A simple recipe for gluten free samosas, they are vegan and use a traditional Aloo Matar (potato & pea) filling.
Gluten free samosas
- Mixing bowl
- Stand Mixer (optional)
- Stirring utensil
- Saucepan for frying and to boil potatoes
- Measuring Utensils: a cup, 1/4 cup, 1/2 cup, tbsp, tsp
- Plastic Wrap
- 1 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup tapioca starch
- 1/4 cup potato starch
- 2 tsp xanthan gum
- 2 tsp Baking powder
- 2 tsp salt
- 1 tbsp sesame seeds
- 1 tbsp lightly crushed coriander seeds
- 1 tbsp cumin seeds
- 1 cup soy milk (can use other alternative milks)
- 2 tsp olive oil
- 4 medium potatoes
- 1/2 cup peas
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 2 tbsp crushed coriander seeds
- 2 tsp kashmiri chilli powder
- 2 tsp chopped fresh ginger
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp amchur (Dried mango powder)
- 1 fresh mild green chili
- 1 tsp salt
- 1 tbsp vegetable oil
Make the samosa dough
- Mix all dry ingredients together, add your seeds and then add oil and milk.
- Mix until a smooth ball forms using either a stand mixer or a spoon. Wrap in plastic wrap and set aside while making the filling.
Make the samosa filling
- Boil potatoes until you can easily put a fork through. Peel the skin off the potatoes, mash and set aside.
- Heat 1 tbsp of oil in your pan over medium heat and add the cumin seeds, crushed coriander seeds and fennel seeds. Let them sizzle for 10 seconds and then add the fresh chilli and finely chopped ginger. Let sizzle until fragrant.
- Add your mashed potatoes and peas, along with the remaining spices and stir to combine evenly. Remove from heat.
Wrap and fry samosas
- Cut your dough ball into 8 equal parts. You can use your kitchen scales to make sure each ball is equal.
- Roll out each ball in between two pieces of plastic wrap (using this method will make sure the dough doesn't stick and tear), they should look like a long oval.
- Place a large spoonful of filling into the centre.
- Then using the plastic wrap, fold the two sides over on top of each other.
- Then fold the bottom up and seal with a fork, try not to poke holes in your dough.
- Heat about 2 inches of vegetable oil in your pan or wok over medium heat (you don't want your oil to be cooked on high heat as your samosa will brown too quickly and the inside won't be cooked). To test if your oil is ready add a tiny bit of the samosa dough to your oil, if it is ready it should bubble and rise the top.
- Place your samosa carefully into the oil and cooking for about 4 minutes on each side or until golden brown.
- After your samosa is finished frying remove from the oil and place on a piece of paper towel to absorb any excess oil.
- Serve your samosa mint yoghurt or your favourite chutney's.