This recipe is from Allison, who has been dating my son for about 31/2 years now. Allison is vegan, and a big fan of cooking and eating Indian food. She can polish off a big bag of bhel mix all by herself. This was one of the first recipes she made with/for my son, and has also made for us one Thanksgiving.
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Servings |
servings
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Ingredients
Gluten Free Dough
- 11/2 cups rice flour
- 1/2 cup chick pea flour/besan
- 1 tsp sugar
- 1 tsp Salt
- 1/4 tsp baking soda
- 8 tbsp butter or vegan butter Earth Balance is a favorite
- 1 tbsp veganaise or yogurt
- 1 tbsp flax meal mixed with 2 tbsp warm water
Samosa Filling
- 2 cups cooked fingerling potatoes easiest to cube and boil
- 1 cup frozen green peas
- 1/2 large onion
- 2 tbsp avocado or any mild cooking oil
- 3 green chilies
- 2/3 tsp Mustard seeds
- 2/3 tsp fennel seeds
- 2/3 tsp Cumin seeds
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric
- 1/2-1 tsp chili powder adjust to taste
- 1-2 tsp lemon juice
- 1/4 cup cilantro
- salt and pepper to taste
Ingredients
Gluten Free Dough
Samosa Filling
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Instructions
Gluten Free Dough
- Combine all dry ingredients in a large mixing bowl and stir together
- Cut butter into small cubes, mix with flax seed water
- Add to the dry ingredients, knead until dough forms a ball
- Roll out the dough into a sheet
- Use a pizza cutter to cut into triangles
- Bake in 375 preheated oven for about 15 minutes
Samosa Filling
- Add oil to a large pot on medium heat
- Add mustard, fennel and cumin seeds and cook until the mustard seeds start to pop
- Add in ginger garlic paste, and onions and saute until fragrant
- Add in potatoes, peas, chili powder, turmeric, chilis, salt and pepper and mix
- Cook covered for about 5-10 minutes on low heat
- Add lemon juice, cilantro and cook covered for a couple of minutes
- Add a bit of water if too dry, and mash lightly to form a homogenous mass
Samosa and Samosa Chaat Construction
- Normally I would make my own non gluten free dough, but the gluten free dough proved to be unworkable to make samosas, so I used refrigerated pie crust to make the samosas. For the gluten free version , I put samosa filling on top of the gluten free crust bites, and topped it with diced onion, tomato, chilies, cilantro, and tamarind chutney.
- For the regular samosas, I cut each crust into 4 triangles, place a few tablespoons of the samosas filling and wrap. Pinch edges
- Bake samosas in oven at 400 degrees, cook until brown, flip halfway through. Serve with chutneys
Recipe Notes
Sri's notes:
I have tasted these samosas, and they are awesome!
This recipe was accompanied by a beautiful letter by Allison, who's been dating my son for 3.5 years and loves everything Indian. She has made bisibela baath, rajma, chole and best of all, my son's favorite kootu!
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