The BEST Gluten Free Samosas

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes provide vitamins and a different flavor.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Edamame offers protein while being easy to find.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: caraway seeds

Ground cumin is more accessible and easier to use.

Peel and chop 2 small potatoes and set aside.

Chop 1 small carrot into about 1/2 cup of diced pieces.

Shred a small onion and set aside.

Heat a couple of tablespoons of canola oil in a pan over medium-high heat.

Add 1 tablespoon of cumin to the hot oil and allow it to sizzle for flavor.

Add the shredded onions to the pan and sauté for about 30 seconds until they soften and become sweet.

Add the chopped potatoes and carrots to the pan, mixing them with the oil and cumin.

Pour in about 1/4 cup of water to help steam the vegetables and add 2 teaspoons of salt, then stir well.

Cover the pan with a lid and cook for about 5 minutes until the potatoes are tender.

Add the frozen peas to the pan and cover again for about 1 minute until they warm up.

Remove the lid and check that the filling is cooked but still has some texture.

Prepare the rice paper wraps by dipping each sheet in hot water to soften it.

Lay the softened rice paper on a cutting board and place about 1 tablespoon of filling in one quadrant.

Fold the rice paper over the filling once, then fold it over again to form a triangle, sealing it as you go.

Dip the filled samosa in oil and place it on a baking tray, steam side down.

Repeat the process for the remaining filling and rice paper wraps.

Preheat the oven to 425°F (220°C).

Bake the samosas in the oven for 25 minutes, flipping them every 5 minutes for even crispiness.

Once done, remove from the oven and check for crispiness before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens