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Gluten-free Falaari Samosa is a crispy and delicious spicy potato stuffed samosa made with gluten-free buckwheat flour.
The gluten-free samosa is super delicious and I bet you won’t miss the taste of a real authentic samosa if you try these. So it was the last day of our Navratri fasting and I was discussing with my husband that how there are numerous Falaari recipes on the internet to try.
There are Falaari dhokla, idli, dosa, pancakes and what not. As we were talking he told me that one day some blogger would post a Falaari samosa and then it will be a new thing to try too.
That’s when I thought why not I should try making a falaari samosa and I told him my plan. The same day I attempted and to my surprise, it was a huge hit. Even my girls loved the samosa with mint chutney.
As I made for fasting so I did not add any onions and or green peas etc but if you are making these just for the sake of gluten fry then go ahead and use your choice of fillings.
Make sure o roll the dough very gently and carefully as this gluten-free flours are a little tough to work with. There might be some cracks here and there but just cover them with some more sough and you are good to fry the samosas.
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Gluten Free Samosa
Ingredients
For dough
- 1 1/2 cups buckwheat flour
- 1/2 cup barnyard millet flour
- 1/2 teaspoon cumin powder
- rock salt to taste
- 4 tablespoon oil
For filling
- 4-5 medium potatoes, boiled and mashed
- 1 green chilli, chopped
- 1 teaspoon coriander powder
- 1 teaspoon whole coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ginger, grated
- 1 teaspoon amchoor powder
- 1/2 teaspoon red chilli powder
- 1 teaspoon garam masala
- 1/4 cup coriander leaves, chopped
- 1 tablespoon oil
Instructions
- In a mixing bowl add both flours, salt, cumin powder and oil. Mix well and knead a smooth dough using as little water as required.
- Cover and let the dough rest for five minutes.
Make filling
- Heat oil in a pan and add cumin seeds, coriander seeds, and ginger. Saute for a minute.
- Add coriander powder,red chilipowder garam masala, amchoor powder and salt.
- Stir and add potatoes and mix well until all the spices combined with potatoes.
- Add chopped coriander leaves and set aside.
Make samosa
- Divide the dough in 8 equal parts and roll into round balls.
- Roll out one ball o dough into a circle using dry flour and divide it into two halves.
- Take one half of the circle and fold one semi-circle in the shape of a triangle, sealing along the fold.
- Place a tablespoonful of stuffing in the cone and seal the outer edges by applying some water. Repeat the same procedure with rest of balls.
- Heat enough oil on low to medium heat in a wide pan or wok. Add 2-3 samosas into the oil slowly and deep fry them till golden from both sides.
- Drain on paper towel and serve hot with mint chutney.
Notes
This is my post on the theme “Bookmarked Recipes”. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#86
Please do let me know how this recipe turned out in the comments below. Don’t forget that you can also find me on Facebook, Twitter, Instagram, Pinterest and Google Plus.
Best Regards,
Sapana Behl
That’s a real good one ! If you use a airfryer they become oil free too ! Lol !
Seriously it’s a wonderful idea trying these samosas.
samosa looks so crispy and tempting .. Gluten free samosa is very interesting. Your husband has given you a great idea isn’ it..So perfectly shaped , I know it must have been difficult to shape them with no gluten, but you really did a very good job !!
Wow Sapana, your falaari samosa look great. I would never have thought samosa can be made with buckwheat or millet flours. Even the filling without peas looks great.
Wonderful adaptation to make it Falaari. I was thinking you might use some potato or tapioca starch in the flour for easy binding.
Buckwheat somasa is a cool idea and now you are the trendsetter for these samosa 🙂 Samosa has turned out so good despite making it with gluten free flour
It does feel good when the man in the house gives ideas that are blog worthy, and what an idea he has given you! I don’t think the flour of the cover matters, it’s the taste and definitely it would have been amazing…
Wow I love samosas in any flour..:)..very neat idea..
Great share sapana.. /During these navratri days you have got some yummy dishes for the blog too.. Gluten free samosa is interesting..
Samosas look so nice…one cannot make out at first glance that they are made of buckwheat flour… and kudos to you rolling a buckwheat flour is not easy….
Very interesting samosa Sapana that too gluten free who will say no to this beauties.
Very interesting and healthy millet based samosas.
Samosas looks so crisp and tempting. Good one
Wow… these falari samosas are looking too good. Perfectly done
That is a great healthy version of samosas. They look so good. I might even bake them to make it guilt free.
hi
Samosas look nice and crispy
great glutenfree version
what a nutritious samosa and great gf crust
Hi. Lovely recipe!
Is it possible to bake the samosa in an oven instead of deep frying it?
Yes Rupa, it is definitely possible. I guess in a 200 C preheated oven samosa should be done in 25 to 30 minutes.