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.
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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.
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.
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.
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.
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.
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 curry or dhal.
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📖 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.
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