Simple Gluten Free Kitchen

Reader’s Request: Aloo Samosa-glutenfree of course!

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I have been getting several requests for posting gluten free samosa for a while. And, I was postponing it just  for the weather to get a little cooler so that I  get some inspiration. I am a person who prefer fried food in a cooler weather than hotter.

In the past two weeks it has been really nice in Richmond. Mornings are cool for a light jacket but afternoons are warm enough to go out for a walk in t-shirt. Soon the leaves will change color and the temperatures will be dropping a bit more. Along with cooler weather comes the desire to eat hearty meals and fried food, and so today I share with you the ever popular indian appetizer, samosa.

 

 

Samosas are flaky, crispy and triangular shaped pastry shells that cocoon seasoned potatoes, peas, lentil or meat. They are the most recognizable finger foods in Indian cuisine. They are deep fried which makes them so addictive and if you are like me you might eat 2-3 in one go and still have a hankering for more.

For the samosa crust, I experimented with different flours and this one I found the simplest. Now keep in mind, this is a gluten free recipe,  you are going to notice a difference in the crust. You can’t add a lot of fat, as you do in pie crust to make it flaky. The samosa crust is rolled thin and folded with a stuffing, if you roll the dough too thick your samosa will be all crust. There won’t be enough room for the filling and it will not be fried properly. The dough for this samosa recipe is easy to roll, fold and work with, and it is because of psyllum husk.  Adding psyllum to gluten free dough improves the texture, acting as a replacement (sort of) for gluten.

 

 

These savory little pockets of dough are filled with a traditional spicy mixture of potatoes and peas. If you don’t like white potatoes, use sweet potato or any other vegetable or meat or lentils instead. Some people also put cashews in the vegetable mixture. Add whatever filling you’d like, to these lovely samosas. Eat them with sweet tamarind and spicy green chutney while sipping on some masala chai.

 

 

Print
Reader's Request: Aloo Samosa

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 8 samosas

A crispy and triangular shaped pastry shells with a traditional potato and pea filling.

Ingredients

    for potato filling
  • 150 g potato, boiled and cubed very small
  • 50 g paneer, cubed same size as potatoes (omit, if vegan & dairy free))
  • 45 g peas, fresh or frozen
  • 1 tbsp chopped onion
  • 1/4 tsp cumin
  • 1/2 tsp ginger, minced
  • 2 green chillies, chopped
  • 1 tbsp cilantro, chopped
  • 3/4 tsp amchur (dried mango powder)
  • 3/4 tsp garam masala
  • 1 1/2 tbsp oil
  • salt to taste
    • for samosa shell
  • 150 g (1 cup) white rice flour mix
  • 20 g (1/4 cup) oat flour (or you can also sub with sorghum)
  • 1-2 tsp psyllum husk
  • 3/4 tsp salt
  • 1/2 tsp ajwain (carom seeds)
  • 1/2 tsp baking powder
  • 4 tsp oil
  • 1/4 cup+2 tbsp cold water

Instructions

  1. To make potato filling heat the oil in a pan, then add cumin seeds.
  2. When seeds sizzle, add the onion and fry until they are soft but not colored.
  3. Add ginger, peas, chillies, turmeric, amchur and garam masala. Fry together for a couple of minutes, then add potatoes and paneer.
  4. Saute for another couple of minutes.
  5. Take off the potato mixture from heat. Stir in cilantro and let the stuffing cool completely before stuffing into samosas.
  6. To make samosa dough, put all the dry ingredients and oil in the bowl of food processor, then pulse to mix. Next add 1/4 cup and 1 tbsp water, thru the feed tube. Let it run until you see the mix look evenly combined, The dough won't come together in a ball on its own, squeeze a handful and see if it clumps together nicely. It should hold, if not add another tbsp of water.
  7. Dump the mixture onto a plastic wrap. Bring edges together and knead the dough until it is smooth.
  8. Divide the dough into four parts. Shape each 1/4 part into a round ball.
  9. Take one ball of dough, keep others covered with plastic wrap, so they don't dry out.
  10. Flatten the dough into a disc and gently roll out between 2 pieces of plastic into a 6 1/2" circle.
  11. Cut circle into two halves.
  12. Moisten half of the straight edge with little water. Create a cone by bringing the dry half of the straight edge over the moistened half. Press together to close(The dough is delicate and will require careful handling).
  13. Using the plastic wrap to help, hold the cone in your hands, fill with 1 1/2 tbsp of the potato mixture.
  14. Moisten one open side with water and pinch the opening closed (using plastic wrap).
  15. Repeats steps 10 through 14 until all the dough is used. Cover and heat oil in a deep pan.
  16. Gently lower in the samosa, one at a time. Deep fry them on medium heat until they are golden brown.
  17. Remove them from oil, using a slotted spoon and drain on paper towel.
  18. Serve warm or at room temperature with mint and tamarind chutney.
https://www.simpleglutenfreekitchen.com/2014/10/readers-request-aloo-samosa-glutenfree-of-course.html

 

This post was shared with Gluten free Fridays, GF &DIY Tuesday.

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Reader Interactions

Comments

  2. Thank you very much Mam for taking time to post the samosa recipe. You have no idea how many people you are helping.
    Have great day!

