These vegetable samosas are slightly smaller and are assembled differently compared to the beef samosas. The gluten-free samosa pastry is the same recipe used in the beef samosas, except for the cumin seeds which add an interesting touch to the pastry.
Their small size is perfect as an appetiser, party food snack or picnic. These are great as an opener to other Indian dishes ideal for a family banquet or dinner party, especially for vegetarians.
Gluten-Free Vegetable Samosas
For the vegetable samosa filling:
- 3 large potatoes, skin on and whole
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon black mustard seeds
- 100g fresh or frozen peas
- ½ tablespoon ghee
- ½ tablespoon sunflower or vegetable oil
- 1 green chilli, chopped finely (add an extra one if you like it spicy)
- 1 teaspoon salt
- ½ teaspoon chilli powder
- 2 teaspoons store-bought or homemade garam masala
- 1 tablespoon fresh ginger, peeled and grated
- 2 tablespoons fresh or dried curry leaves, crumbled
- Sunflower or vegetable oil, for deep-frying
For the cumin samosa pastry:
- 480g store-bought or homemade gluten-free plain flour
- 1 tablespoon xanthan gum
- ½ teaspoon cumin seeds
- 1 teaspoon salt
- 6 tablespoons sunflower or vegetable oil
- 300 – 340ml warm water
- 1 egg, lightly beaten with a teaspoon of water (egg wash used if baking samosas)
For the samosa paste/glue:
- 1 tablespoon store-bought or homemade gluten-free plain flour
- 2-3 tablespoons cold water
Deep frying pan or pot
- Start by preparing the vegetable samosa filling: 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.
2. Remove the potatoes and start removing their skins once they are cool enough to handle them. Cube the potatoes into 2cm pieces. Set them aside in a medium bowl.
3. Stirring constantly, dry roast over medium heat, the cumin, fennel and mustard seeds in a frying pan until they release their aroma.
4. Add the ghee and oil. After a minute, add the peas and fry for 4 minutes or until they appear slightly dimpled. Add the peas and seeds to the potatoes in the bowl.
5. Add the remaining ingredients to the potatoes and peas. Mix well.
6. Using a potato masher, slightly crush the potato pieces so they absorb the seasonings. Set it aside to cool down at room temperature. Cover. Alternatively, cover and place in the fridge for several hours or overnight to develop more flavour.
7. Next step is to prepare the gluten-free cumin samosa pastry: Whisk the flour, xanthan gum cumin seeds and salt in a medium bowl.
8. Make a well in the centre of the flour mixture and add the oil.
9. Add half the warm water and using a wooden spoon, bring the flour towards the centre, adding more water until all the flour is incorporated.
10. Using your hands, form a dough ball and give it a short knead inside the bowl. Cover and allow to rest for 20 minutes.
11. Divide the dough into equal balls the size of a tennis ball.
12. Between two sheets of baking paper, roll the dough out as thinly as possible. 1 cm thick is ideal.
13. Using a small plate measuring approximately 14cm in diameter, cut out a circle. Cut the circle in half so there are two semi-circles.
14. Mix the ingredients for the samosa paste/glue and apply a small amount at one corner of the semi-circle.
15. Roll the semi-circle into a cone shape and press the seams together gently, adding more glue if needed.
16. Start by filling the cone with some peas to fill the small space at the bottom of the cone.
17. Add the bulkier potato and filling, leaving a 2cm gap to allow room to seal the samosa. Apply some glue along this seam.
18. 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.
19. Rest the assembled samosas on a floured tray while continuing with the remaining samosas.
20. Heat a deep pot or frying pan with the oil on medium-high heat. Allow the oil to increase in heat gradually. Test the oil by adding a small piece of pastry dough to the oil. If it sizzles and rises to the top quickly, the oil is ready. Otherwise, increase the heat slightly.
21. Add the prepared samosas one or a few at a time, depending on the size of your pot. It is important not to overcrowd the pot as this will lower the oil temperature and not cook the samosas well.
22. Fry the samosas for approximately 5 minutes, flipping them over twice. Remove with a slotted spoon and allow to drain on kitchen paper and continue with the rest.
Alternative tip: For those wanting a healthier cooking method, bake the samosas with a light brush of egg wash in a 200°C/400°F oven for 20 minutes, flipping them over halfway through.
Serve with mango or tomato chutney
- Makes 24-26 samosas
- Suitable to freeze either pre-fried or fried
- Keeps for 4 days chilled