Gluten-free spicy vegetable samosa
A deliciously spicy vegetable samosa that is gluten-free, dairy free and suitable for vegans. The recipe itself is not difficult but the samosa dough is quite fragile, which makes the filling and folding a little bit on the fiddly side. It's worth persevering, though, as they taste divine!
- For the dough
- 260g Magical gluten-free plain flour blend
- 30g rapeseed oil
- 1 tsp salt
- 140ml water
- For the filling
- 2 medium potatoes, diced
- 2 carrots, diced
- 1 onion, diced
- 80g frozen petit pois
- 1 tbsp minced garlic and ginger paste
- 1 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- ¼ tsp turmeric
- ¼ tsp hot chilli powder
- 1 tsp chilli paste
- ¼ tsp tamarind paste
- ½ tsp salt
- 1 dsp nigella seeds
- Step 1 Make the dough: weigh the flour and salt into a bowl, add the oil and stir through until fully incorporated. Add the water and mix together until you have a cohesive (smooth but not sticky) ball of dough. Cover and set aside while you make the filling.
- Step 2 Make the filling: peel and dice the carrots and potatoes into small pieces. Cook in lightly salted water until tender. Drain and set aside to cool. (If you prefer a slightly smoother texture to your samosas, you can mash the cooked carrots and potato at this stage…a smoother filling will also be easier to control when filling and folding.)
- Step 3 Add 1 tbsp oil, the onion and garlic/ginger paste to a pan and lightly fry until soft. Add the chilli paste and all the spices/seasoning, stir through and cook for two minutes. Turn off the heat, stir through the frozen peas and cooked carrots and potato and leave to cool.
- Step 4 Fold the samosas: if you have never made samosas before, then we recommend you do a quick ‘how to fold a samosa’ search online for tutorials – there are plenty out there. Decide on your preferred method of filling (we opted for making a cone shape from a half moon of rolled dough.)
- Step 5 Pull off a golf ball sized piece of dough and gently flatten it between two sheets of cling film with the palm of your hand.
- Step 6 Carefully roll the dough out as thin as you dare get it (the thinner it is, the harder it is to work with but the better the samosa). Fill and fold your samosa using your chosen method (make sure the filling has cooled first) and carefully set aside for frying. We found a better seal was achieved using an edible ‘glue’ (a paste made from tapioca starch and water) rather than just water.
- Step 7 Repeat the fill and fold step until you have run out of dough/filling.
- Step 8 Cook your samosas: fill a pan with oil to a depth of around 8cm and heat to approximately 180c (if you don’t have a food thermometer, drop a piece of dough into the hot oil and if it sizzles, bubbles vigorously and floats to the top, the oil is hot enough).
- Step 9 Fry the samosas in batches (don’t overcrowd the pan) until golden brown – this will take around 5-8mins, depending on the size. Carefully remove with a slotted spoon and place on kitchen paper to drain the excess fat.
- Step 10 As soon as they’re cool enough to eat, get stuck in! xx Millie, Marcus and Me xx