Gluten Free and Vegan Baked Samosas ♥

Hey guys!

Today I woke up and was randomly craving samosas… brown girl probs, am I right? So yeah, the only logical thing to do was to make some! I was feeling experimental so I tried things a little differently and made them vegan and gluten free. They turned out perfectly crispy and each one came out to be only 61 calories, which is crazy compared to a normal samosa which is usually about 200 calories. So if you’re trying to cut calories, have celiac disease or you’re just on one of those gluten-free hipster diets this is a great recipe for you to try. Here’s what you’re going to need:

Ingredients:

• 2 teaspoons of canola oil for filling
• 2 teaspoons cumin seeds
• 1 cup diced onions
• 1.5 teaspoons salt
• 1 cup diced potatoes
• 2/3 cup diced carrots
• ½ cup peas or frozen peas and carrots mixture
• 1 teaspoon chilli powder
• ¼ teaspoon turmeric
• ¼ cup of water for samosa filling
• 2 tablespoons chopped coriander
• Rice paper wrappers
• water to moisten your rice papers
• 2 teaspoons of canola oil for brushing on samosas

This recipe is super easy to make! First you want to start off by heating a non stick pan with about 2 teaspoons of oil. Make sure to use a good non stick pan because were not using that much oil and when were sautéing everything the last thing we want is for the ingredients to stick to the pan.

When the oil is heated add the cumin seeds and let them go for about a minute. You’ll instantly start smelling the rich aroma of Indian food.

Next add the diced onions with a pinch of salt and sweat them. Adding salt right now will draw the moisture out of the onions and speed up the cooking process. If you like you can even cook the onions a little longer and brown or even caramelize them so they’re nice and sweet.  

Add your potatoes and just let them go for about two minutes.

Add your diced carrots and fresh or frozen peas after and combine everything. I didn’t have peas so I just added some of the frozen peas and carrots blend I had in the freezer. At this point you also want to add your chili powder, turmeric and water. Mix everything, taste for salt and put a lid on it for about two minutes or till the water is gone. The vegetables should have steamed up and all the flavours should be well incorporated with each other. You can add more water if you think the mixture needs to cook more but the final consistency should be dry and the vegetables should be al dente.

Take the pan off the heat and stir in your chopped coriander and that’s it, your super easy vegan samosa filling is done!

Before we get our hands dirty, line a baking tray with parchment paper and preheat your oven to about 350°F.

Get a plate and set it beside your work station. Fill the plate with water and moisten a rice paper wrapper by dipping the rice paper in the water for about 5 seconds on each side. After soaking your rice paper in water, lay wrapper onto your clean work surface and were ready to make samosas!

Imagine that your rice paper is cut into 6 equal slices… if that makes any sense. Take a heaping spoon of your filling and place it on one on the slices. Maybe this illustration will help:

Then you want to fold over the bottom half of your wrapper over the top half and imagine there’s three sections now. Fold over the section with the samosa mixture on top of the middle section and then take the remaining section and fold it on top of that. You should end up with a triangle shaped wrapper with filling inside. Take the open part and just fold it over and seal the deal, because the rice paper should be nicely softened by this point it’ll just stick.

Repeat until you’re done your mixture. For me I was able to make about 11 samosas with a really decent amount of mixture inside each one.

Lastly you want to take about two to three teaspoons of oil and brush it evenly on all your samosas and place it on the parchment paper to bake in the oven.

Bake the samosas for ten minutes, flip them and cook for another 10 minutes. Then you want to turn up your heat to broil and let them go for two minutes and then flip one last time and broil the other side for two minutes. When they’re done you’ll notice that your samosas may look a little oily because rice paper doesn’t absorb oil that well. This is actually a great thing because now that the samosas are done crisping up you can take some paper towel and dab off the excess oil.

And there you go, delicious oven baked gluten free vegan samosas! Hope you try this recipe out next time you have a spontaneous samosa craving.

Stay Fabulous,

Naheeda ♥

P.S. For anyone that cares, I calculated the nutritional facts of these samosas when I was adding it to the MyFitnessPal App and here they are: