Hey, foodies! If you’re craving something warm and crispy that’s also gluten-free, then these Gluten-Free Indian Samosas with Sweet Potato Filling are calling your name!
Not only are they super easy to whip up, but they also pack a punch of flavor while being totally customizable! The sweet potato filling adds a naturally sweet twist that contrasts perfectly with the spices. Got a dietary need? No problem! Use different veggies, or add in some spices to make them your own. Plus, making samosas at home definitely saves time compared to hunts for gluten-free faves in shops!
Who knew making a delicious batch of samosas was this easy? Let’s dive into this tasty treat today!
Serving and Pairing Suggestions:
These crispy samosas are fantastic as an appetizer but can totally shine as a snack. You can serve them alongside a refreshing Yogurt Mint Dressing for that extra zing, or dip them in some Spicy Asian Dipping Sauce to heat things up.
Planning a full meal? Pair them with Vegan Tofu Scramble for a hearty comfort food vibe or enjoy them alongside a bright Spinach and Pomegranate Salad to balance the flavors with some freshness. Trust me, they’ll be the star of your next gathering!
Tips and Notes:
- Sweet Potato Substitute: If you’re not a sweet potato fan, try using regular potatoes or even mashed chickpeas for a different flavor profile.
- Dough Consistency: Make sure the dough isn’t too dry. If it feels crumbly, add a touch of water until it comes together.
- Storage: These samosas can be frozen uncooked. Just pop them in the freezer for a quick snack when the cravings hit!
- Baking Option: For a lighter option, try baking instead of frying—brush with a bit of oil to crisp them up.
Ready to make these Samosas with Sweet Potato Filling? Grab your ingredients and let’s get cooking! You won’t regret it!
Gluten-Free Indian Samosas with Sweet Potato Filling
Equipment
- 1 Mixing bowl
- 1 Rolling Pin
- 1 Baking sheet
- 1 Saucepan
- 1 Food processor
- 1 Pastry brush
Ingredients
- 2 cups gluten-free all-purpose flour - make sure it contains xanthan gum
- 4 tablespoons oil - plus extra for brushing
- 1/2 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 cup sweet potatoes - cooked and mashed
- 1/4 cup peas - optional, for added texture
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder - adjust to taste
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper
- Water - as needed to form dough
Instructions
- In a mixing bowl, combine the gluten-free flour, salt, and cumin seeds. Add the oil and mix until crumbly.
- Gradually add water to form a smooth dough. Cover and let it rest for 15-20 minutes.
- While the dough rests, prepare the filling by combining mashed sweet potatoes, peas, turmeric, chili powder, garam masala, coriander powder, lemon juice, and black pepper in a bowl. Mix well.
- Divide the dough into equal-sized balls, then roll each ball into a thin circle.
- Cut the circle in half to create two semi-circles. Form a cone by folding one semi-circle and sealing the edge with a little water.
- Fill the cone with about a tablespoon of the sweet potato filling and seal the top by pressing the edges together. Repeat with remaining dough and filling.
- Preheat the oven to 400°F (200°C). Place the samosas on a baking sheet lined with parchment paper and brush them with oil.
- Bake for 25-30 minutes or until golden brown and crispy, turning halfway through.
- Serve warm with your favorite chutney or dipping sauce.