I have been really hooked on Indian food lately, and one of the first vegetarian Indian dishes I ever tasted was samosas. I have yet to make a really good dipping sauce specifically for this recipe, but so far eating these with tomato puree/natural ketchup or tofu cashew “mayonnaise” is satisfying enough. Traditionally samosas are deep fried, but I opted towards the healthier version of baking them. How the samosas look when wrapping them is really not all that important as long as they hold together (just writing that to justify my horrible samosa-wrapping skills). I think one of my issues whilst doing this was continually over-stuffing the samosas, making them hard to close without tearing up the dough. Still this is hands-down the easiest gluten-free dough I have worked with, and I was rather surprised at how well it stayed together.
Ingredients, for the dough, makes 8 large samosas:
- 1 cup brown rice flour
- 1 cup buckwheat
- 1/2 cup potato flour/starch
- 1 tsp salt
- 2 tsp gluten-free egg replacer, optional
- 1 tbsp vegetable oil
- 1 cup water
For the filling:
- 4 medium sized sweet potatoes (or whatever kind of potatoes you prefer)
- 1 large yellow onion
- 200g green peas (frozen or fresh)
- Garam masala
- Curry madas
- Ground ginger
- Garlic powder
- Cayenne pepper/red pepper flakes
- Start by combining all dry ingredients for the dough into a bowl and mix thoroughly. I used egg replacer for this, but this is not a necessity. Add in 1 tbsp of oil and 1 cup of water and mix this until you have a smooth dough. You might need to add more buckwheat flour or water, all depending on what brand you use and how much water it absorbs, but you should be able to form the dough into a ball with your hands without it being too sticky. This might take a lot of kneading, so before adding in additional flour or water make sure you have kneaded for at least 5 min. Wrap the dough in plastic wrap and allow this to sit in room temperature for the time it takes to make the filling (approx. 20 min)
- Chop up the potatoes into small chucks and steam until thoroughly cooked through, and when they are done roughly mash them together in a bowl. In a non-stick pan cook the onion until lightly brown before adding the (frozen) peas and all the spices, and cook for 1-2 minutes. A lot of indian spices needs to be heated before eaten and therefore is only to be used as a cooking ingredients, which is why you need to add in the spices then.
- Remember to taste when adding spices, so you get it just as spicy as you can handle it.
- When you are done with the seasoning add the peas and onion with the mashed potatoes, and you have your samosa filling.
- Now take the dough and roll it into a long loaf before slicing it into 4 equally sized pieces. Take each of theses parts and slice each one into 2 pieces. You can make the samosas smaller or bigger depending on preferences, but I found that it was easiest to wrap when they were this size. On a cutting board press the dough with your palm until it is as thin as possible without ripping. I used a sharp knife and carefully sliced underneath the dough to make sure it was not stuck to the board before proceeding.
- Now add a heaped tablespoon of the filling into the middle of the dough, fold the dough over and close the edges. Repeat on each piece.
- Place the samosas on a baking sheet, spray some non-stick spray on top and cook in the middle of a preheated oven at 220 degrees Celsius/428 degrees Fahrenheit for 15-30 minutes, or until golden on top.
Serve this with natural ketchup, a side salad and additional samosa filling on the side. Hope this recipe was helpful, and let me know how it worked out for you!