Jump to Recipe || Print Recipe
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.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Gluten Free Samosa
- 1 1/2 cups buckwheat flour
- 1/2 cup barnyard millet flour
- 1/2 teaspoon cumin powder
- rock salt to taste
- 4 tablespoon oil
- 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
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.
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.
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.
Adjust spices as per your taste preferences.
You may add onions and green peas too in the stuffing.
Roll the dough gently using enough dry flour or you may roll it in between parchment paper too.
This is my post on the theme “Bookmarked Recipes”. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#86