Eating gluten free can be a challenge but fortunately there are many gluten free recipes around these days. Take these gluten free vegan samosas in rice paper. You can enjoy all the texture and flavour of potato and pea samosas without the gluten or meat. This homemade Indian samosa recipe with gluten free samosa wrappers is so easy to make, too!
A rice paper samosa is every bit as delicious as a pastry-wrapped one. The potatoes, peas and onion inside are flavoured with garam masala and curry powder. The result is a tasty snack offering classic Indian flavours.
Ingredients for Gluten Free Vegan Samosas
You will need potatoes, peas, onion, butter (or a vegan butter alternative), salt, pepper, garam masala, curry powder, and rice paper to make potato and pea samosas.
Using gluten free samosa wrappers means everyone can enjoy this homemade Indian samosa regardless of whether or not they can have gluten. There are gluten free samosa wrappers recipes but making a rice paper samosa is quicker and simpler.
How to Make Samosas in Rice Paper
Anyone can make simple gluten free vegan samosas. Boil the potatoes and sauté the onion before adding the spices. Add the peas. Drain the potatoes and then mash them. Combine the potatoes with the pea mixture and then add more spices.
Now you are going to need to open the package of rice papers. They will be hard and dry so you need to fill a dish with some cool or warm water for dipping them in. This is how they get soft.
So dip some rice paper in water then cut the rice paper wrapper in half and add some filling before rolling it up. Repeat with the rest of the rice paper and the potato and pea samosa filling until it’s all used. Make sure the homemade Indian samosa rolls aren’t touching one another – rice paper can be delicate and tear if it sticks to something!
Now you can fry the gluten free vegan samosas in oil. Finally sprinkle some pepper, garam masala and curry powder over each homemade Indian samosa before serving.
The Appeal of Garam Masala
This ingredient is popular when making samosas in rice paper but it might be new to you. Garam masala is a warm spice blend. Brands vary but typical ingredients include cloves, peppercorns and cinnamon. Unlike curry powder, garam masala doesn’t include turmeric.
Potato and Pea Samosa FAQs
These gluten free vegan samosas are best enjoyed while they’re hot and crispy. But they will keep for several days. It’s best to store them in an airtight container in the refrigerator. You can also freeze them but, if you want to do this, under cook them a little so you can finish them off in the fryer after thawing again.
Samosas are like little pies or wontons. You can fill them however you wish. A potato and pea samosa is typical in Indian cuisine but you can definitely tweak the ingredients. Something similar such as beans would work or you could use another green vegetable.
What about a cauliflower, potato and pea samosa? Since rice paper is a neutral-tasting ingredient you could even experiment with dessert samosas such as banana and chocolate if you want to try a real fusion samosa!
A rice paper samosa boasts a very similar flavour to the conventional kind but without the gluten. But what is rice paper and where can you buy it? If your local grocery store has an international food aisle, check this first. If not, your local Chinese or Vietnamese market should carry them. Failing all else you can buy them on Amazon.
Edible rice paper is often used for making summer rolls or friend spring rolls as well as for samosas in rice paper. They’re made of white rice flour, tapioca flour, water, and salt. The tapioca flour is what makes them so smooth and glutinous. To use rice paper, you need to dip each piece in cool or warm water until soft and then use them to enclose your filling.
Gluten Free Vegan Samosas in Rice Paper Recipe
Gluten Free Vegan Samosas in Rice Paper
- 5 potatoes medium size, golden or Yukon
- 1 Cup peas frozen
- 1 onion medium
- 3 Tablespoons butter vegan, or unsalted regular if you don't want vegan
- 1 Teaspoon salt
- 1 Teaspoon garam masala
- 1 Teaspoon curry powder
- 1/2 Teaspoon black pepper
- 2 Tablespoons vegetable oil or more if needed to sauté the onion
- 20 rice papers
- Peel and cut the potatoes into 1 to 2" chunks. Put potatoes in a pot of boiling water and cook until tender.
- While the potatoes are boiling, mince the onion and sauté in a pan with a little oil until soft and have some colour. When the onions are almost done, add ½ teaspoon garam masala, ½ teaspoon salt, ½ teaspoon curry powder, and ½ teaspoon black pepper. Continue to cook for a few minutes, then add in the frozen peas and cook until peas are hot. Remove from heat, set aside.
- Remove your potatoes from the boiling water when they have become tender, put them into a mixing bowl with the butter and mash them using a potato masher or fork. They don't need to be smooth, it's better if they are still a bit chunky.
- Add the pea mixture to the potatoes and mix to combine. Add in the remaining spices, I like to do this a 1/4 teaspoon at a time to prevent over seasoning. Since all the ingredients are cooked you can taste as you go!
- When you are done making the filing, it's time to set up a workstation. First you will need a clean work surface with a cutting board, then a shallow plate or baking sheet that can fit the size of your rice paper.
- Pour some water into the baking sheet, enough to coat the bottom. I also recommend having a second baking sheet lined with parchment paper.
- Take a sheet of your rice paper and dip it into the water, flip it over and let it sit for just a second or two then pull it out and put it onto your cutting board. Give it a few seconds then when the sheet has softened, cut the sheet of rice paper in half with a sharp knife. Put about 1.5 to 2 Tablespoons of the filling onto the very bottom middle of the sheet. Then like you would fold a flag, fold one of the bottom corners up over the top of the filling and attach it to the opposite side to create a triangle with the filling inside, then flip the triangle up once, and then flip it over once. Fold any leftover edges over and make sure there are no gaps or breaks anywhere. You want to make sure the filling is fully sealed, set your folded samosa on your parchment lined baking sheet and continue this process until you have used all of your filling.
- In a small bowl mix together a teaspoon of salt with a dash of pepper, curry powder, and garam masala, you will be using this to lightly sprinkle on your samosas after they have been fried.
- Pour about a quarter to a half of an inch of oil in the bottom of a skillet, carefully heat the oil to 350 degrees F on your stove. Working in small batches, fry two to three samosas at a time frying for a few minutes on each side then set the samosas on to a rack to drip excess oil off. Immediately sprinkle with a bit of the seasoned salt you made in step 8.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Gluten free vegan samosas offer so much flavour in every bite. This homemade Indian samosa recipe wraps the samosas in rice paper to keep them free from gluten.