Gluten-Free Samosa Recipe
This Gluten-Free Samosa recipe not only passes as the real thing, the dough actually has a better flavour than many "Real" samosas!
Servings: 16 Large Samosas
Calories: 224kcal
Equipment
Ingredients
Filling:
- 3 Russet potatoes washed
- 1 Onion finely chopped
- 1 Large carrot peeled and grated
- 1 tablespoon Olive oil
- 2 Garlic cloves minced or pressed
- 1 teaspoon Ginger paste
- 1 tablespoon Curry powder
- 1 teaspoon Garam masala
- ½ teaspoon Ground coriander
- ½ teaspoon Cayenne
- ¼ teaspoon Cumin
- 2 tablespoon Lemon juice
- 2 tablespoon Water
- 1 cup Frozen peas thawed
- 2 tablespoon Chopped cilantro
- Salt and pepper
Dough:
- ¾ cup White rice flour
- ¾ cup Light buckwheat flour
- ½ cup Garbanzo flour
- ¼ cup Sweet rice flour
- ¼ cup Potato starch
- 2 teaspoon Xanthan gum
- ½ teaspoon Salt
- 8 oz Cream cheese softened
- ½ cup Cold butter
- 1 Large egg
- ½ cup Cold water
Other
- Cooking Oil of choice
Instructions
Filling:
- Peel potatoes, cut into large chunks.
- Boil until just tender, about 15 minutes.
- While potatoes are boiling, sauté onion and carrot in olive oil until tender. Add garlic and ginger, cook for another minute
- Add potatoes, spices, lemon juice, and water; mash lightly, stir to combine everything.
- Add peas and cilantro, season with salt and pepper to taste. Set aside.
Dough:
- Measure flours, potato starch, xanthan gum, and salt into the bowl of your food processor, blitz to combine.
- Add cream cheese, butter, and egg, blitz a few times until mixture resembles gravel. Stream in cold water as you run the food processor, just long enough to start to bring it together as a dough – you may need to use a little more or less water. Do NOT over-process it!
- Remove dough from processor, knead lightly to bring it together as a ball. Wrap in plastic film, rest on counter for 1 hour.
To assemble:
- Start heating your oil to 350 F (180 C) – you’ll want at least 2-3" of oil in your pot or deep fryer.
- Divide dough into 8 equal pieces.
- Scatter some potato starch over your -clean! - work surface.
- Roll one piece of dough out to a 6-7" square-ish piece. Cut in half, diagonally.
- Working with one of the two cut pieces, lightly wet the straight edge you just cut.
- Fold the dough in half along that straight edge, so the wet edge meets up with itself. Press and crimp to seal.
- Pick up the piece of dough, gently separating formed "pocket" into a cone shape.
- Stuff with filling, then flip the uncut corner edge over to meet the cut edges.
- Pinch edges to seal. Repeat with the other cut piece, and remaining dough balls
To Cook:
- Fry a few at a time - turning every few minutes - until crispy and golden, about 8-10 minutes.
- Use a slotted spoon to transfer fried samosas to platter lined with paper towels.
- Serve hot, with cilantro-mint chutney.
Nutrition
Calories: 224kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 201mg | Potassium: 320mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1122IU | Vitamin C: 8mg | Calcium: 35mg | Iron: 1mg