Guest Post by Allison Dale: Samosa and Gluten Free Samosa Chaat
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.
Servings Prep Time
10servings 30mins
Cook Time
30mins
Servings Prep Time
10servings 30mins
Cook Time
30mins
Ingredients
Gluten Free Dough
  • 11/2cups rice flour
  • 1/2cup chick pea flour/besan
  • 1tsp sugar
  • 1tsp Salt
  • 1/4tsp baking soda
  • 8tbsp butter or vegan butterEarth Balance is a favorite
  • 1tbsp veganaise or yogurt
  • 1tbsp flax meal mixed with 2 tbsp warm water
Samosa Filling
  • 2cups cooked fingerling potatoeseasiest to cube and boil
  • 1cup frozen green peas
  • 1/2large onion
  • 2tbsp avocado or any mild cooking oil
  • 3green chilies
  • 2/3tsp Mustard seeds
  • 2/3tsp fennel seeds
  • 2/3tsp Cumin seeds
  • 1tbsp ginger-garlic paste
  • 1/2tsp turmeric
  • 1/2-1tsp chili powderadjust to taste
  • 1-2tsp lemon juice
  • 1/4cup cilantro
  • saltand pepper to taste
Instructions
Gluten Free Dough
  1. Combine all dry ingredients in a large mixing bowl and stir together
  2. Cut butter into small cubes, mix with flax seed water
  3. Add to the dry ingredients, knead until dough forms a ball
  4. Roll out the dough into a sheet
  5. Use a pizza cutter to cut into triangles
  6. Bake in 375 preheated oven for about 15 minutes
Samosa Filling
  1. Add oil to a large pot on medium heat
  2. Add mustard, fennel and cumin seeds and cook until the mustard seeds start to pop
  3. Add in ginger garlic paste, and onions and saute until fragrant
  4. Add in potatoes, peas, chili powder, turmeric, chilis, salt and pepper and mix
  6. Cook covered for about 5-10 minutes on low heat
  7. Add lemon juice, cilantro and cook covered for a couple of minutes
  8. Add a bit of water if too dry, and mash lightly to form a homogenous mass
Samosa and Samosa Chaat Construction
  1. 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.
  2. For the regular samosas, I cut each crust into 4 triangles, place a few tablespoons of the samosas filling and wrap. Pinch edges
  3. 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!

Allison’s birthday note to me