I'm super excited about this! I have been wanting to try making these for a while now but got sidetracked by other "projects" until today. It's probably because I went to dinner at India House with a bunch of friends on Friday and was reminded how much I like Indian food and should try making more of that at home. These taste a little different from regular samosas but that is the case with trying to make anything that traditionally contains wheat. But they are really really good and easy to make. I was too excited to get to the end that I didn't take pictures of the process. I will update this post with more pictures when I make these next time. For now, here's a picture of the finished products.
Look good, don't they? If you feel like giving these a try, here's how.
INGREDIENTS:
3 medium yukon potatos
1 small onion, diced
3/4 cup peas
Madras curry powder
Cumin seeds
Salt
1 cup brown rice flour
1/2 cup sorghum/millet flour
1/2 cup tapioca starch
1/4 cup potato starch
1/2 tsp salt
1 tsp xanthan gum
1 tsp baking powder
2 tsp extra virgin olive oil
1 cup milk (or an alternative dairy-free milk that is of similar consistency)
METHOD:
For the filling:
Peel and cut the potatoes into small pieces. Cook in salted water until just tender. Add the frozen peas during the last minute to soften. Meanwhile, cook the onion in some olive oil until tender. Drain the cooked potatoes and peas into a large bowl. Break the potatoes into small pieces using a pastry cutter or a fork. Add the cooked onion and the spices. The amount of spices depend on your taste. Set aside.
For the dough:
In a large bowl, mix the dry ingredients together. Whisk until they are well-mixed. Add the wet ingredients and mix well using a spoon. Yes, it is that easy. The dough should be sticky and is not quite kneadable but that is okay. This dough should also work for other cooked fillings too.
To make the samosas:
I first made them in the traditional triangular shape and then I tried making them in the half "circle" shape so I'm going to post how to make them both ways and you can take your pick.
I first made them in the traditional triangular shape and then I tried making them in the half "circle" shape so I'm going to post how to make them both ways and you can take your pick.
Spoon some dough, about the size of an apricot, onto a piece of plastic wrap, cover with another piece of plastic wrap. Roll the dough until you get something about less than 1/8 of an inch in thickness and is somewhat round. Pack some of the filling and place it closer to one side of the rolled dough. Use the bottom plastic wrap to fold the other half of the dough over, fold the side over and smooth out. If you feel like doing a bit extra work, use a fork to make pattern along the side. Repeat until you are out of the filling or dough. The recipe should make about 15 large somosas or 18-20 regular sized ones.
To make "triangles": spoon about the same amount of dough and roll into an oval shape with one side being more straight. Spoon the packed filling in the middle (it would be easier to shape the filling in the shape you want for the samosas but it's not necessary), use the bottom piece of plastic to fold the less straight edge over, then fold the straight edge over the other. Finally, fold the bottom up a little bit to close the pastry.
To make "triangles": spoon about the same amount of dough and roll into an oval shape with one side being more straight. Spoon the packed filling in the middle (it would be easier to shape the filling in the shape you want for the samosas but it's not necessary), use the bottom piece of plastic to fold the less straight edge over, then fold the straight edge over the other. Finally, fold the bottom up a little bit to close the pastry.
Heat about half an inch of canola oil in a cast iron skillet until it is hot enough to fry, about 325F. Cook the samosas until they are golden brown. Turn them once. Don't worry if they brown too quickly since the filling is already cooked. Serve with mint cilantro chutney or tamarind chutney. Bon appetit!
