A simple recipe for gluten free and vegan potato samosas. The recipe is not only gluten free but dairy free, egg free, nut free and soya free. In fact, it's free from the top 14 allergens.
2tbspOlive oil - or other vegetable oil plus extra for cooking
1tspCider vinegar - or lemon juice
200mlCold water
For the potato filling
2largePotatoes - (I used baking potatoes)
1tspCoriander seeds - lightly crushed
1/2tspCaraway seeds - lightly crushed
1tbspGround coriander
1/2tspTurmeric powder
1/2tspCurry powder
1thumbnailFresh ginger - peeled and finely chopped
2clovesGarlic - Crushed
Instructions
To make the samosa pastry
Sift the flour, psyllium and salt into a large mixing bowl and stir well
Add the oil and mix until you have a breadcrumb-like texture
Mix the vinegar with the water and add that to the dry ingredients. Bring together with your hands into a dough
Leave the dough to rest in a bowl with a damp tea towel over it while you make the filling
To make the filling
Spike both of the potatoes with a fork or sharp knife and place them one at a time in a microwave for 5-6 minutes until soft (alternatively peel and boil the potatoes until soft). Leave them to one side to cool
In a hot frying pan add the lightly crushed coriander seeds and caraway seeds (I bash them in my pestle and mortar) along with all the other dry spices
Cook the spices until you can smell them (about 1 minute), then add a glug of olive oil along with the crushed garlic and finely chopped ginger
Turn the heat down to low and allow to cook, stirring continually for around 2 minutes, then remove from the heat
Scoop the flesh from the cooled jacket potatoes and add it to the frying pan of spices. Mash the potato into the spices with a fork
Rolling and filling the samosas
Remove a piece of samosa dough about the size of a lime from the bowl. Leave the rest in the bowl covered up
Roll it into a ball between your hands then scatter it and your work surface with a little extra flour
Roll the ball out into a disk that measures approx. 6 inches in diameter
Using the video above as a guide cut the disk in half, rub the straight edge with water then fold a rounded edge half-way over followed by the other rounded edge to form a triangle
Seal the folds by pressing the dough gently where the water was rubbed
Open up your triangle pocket and fill with around 1 tbsp of filling
Rub water around the opening and press to seal shut
Gently press the samosa down to evenly spread the filling inside
Place on a baking tray and repeat until all the dough is used up
Cooking option one: Fry
Heat 1-2 inches of oil in a frying pan until a piece of dough bubbles and rises to the top of the oil. Then fry the samosas 2-3 at a time turning them over until they are golden and crisp
Cooking option two: Bake
Brush each samosa on both sides with oil and bake at 240 degrees C, 220 fan for around 15 minutes or until crisp and golden
Notes
Nutrition information is for guidance only and doesn't include the oil for cooking them.