Gluten-Free Samosas with Rice Pastry

Ingredients

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• 2 cups cooked and mashed potatoes
• 0.5 cup frozen peas, thawed
• 1 small onion, finely chopped
• 1 tbsp ginger, minced
• 1 tsp garam masala
• 0.5 tsp ground cumin Shop
• 0.5 tsp ground coriander Shop
• 0.25 tsp turmeric powder Shop
• 1 tbsp fresh cilantro, chopped
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 cup rice flour Shop
• 0.25 cup tapioca starch Shop
• 0.25 tsp salt
• 3-4 tbsp cold water
• 2 tbsp vegetable oil, for frying

Instructions

1. 1 Prepare the filling: In a medium skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the minced ginger and cook for another minute until fragrant.
2. 2 Add the garam masala, cumin, coriander, and turmeric to the skillet. Toast the spices for about 30 seconds until their aroma intensifies, stirring constantly to prevent burning. Then, add the cooked mashed potatoes and thawed peas to the skillet.
3. 3 Gently mash and mix the potato and pea mixture with the spices and aromatics. Cook for about 5 minutes, allowing the flavors to meld and the mixture to thicken slightly. Stir in the chopped fresh cilantro, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Remove from heat and let the filling cool completely.
4. 4 Make the rice pastry dough: In a bowl, whisk together 1 cup of rice flour, 0.25 cup of tapioca starch, and 0.25 teaspoon of salt. Gradually add 3-4 tablespoons of cold water, mixing until a cohesive, pliable dough forms. Knead briefly on a lightly floured surface until smooth, about 1-2 minutes.
5. 5 Assemble the samosas: Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a disc, then cut it in half. Take one half-disc and form it into a cone shape, pinching the edges firmly to seal. Spoon about 2 tablespoons of the cooled filling into each cone, then carefully pinch and pleat the edges to seal the samosa completely.
6. 6 Fry the samosas: Heat 2 tablespoons of vegetable oil in a skillet over medium-low heat. Carefully place the assembled samosas into the hot oil, ensuring not to overcrowd the pan. Fry for about 8-10 minutes, flipping occasionally, until they are golden brown and crispy on all sides. Drain on paper towels.

Nutrition (per serving)

Tips & Notes

• Rice pastry has no stretch. Press the seams firmly with a dab of water and patch any cracks before frying so the filling stays in.
• Keep the dough covered with a damp towel while you shape the samosas. Rice flour dough dries and cracks quickly in the air.
• Choose a garam masala labeled gluten-free. Some spice blends are packed on shared lines or contain added flour.

Common questions