Gluten-Free Samosa GF with Rice Pastry

Ingredients

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

• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
• Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.