Samosas

Samosas are savory, fried pastries from South Asia, suitable as appetizers or a main meal. Try this mouth-watering veggie version, and once you get the hang of it you can customize the filling with whatever ingredients you want!

This recipe is provided courtesy of our friends at the Gluten-Free Palate. 

Ingredients

Filling

• 1½ pounds medium potatoes, peeled and cut into ½-inch chunks
• 1 Tbsp olive oil
• 2 tsp butter
• ¼ tsp cumin
• ½ tsp fennel seeds
• 1 Tbsp curry powder
• ½ tsp cayenne powder
• ¼ tsp ground turmeric
• 1 tsp garam masala
• 1 tsp ginger paste
• 1 onion finely chopped
• 2 cloves garlic, finely minced
• 4 oz thawed peas
• 1 carrot, shredded
• 1 tsp salt
• 1 tsp pepper
• 1 Tbsp lemon juice
• ¼ cup water
• 2 Tbsp chopped cilantro
• Oil for frying

Pastry

• 3 cups gluten-free plain flour (ie, doesn’t include xanthan gum, baking powder, yeast, etc.)
• 2 tsp xanthan gum
• 1 tsp baking powder
• 1 tsp salt
• 1 egg
• 4 Tbsp olive oil
• 1-1 ½ cups warm water

Dipping Sauce

• 1 tsp oil
• 1 clove garlic, finely minced
• 1 Tbsp concentrated tamarind paste
• ¼ cup hot water
• ½ tsp salt
• ½ tsp cayenne powder
• 1 Tbsp brown sugar
• ½ tsp ground cumin

Instructions

Filling

1. Boil the potatoes until just tender, about 15 minutes. Drain and set aside.
2. Heat a large wok over medium to low heat. Add olive oil and butter.
3. Add cumin, fennel seeds, curry powder, cayenne powder, ground turmeric, masala, and ginger paste. Saute until fragrant.
4. Add garlic, and saute again for a few minutes.
5. Add onion until translucent and fragrant.
6. Add thawed peas and shredded carrot. Cook until tender.
7. Add boiled potatoes to the wok. Add salt, pepper, lemon juice, and water. You may add salt and pepper according to your liking.
8. Add the coriander and cook for a few minutes
9. When all the filling is cooked, remove it from the heat and allow it to cool.

Pastry

1. In a large bowl, mix gluten-free plain flour, xanthan gum, baking powder, and salt.
2. Add egg and olive oil. Mix them until become the dough becomes crumbly.
3. Add warm water little by little. Then knead until it becomes smooth. Knead lightly to bring it together as a ball. Remember, there’s no gluten, so not much kneading is required.
4. Cover with plastic wrap and rest for 30 minutes.

Assemble the Samosas

1. Divide the dough into 8 parts on a floured flat surface. Roll one part of the dough out to a 6 inches round. Cut in half, diagonally.
2. Working with one of the two cut pieces, lightly wet the straight edge you just cut.
3. Fold 1 edge to the other over your finger, so it becomes a cone, and pinch them to seal.
4. Hold it on your hand and fill it with 1 spoonful of samosa filling.
5. Close them by folding the round side and pinching to seal.
6. Repeat the process with the rest of the dough.

Dipping Sauce

1. Heat oil in the saucepan. Add garlic and saute.
2. Add tamarind paste, hot water, salt, chili powder, brown sugar, and ground cumin. Cook until thickened.

Cook the Samosas

1. Fry a few at a time, turning every few minutes, until crispy and golden, about 8-10 minutes.
2. Use a slotted spoon to transfer fried samosas to a platter lined with paper towels.
3. Serve hot with dipping sauce.