Samosa [0000832]

Ingredients:

For the Samosa Filling:

2 large potatoes, boiled and diced
1 cup green peas, cooked
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon chili powder (adjust to your spice preference)
Salt, to taste
2 tablespoons vegetable oil
For the Gluten-Free Samosa Dough:

1 1/2 cups gluten-free all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable oil
Water, as needed

Instructions:

Making the Samosa Filling:

Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the cumin seeds and allow them to sizzle for a few seconds.

Add the diced boiled potatoes and cook for 2-3 minutes, stirring occasionally until they start to turn golden brown.

Add the cooked green peas and stir for another 2 minutes.

Add ground coriander, ground turmeric, ground cumin, chili powder, and salt to the pan. Mix well to coat the vegetables evenly with the spices.

Cook the filling for an additional 5-7 minutes, stirring occasionally, until the potatoes are fully coated with the spices and the mixture is fragrant. Remove it from heat and let it cool.

Making the Gluten-Free Samosa Dough:

In a mixing bowl, combine the gluten-free all-purpose flour and salt. Mix well.

Add 2 tablespoons of vegetable oil to the flour mixture and rub it in with your fingers until the mixture resembles breadcrumbs.

Gradually add water, a little at a time, and knead the mixture until you have a smooth and pliable dough. The dough should not be too sticky or too dry.

Assembling and Frying the Samosas:

Divide the dough into small equal-sized balls, about the size of a walnut.

Roll each dough ball into a thin oval or circle, about 6 inches in diameter.

Cut the rolled dough in half to create two semi-circles.

Take one semi-circle and fold it in half to form a cone shape. Seal the edges with a little water to create a pocket.

Fill the pocket with the cooled samosa filling.

Seal the open edge of the pocket by folding it over and pinching it closed, creating a triangular shape. Repeat this process for all the samosas.

Heat vegetable oil in a deep pan or fryer to 350°F (175°C).

Carefully slide the prepared samosas into the hot oil and fry until they are golden brown and crispy, turning occasionally for even frying. This should take about 5-7 minutes.

Remove the fried samosas with a slotted spoon and drain them on paper towels to remove excess oil.

Serve your delicious gluten-free Indian Samosas with chutney or tamarind sauce. Enjoy your gluten-free snack or appetizer!

These gluten-free Indian Samosas are a flavorful and crunchy treat that can be enjoyed by those with gluten sensitivities or dietary restrictions.