    Reply

    • Sorry Ansh, gluten free version is not as crispy as the regular samosa crust but that doesn’t make them less delicious!

      Reply

  7. These look great Bal! I’m trying desperately to get back on my gf diet and these are a welcome sight! I love samosas and they are the only thing I’ll make an attempt to fry 🙂 Great recipe!

    Reply

    • Nazneen, Gluten is very important for us, its unfortunate that people like us can not eat. If you are not sensitive/intolerant or a celiac I won’t recommend you to leave gluten. But you can always eat gluten free products with your regular diet. Thanks for appreciating!

      Reply

  10. I am impressed!…haven’t made the regular samosa ever, just because of pure laziness. Lol 😉 but I am inspired to do it now.

    Reply

  11. This is such an interesting recipe…I like the idea of rice and oat mix for the shell of the samosa…looks delicious!
    Have a great weekend Balvinder 😀

    Reply

  16. I have not had samosas for quite a while, and am craving for some right now, after reading your post.
    Very interesting to know how you made the samosa shells/crust pastry GF.

    BTW, thanks for dropping by my website – teczcape, an escape to food, earlier.

    Reply

  17. I am looking forward to trying your recipe today! Thanks so much for sharing! I am wondering if you could tell me the reason you added the ajwain? Is it primarily for health or flavor or is it an ingredient that is typically added in South Asian baking? thanks so much!

    Reply

  18. I am SO excited to try this recipe. Indian cooking is so much a part of my life: I grew up in Edmonton’s Millwoods area (similar to Surrey in terms of how many Indian people live there), spent time in India and even worked in an Indian recipe. A family friend taught me how to make her amazing samosas several years ago and since discovering I have a gluten allergy, I’ve been missing them so much. Thanks for figuring this recipe out for us, Balvinder!! I will be chomping down samosas and chai in no time!

    Reply

  19. Hi Balwinder. I recently discovered your blog and am excited to try these samosa recipes. Thanks for sharing! My 13 year old daughter was diagnosed with celiac disease last year and I am always trying to find great dishes to satisfy her “foodie” appetite! Do you use whole or powdered psyllum husk with this recipe?

    Reply

  21. Hi Balvindar,

    When you say white rice flour mix for somosas, what does it contain, which section of your pantry list I should refer?

    Reply

  23. Hi, can you tell me how much onion and how much garam masala is used?

    I am looking to try this recipe – it looks great.

    Thanks
    Ciaran

    Reply

  25. I have looked but can’t find it. can u please tell me can i eat daal which says MADE IN FACTORY WHICH may CONTAIN wheat?

    Reply

  26. oh i miss eating samosas since I went gluten free. I want to try out quinoa flour, ever done that balvinder for samosas.Wish you were here so I could eat your samosas. going thro’ antibiotic treatment for h.pylori & so hard to cook anything.. a lot of fatigue as the antibiotics take the bad guys out.. love your food & missing my dad’s army life that I get reminded of..

    Reply

    • In the beginning, I used quinoa flour a lot, however, I don’t like its strong flavor.
      So sorry to hear you are suffering from H, pylori infection.Take rest and follow the antibiotic treatment. Whenever you come to Vancouver stay with me. You won’t miss army life in my house and I’ll be happy to cook and serve you.

      Reply

  27. Hi, I have tried the samosa shell recipe a couple of times. I find them very tasty. However, I find that the sheel can be very hard – I think must be doing something wrong, perhaps I am over working the dough or perhaps the oil isn’t hot enough. I cooked them at 150-160 deg c in a deep fat fryer. I did add, perhaps, three teaspoons of extra water to help it stay together. I would be interested in your opinion.
    Thanks
    Ciaran

    Reply

    • Hello Ciaran,
      First of all thanks for trying out gluten free samosas. Secondly, GF all purpose flour does not make hard shell…they are fried on medium heat ie. 180°C. But they are best eaten fresh as soon after frying as possible.

      Reply

  28. Hi,

    thank you for your reply – I am grateful.

    I used the white rice flour mix, would I be better using the all purpose flour? ( here in the UK I think its plain flour).

    Once again, thank you for your help with this.

    Ciaran

    Reply

  29. Hi Balvinder,

    so I had another go at making these. I was very loyal to your cooking method and set the temperature on the deep fat fryer to the suggested 180 deg C. I was very pleased with the results, everything seemed to work well and tasted great. I cooked them for 3 or 4 minutes only.
    Thanks for your reply and guidance.

    Ciaran

    Reply

  31. Dough doesn’t hold. I was so hopeful to finally find a dough that would work for samosas. Unfortunately this recipe doesn’t work. A crumbly mess. Psyllium husk just doesn’t replace gluten and can’t hold the shape together to roll out. I ended up making some pan fried cakes out of the mess to salvage the ingredients.

    Reply

    • So sorry to hear the recipe did not work for you. The dough is slightly hard to handle but it does bind. There are two binders in this recipe psyllium husk and xanthum gum ( which is in the GF all-purpose flour made with rice flour, tapioca and potato starch).
      I use psyllium husk in making bhaturas as well. Many readers have tried and it works.
      Try again and make sure you use plastic wrap to roll and forming samosa.

      Reply

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