Samosa or Indian Samosa

Samosas are familiar treats in Indian cuisine, often served during festivals like Diwali , the festival of lights . They are also prepared in Reunion. Traditionally stuffed with vegetables or spicy meat and wrapped in a crispy pastry, this gluten-free version uses rice papers to retain the crunch while being suitable for those on specific diets. Perfect for serving as an aperitif or festive snack, these gluten-free samosas combine rich, spicy flavors with a light, crisp texture.

Preparation time 30 mins

Cooking time 10 mins

Total 40 mins

Difficulty: intermediary

Servings: 3

Ingredients

2 medium potatoes, peeled and cut into small cubes
1 onion, finely chopped
100 g frozen peas
1 carrot, cut into small cubes
2 cloves of garlic, minced
1 tsp grated fresh ginger
1 tsp ground cumin
1 tsp cumin seeds
1 tsp garam masala
1/2 tsp turmeric
1 green pepper (optional)
Salt and pepper to taste
2 Tbsp of vegetable oil
10 rice papers (medium size)
A bowl of warm water to soak the rice leaves

Preparation

1
Preparation of the stuffing: Heat the oil in a frying pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the onion, garlic, ginger and green chilli (if using), and fry until the onion is translucent. Add the diced potatoes, carrots and peas. Add the ground cumin, turmeric, garam masala, salt and pepper. Cook over medium heat for about 10 to 15 minutes, stirring regularly, until the vegetables are tender. Remove from heat and let cool slightly.
2
Preparing the rice papers: Dip a rice paper in a bowl of lukewarm water for about 10 to 15 seconds, until it becomes soft. Place it on a clean, smooth surface.
3
Shaping the samosas: Fold the rice paper into a wallet to form a rectangle. Place a small spoonful of stuffing on the left, about 3 cm from the edge. Fold starting from the left in the shape of a triangle around the stuffing, continue to fold in a triangle, enclosing the stuffing well inside. Repeat the operation with the other rice papers and the stuffing.
4
Cooking: Heat a little oil in a frying pan over medium heat and fry the samosas for a few minutes on each side, until they are golden and crispy. You can also brush them with oil and bake them in the oven at 180°C (350°F) for around 15 minutes, turning them halfway through cooking, or use your airfryer or the Ninja Foodi for around ten minutes.
5
Serving: Serve the samosas hot with mint sauce or tamarind chutney for a sweet-tart twist.

Note

I admit that I have a weakness for Reunionese samosas: You can vary the stuffing by using ground meat (beef, pork, chicken), ground fish, cheese, adding kaffir lime, ginger and/or other vegetables of your choice.

Keywords: gluten -free samoussa recipe, gluten -free samosa recipe