Best Gluten Free Samosa Recipe
Make the most delicious gluten-free vegan samosa recipe at home! Whether you're a professional chef or just looking for something fun, you'll love this recipe.
Servings: 14 samosas
Calories: 356kcal
Equipment
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.
Nutrition
Calories: 356kcal | Carbohydrates: 14g | Protein: 2g | Fat: 33g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Sodium: 27mg | Potassium: 211mg | Fiber: 2g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 1mg