Easy vegan, gluten-free samosas for a delicious meal or snack. This recipe is inspired by my travels in India. Samosas are a common street food in India and I've stuffed my creations with a spiced dahl mixture! It's the perfect warming blend of spices combined with nutrient dense lentils and wholesome vegetables. Add just 1 - 2 inches of oil to your skillet and slightly fry your samosa for a crunchy outside. Enjoy this exotic plant-based dish that's sure to satisfy your savory cravings.
Vegan I Gluten Free
Serves: 4 - 6
Time: 35 minutes
Samosa Dough
2.5 cups gluten free flour blend or (1 cup chickpea flour, 1 cup rice flour, 1/2 cup tapioca flour, 1/2 cup potato flour)
1/4 cup coconut milk
2 tbsp. water, + more as needed for consistency
1/2 tsp. salt
1 tsp. baking powder
3 tbsp. coconut oil
Dahl (RECIPE HERE!)
1 tbsp. coconut oil
4 cloves garlic, minced
1 tbsp. ginger, grated
1 chili, chopped, (optional)
1 yellow onion, diced
3 tomatoes, diced
2 tbsp. water
1 tsp. paprika
1 tsp. cumin
1 tsp. curry
1/2 tsp. dried thyme
1/2 tsp. turmeric
Salt & pepper, to taste
1 cup coconut milk
2 cups water
1 large carrot, diced
1 small potato, cubed small
1 stalk celery, diced
1 cup dry lentils, washed & drained
1+ cups coconut oil for frying
To make the Dahl - Wash and chop your vegetables. Set aside. Rinse and drain your lentils. Set aside.
Heat 1 tbsp. coconut oil over medium-high heat. Once hot, add your garlic, ginger, chili and onion. Sauté 2 - 3 minutes, until the onion is translucent.
Stir in your diced tomatoes, 2 tbsp. water, and spices. Sauté 2 - 3 minutes, until the tomatoes have softened.
Add the remaining Dahl ingredients and bring to boil. Stir occasionally. Reduce the heat to medium and simmer for 30 - 40 minutes, uncovered, until the lentils have cooked through.
Once cooked, transfer half the mixture into a blender. Mix on medium-high speed until smooth and thick. Add the blended mixture back into the sauce pan and stir to combine.
To make the samosa dough - Add all samosa dough ingredients to a mixing bowl. Use your hands to combine. Adjust consistency slowly with more water, 1 tbsp. at a time, if needed. Knead the dough until well mixed and pliable. Form into a large ball.
To prepare your samosas - Divide the ball of dough into 4 - 6 equal segments and roll into small balls. Sprinkle flour on a clean dry surface. Add 1 small ball to your prepared surface and press into a thin circle using a rolling pin or side of glass jar.
Scoop 3 -5 tbsp. of your lentil mixture into the center of your rolled out dough. In a triangular shape, fold the sides toward the center making a cone shape, and then close the top by folding and pinching closed.
Continue the process, working carefully, until all of your samosas are prepared.
To cook your samosas - Add 1- 3 inches of coconut oil to a frying pan. Note: You at least want the whole bottom filled with oil.
Heat over medium until starting to bubble. Note: you can test if its ready if drops of water sizzle.
Add 1 - 2 prepared samosas at a time to the hot oil. Cook 2 - 4 minutes per side, then flip and continue to cook until golden brown.
Remove the samosa from the oil with a slotted spoon and place on a plate lined with paper towel (to absorb excess oil).
Work in batches as needed until all your samosas have been fried.
Note: if the oil gets too hot turn down the heat or lift the pan from the flame for a moment.
Enjoy warm!
Store leftovers 1 - 2 days in the fridge. Reheat in the toaster or a few minutes in a hot skillet.
Have leftover dahl? Check out THIS recipe to enjoy it with fresh toppings and homemade gluten-free chapati!
