How to Make Gluten-Free Samosas at Home
Written by MasterClass
Last updated: Jun 25, 2024 • 3 min read
Learn how to make this tasty Indian snack with a vegan, gluten-free recipe for samosas that everyone can enjoy.
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What Are Samosas?
A samosa is a fried or baked pastry with a savory filling that is typically folded into a triangular or cone shape. Samosas are a popular street food in India, but you can find variations of the savory snack in Africa, the Mediterranean, and parts of Asia. Indian samosas are often served as a chaat (savory snack), along with chickpeas, chutneys, yogurt, chopped onions, and chaat masala (a savory spice blend). Indian samosas are traditionally made with maida, a finely milled white wheat flour, but you can make gluten-free samosa dough by substituting rice paper for crispy samosas or making a dough with rice flour and tapioca starch for more tender samosas. Typical samosa fillings include spicy potatoes, lentils, chickpeas, or minced meat.
5 Regional Samosa Variations
Some of the most popular samosa styles around the world include:
- 1. Central Asian samsas (also spelled somsas) are triangle-shaped pastries traditionally filled with mutton, sheep fat, and onion flavored with cumin, topped with sesame seeds, and baked, not fried.
- 2. Bangladeshi shingaras are small pyramidal samosas made of potato wrapped in a thin, flaky dough and deep-fried. There are few main types of shingaras that you can differentiate by their fillings: Fulkopir shingara has a cauliflower filling, mangshere shingara has a mutton filling, and narkel er shingara has a sweet coconut filling.
- 3. Persian sanbusak (also spelled sambusak) contain fillings like feta cheese, chickpeas, lentils, or meat and can be shaped into triangles or half-circles and traditionally fried. Sweet sanbusak is a popular treat with a sweet filling of rosewater-scented almonds or dates.
- 4. Sri Lankan patties often contain a fish filling seasoned with curry powder. The dough, which is yellow from egg yolk, is usually shaped into half-moons. Some cooks add baking powder to the dough for a bubbly exterior.
- 5. Malaysian karipap (curry puffs) typically feature a filling of sweet potatoes, Chinese celery, and curry powder, and is deep-fried. These half-moon shaped pastries sometimes feature a fancy spiral pattern on the crust.
Easy Gluten-Free Samosa Recipe
makes
6prep time
15 mintotal time
30 mincook time
15 minIngredients
- 1
Make the samosa filling. Cover the potatoes with 1-2 inches of water in a pot. Bring to a boil over high heat, then lower to a simmer and cook until tender, 15–20 minutes. Drain and lightly mash with the back of a spoon to add a light texture.
- 2
Heat 2 tablespoons of oil in a pan and sauté the chopped onion until golden, about 4–5 minutes. Add the garlic, ginger, garam masala, turmeric, cumin, chile, and salt. Cook for 2 more minutes.
- 3
In a bowl, gently mix the mashed potatoes, onion mixture, peas, lemon juice, and cilantro.
- 4
Prepare the rice paper sheets. Fill a baking dish with about an inch of lukewarm water. Soak the rice paper sheets until slightly softened, a few seconds per side. Transfer to a cutting board and cut each sheet in half so that you have 6 half-circles.
- 5
Assemble the samosas. Place 1 tablespoon of filling in the center of the half-circle, then fold the two straight edges to overlap. Close the samosa pocket by bringing the round edge over to seal.
- 6
Fry the samosas. Fill a frying pan with 1 inch of oil and heat oil over medium heat. Carefully test the oil temperature with a drop of water. When you hear the oil sizzle, it's hot enough for frying. Fry several samosas at a time in the hot oil, being careful not to overcrowd. Cook for 4–5 minutes, flipping halfway, until golden-brown and crisp.
- 7
Remove with a slotted spoon to a paper towel-lined plate or cooling rack set over a baking sheet.
- 8
Serve warm with chutney. Learn how to make your own chutney using one of our six recipes.
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