Gluten-Free Pakistani Vegetable Samosas with Mint Chutney
A flavorful pakistani snack perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 cups gluten
- free all
- purpose flour 1/4 cup ghee or oil 1/2 teaspoon salt Water, as needed Vegetable filling: 2 medium potatoes, boiled and cubed 1 medium onion, finely chopped 1/2 cup peas, frozen or fresh 1/4 cup carrots, grated 1 teaspoon ginger
- garlic paste 1/2 teaspoon cumin seeds 1/2 teaspoon coriander powder 1/4 teaspoon turmeric powder 1/4 teaspoon red chili powder (optional) Salt, to taste Mint Chutney: 1 cup fresh mint leaves 1 green chili 1/2 cup cilantro 1/2 teaspoon cumin seeds 1/4 cup yogurt 1/4 teaspoon salt 1/4 teaspoon sugar Water, as needed
Instructions
- In a large bowl, combine gluten free flour, ghee or oil, and salt. Mix until the texture resembles coarse crumbs. Gradually add water to form a dough. Knead until smooth and elastic. Cover and rest for 30 minutes.
- For the vegetable filling, heat oil in a pan. Add cumin seeds and let them sizzle. Add ginger garlic paste, onions, and sauté until softened. Stir in peas, carrots, potatoes, spices, and salt. Cook for 5 minutes or until the vegetables are well combined. Remove from heat and let it cool.
- Divide the dough into 12 equal portions and roll them into balls. Flatten each ball between your palms to form a thin circle.
- Place a portion of the vegetable filling in the center of the circle, moisten the edges, fold the dough over the filling, and seal it by pinching the edges together. Set aside. Repeat for all portions.
- In a deep saucepan or frying pan with enough oil for deep frying, heat oil to 350°F (175°C). Carefully drop the samosas into the hot oil and fry until golden brown and crispy on all sides. Remove and drain on paper towels.
- For the mint chutney, blend all ingredients in a blender or food processor until smooth. Adjust consistency by adding water if needed.
- Serve samosas warm with mint chutney alongside.
Chef’s Insight
The key to perfect samosas is using enough ghee or oil in the dough for a rich, flaky texture and deep-frying at the right temperature for even cooking.
Notes
Be sure to use gluten-free all-purpose flour for a truly gluten-free experience.