Gluten-Free Indian Samosas with Sweet Potato Filling
Deliciously flaky and crisp gluten-free Indian samosas filled with a savory sweet potato and spice mixture. Perfect as an appetizer or snack, these samosas are a delightful twist on a classic dish. They're easy to prepare and make for an irresistible treat that will impress family and friends.
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.
Notes
For a crispier texture, you can brush the samosas with oil before baking.
To add a spicy kick, consider adding some chopped green chilies to the filling.
Feel free to substitute sweet potato with regular potatoes or a mixture of both.
For storage, keep the uncooked samosas in the freezer and bake them fresh when needed.