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GLUTEN-FREE VEGETABLE SAMOSAS
These samosas are a perfect vegetarian snack, lunchbox treat or party food. A samosa is a savoury pastry filled to the brim with a sweet and spicy vegetable filling, then either fried or oven-baked until crisp and golden.
GLUTEN-FREE SAMOSA PASTRY
I use my gluten-free samosa pastry in my vegetable and beef samosas, however, I add some cumin seeds to the vegetable samosa pastry. It gives the pastry a nice zing and brings out the flavour of the filling even more.
The shape of the samosa varies from triangular, cone or half-moon shapes. This depends on the regions in India. I have adopted the cone shape style, but feel free to choose another shape. An easy one is the half-moon shape. I use this shape in my Argentine Empanada recipe with plenty of assembly photos.
VEGETABLE SAMOSA FILLING
The vegetable filling is made with cooked spiced potatoes, peas, onions, ginger and plenty of roasted spices. If time permits, try to make the filling the day before you intend to serve the samosas. This resting time will improve the flavour of the filling.
HOW TO SERVE SAMOSAS
Samosas are best served either at room temperature or warm. They are not as appetising if eaten straight out of the fridge. They will be appreciated more for their crisp pastry and warm filling.
Adding some mango or tomato chutney on the side is a nice touch and goes well with the samosas.
Gluten-Free Vegetable Samosas
Vegetable Samosa Filling
- 3 large potatoes, unpeeled and whole
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp black mustard seeds
- 100 g fresh or frozen defrosted peas
- ½ tbsp ghee or clarified butter
- ½ tbsp sunflower or vegetable oil
- 1 green chilli, chopped finely (and more if you like it spicy)
- 1 tsp salt
- ½ tsp chilli powder
- 2 tsp garam masala
- 1 tbsp fresh ginger, peeled and grated
- 2 tbsp fresh or dried curry leaves, sliced or crumbled
Gluten-Free Cumin Samosa Pastry
- 1 tbsp store-bought or homemade gluten-free plain flour
- 2-3 tbsp cold water
For deep-fat frying
- 750 ml sunflower or vegetable oil
For oven method
- 1 egg, beaten well
- 2 tsp water
Vegetable Samosa Filling (Prep Time 40 mins)
- Gently cook the whole potatoes in salted water for 20 to 25 minutes. The potatoes should be soft enough to be pierced but not fall apart.
- Drain the potatoes and start removing their skins once they are cool enough to handle. Cut the potatoes into 2cm cube pieces. Set them aside in a medium bowl.
- Stirring constantly, dry roast the cumin, fennel and mustard seeds in a frying pan over medium heat until they release their aroma.
- Add the ghee and oil. Add the peas and fry for 4 minutes or until they appear slightly dimpled. Transfer the peas and seeds to the potatoes in the bowl.
- Add the remaining ingredients to the potatoes and peas. Mix well.
- Using a potato masher, slightly crush the potato pieces so they absorb the seasonings.
- Set it aside to cool down at room temperature or cover and place in the fridge for several hours or overnight to develop more flavour.
Gluten-Free Cumin Samosa Pastry (Prep Time 30 mins)
- Whisk the flour, xanthan gum, cumin seeds and salt in a medium bowl.
- Make a well in the centre of the flour mixture and add the oil.
- Add half the warm water and using a wooden spoon, bring the flour into the centre, adding more water until all the flour is incorporated.
- Using your hands, form a dough ball and give it a short knead inside the bowl. Cover and allow to rest for 20 minutes at room temperature.
- In a small bowl, mix the plain flour with the cold water until a paste forms. Cover and set it aside for later when assembling the samosas.
Assembling the Samosas (Prep Time 30 mins)
- Divide the dough into equal balls measuring roughly the size of a tennis ball.
- Between two sheets of baking paper, roll the dough out as thinly as possible. 1 cm thick is ideal.
- Using a small plate or bowl measuring approximately 14cm in diameter, cut out a circle using a knife.
- Cut the circle in half so there are two semi-circles.
- Apply a small amount of the samosa paste/glute at one corner of the semi-circle.
- Roll the semi-circle into a cone shape.
- Press the seams together gently, adding more samosa paste/glue if needed.
- Fill the cone with a few peas to fill the small space at the bottom of the cone.
- Add the bulkier potatoes followed by the rest of the filling, leaving a 2cm gap to allow room to seal the samosa. Apply some paste/glue along this seam.
- Gently start pressing the outer corners first, then proceed to the centre for the final seal. Any slight tears can be mended by adding some glue over the tear, plus by pressing the dough slightly together.
- Lay the assembled samosas on a floured tray while continuing with the remaining samosas.
Deep Frying Method (Frying Time 5 mins)
- Gradually heat a deep frying pan with the oil on medium-high heat. Test the oil by adding a small piece of samosa dough to the oil. If it sizzles and rises to the top quickly, the oil is ready. Otherwise, increase the heat slightly. If you have a thermometer, aim for 165-175°C/345°F.
- Add the assembled samosas one or a few at a time, depending on the size of your pan. It is important not to overcrowd the pan as this will lower the oil temperature and not cook the samosas well.
- Fry the samosas for approximately 5 minutes, flipping them over twice. Remove with a slotted spoon, allow to drain on kitchen paper and continue to fry the rest.
Oven Method (Cooking Time 20-30 mins)
- Preheat the oven to 200°C/400°F
- Make the egg wash by mixing the egg and water in a small bowl.
- Brush the top of each samosa with the egg wash.
- Bake for 10 minutes. Flip over the samosas and brush the top with the egg wash.
- Return the samosas to the oven to cook a further 10-20 minutes, or until crisp and golden. Cool on a wire rack for 5 minutes or more before serving or storing.
- Serve warm or at room temperature with either mango or tomato chutney.
- Keeps for 4 days chilled
- Suitable to freeze either uncooked or cooked