Best Gluten Free Samosa Recipe

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 agree to be sent email.

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.

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

Instructions

Heat oil in a deep pan and deep fry the samosas until they turn golden brown. Fill the cone with the prepared potato mixture, leaving some space at the top. 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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