them into perfect circles. Divide each circle into two equal halves.
- Take one-half circle and fold it to make a conical shape, sealing the edges with water.
- Fill the cone with the prepared potato mixture, leaving some space at the top.
- Wet the edges of the remaining half-circle and seal it over the filling, pressing down gently. Repeat for all samosas.
- Heat oil in a deep pan and deep fry the samosas until they turn golden brown.2-3 cup oil
- Place each samosa on a wire rack to let it cool.
- Serve them hot with your spicy green chutney or dipping sauce.
Notes
- Use xanthan gum in the dough to help bind the ingredients together and make the pastry crispier.
- Add ajwain seeds to the dough for a unique flavor. They help in digestion, too.
- You can use any gluten-free flour of your choice, but jowar and besan flour work best for this recipe.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Jomirun says
Can you make ahead of time and then freeze it before defrosting in microwave and then frying? Especially for when there’s unexpected guests.
Uma Raghupathi says
Yes you can 🙂