Easy gluten-free samosas with sweet & spicy chickpea filling
This recipe is truly one of the best gluten-free samosa recipes I've ever tasted. The resulting dough is a beautiful orange color, and it flakes in your mouth as you bite into. The sweet & spicy chickpea filling is perfectly balanced, full of crunch and texture.
2bags of Wholly Veggie! Sweet & Spicy Chickpea veggie-full meal
2.5cupsof gluten free flour mixor 1 cup (100g) corn flour, ¾ cup (100g) rice flour, 1 cup (100g) tapioca flour, 1 cup (80g) potato flour
1teaspoonground fennel seed
1teaspoonxanthan gumuse only if your flour mix doesn’t have xanthan gum
4tablespoons50g coconut oil
1.5cups250ml water OR non-dairy milk
Ingredients for tamarind dipping sauce:
1tablespoonconcentrated tamarind paste
½teaspoonchilli pepper flakes or ground chilli powder
Make gluten-free samosas:
Defrost the Wholly Veggie! ready-made sweet & spicy chickpea meal.
Set up food processor with all-purpose blade.
Add the gluten-free flour mix or the individual flours to the food processor bowl. Pulse briefly to combine if using individual flours.
Add salt and baking powder. Cover and process 3 seconds.
Add coconut oil and water and process until mixture forms a ball. You may have to get in there with your hands and just gently knead if your processor is too aggressive.
Dust a large working surface with some gluten-free flour (I like to use potato flour or rice flour for this). This is where you'll be rolling out your samosas, so you want a fairly large area.
Take the dough out of the food proessor, and knead it until dough is soft and pliable. Lightly coat in gluten-free flour and wrap in plastic wrap.
Refrigerate gluten-free samosa dough for 30 minutes.
To roll out samosa balls, divide the dough into 12 equal portions for small samosas. Each ball should be about the size of a ping pong ball.
Cover your working area with a piece of parchment paper. Place a dough ball on it. Cover with another piece of parchment paper about the same size. Roll the dough into a thin round about 5 inches in diameter.
Scoop about 2 tablespoons of the sweet & spicy chickpea filling in the center of the dough. Do not overfill your samosas, no matter how good this filling is, as it'll spill out when you try to close them.
Now, it's time to shape your samosas! There are two ways to shape your samosas that I like.
The lazy way: Half moons
Wet the edges of the dough with water and overlap one side of the dough over the filling. Your dough should form a closed half-moon.
Crimp the edges to close.
The traditional way: A triangle
Wet the edges of the dough with water.
Working from the right side, pull one side of the dough over the filling and towards the middle. Stop just left of the middle and do not go all the way to the left.
Then pull the left side of the dough and fold it over the right.
Your dough should look like a triangle with an opening up top.
Fold the opening over the top of the two other halves, closing your triangle.
Fry the samosas:
Fill a large pan with wide, tall rims with 1 inch of oil. Heat the oil over medium heat. Carefully test the oil temperature with a drop of water; the oil is ready when the water sizzles.
Working in batches, fry several samosas at a time. Try not to overcrowd the pan. Cook each samosa about 2-3 minutes on each side, until its colous becomes golden-brown and they crisp up. Remove samosas onto a plate lined with a paper towel.
Serve gluten-free samosas warm, with a side of our tamarind dipping sauce (see dipping sauce directions below).
Directions for tamarind dipping sauce
Mix tamarind and water until fully dissolved. Add ½ teaspoon salt, ½ teaspoon chilli pepper flakes or ground chilli powder, 1 tablespoon brown sugar, ½ teaspoon ground cumin and ½ teaspoon ground coriander.
Microwave mixture for 5 minutes, or bring to a boil in a small saucepan and simmer for 3 minutes.