Gfree Samoosas

The Journey Continues...

It is Ramadaan which means that our homes are littered with the temptation of samoosas, pies, cakes and all sorts of other gluten-filled delights.

I am looking in vain for a gluten puff pastry option available in South Africa.

This is my attempt at making my own delights to be enjoyed for Eid!

In the meantime, enjoy this recipe!




Gluten-Free Vegan Samosas
Ingredients

For the crust:

• 1 cup chickpea (garbanzo bean, or besan) flour
• 1 cup brown rice flour
• 1/2 cup tapioca starch
• 1 cup coconut milk yogurt
• 1/2 tsp salt

For the filling:

• 2 medium potatoes, cooked and cubed
• 1/2 cup chopped carrots, steamed
• 1 TBSP cumin seeds, toasted
• 1/2 cup onion, chopped small
• 3/4 cup tomatoes, chopped small
• 1 clove garlic, minced
• 1 TBSP grated fresh ginger
• 1 tsp turmeric
• 1 tsp curry powder
• 1 tsp cumin
• dash of cayenne pepper
• 1 TBSP fresh chopped cilantro (or 1 tsp dried)
• 2 TBSP olive oil
• 2 TBSP raisins, soaked for 20 minutes

Instructions

For the crust:

1. Mix all ingredients together until it forms a soft ball. Refrigerate if too soft to handle. Divide dough into 8 balls. Divide each of those balls in half and roll each half into a circle.

For the filling:

1. Mash potatoes and mix with the carrots. Set aside.
2. Mix together remaining ingredients except for raisins. Heat additional oil in frying pan, and add onion mixture, sauteeing until vegetables are softened. Remove from heat, and mix together the sauteed vegetables with the mashed potato mixture. Stir in raisins.

To assemble:

1. Place 1/4 cup of filling in the middle of pastry round. Use a spatula to lift another pastry round and set it gently on top. Working gently with the dough, fold it up around the filling, pressing the seam carefully closed with wet fingers. Carefully move each samosa onto a greased baking sheet and bake for 20-25 minutes at 350F until browned.

Assemble ingredients before beginning, so you have everything at hand when you need it.

Love the gorgeous spices! (would be even more gorgeous with curry powder!)

Chop all the vegetables into small pieces and pile them in a bowl.

Saute the veggies until softened.

Roll out two circles of dough; place 1/4 cup of vegetable filling in the middle of one.

Place the extra circle on top of the filling.

Use wet fingers to seal the edges of the dough rounds together.