Gluten-Free Samosas with Cilantro Dip & Indian Tomato Sauce

This has to be one of my absolute favourite appetizers ever!!! So I said to myself... what the hell am I waiting for. I have to share my Samosa recipe. The best thing about this recipe is it's gluten-free..... fun, fun, fun. Working in the food industry, I notice now a lot of people are requesting gluten-free meals so I'm happy to be posting this great recipe. Something I do when I make these is prepare them ahead. So if you were having a party, make them a day or two ahead and freeze them. It's such a great time-saver. You'll be thanking yourself that you do this. So give this a try you'll love 'em.


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Gluten Free Samosas
Makes 12 to 16 good sized samosas

Roughly chop & boil until just tender, about 10 minutes:
3 potatoes (peeled or skin on, your choice. I prefer peeled)

Meanwhile, heat 1 Tbsp olive oil in small skillet and cook until tender, 4-5 minutes:
1 small onion, chopped

Drain potatoes and place in a bowl. Roughly chop, using a food processor.
Add and mix:
½ - 1 cup frozen peas (I recommend making it so it looks like you want it)
Cooked onion
1 to 3 Tbsp  Curry Powder (I say 1 to 3 because some don't like it to spicy)

Taste and add the curry as desired. It should have a nice little kick to it.  Everyone’s level of spice is different, so make sure it tastes nice to you and is a little on the spicy side.
Set filling aside and mix the dough.

 Mix in a large bowl:
1 cup brown rice flour
½ scant cup sorghum flour
½ scant cup tapioca starch
¼ cup potato starch
1 tsp xanthan gum
1 tsp baking powder
½ tsp salt
2-3 Tbsp sesame seeds or caraway seeds (optional)

Add and mix with a spoon until thoroughly combined (use back of spoon to help smooth):
1 cup milk (lactose-free works great as well)
2 tsp extra light olive oil

Roll out plum-sized pieces of dough between two pieces of plastic wrap. You want them to make ovals, ideally with one long side a bit straighter than the other.

The plastic wrap will peel cleanly off the dough, so just save and reuse for each samosa. I only use 2 pieces of plastic wrap for the entire batch!
Scoop filling into center of dough, pressing together so it stays in a pile.

  Using the plastic wrap to help (the dough is a little sticky when so thin), pull up one side of dough at a time,

 

 so you have a triangle.  Then, pull up the last side and flatten onto the top, as shown in pictures. 

Use the plastic wrap to lift one side up and over the filling. 
Use the plastic wrap to lift the other side, so it folds over and creates a triangle. You can press lightly to make sure it's all sticking together.  
Then, you can use the plastic wrap to help fold over the last bit of dough to have a nice triangle.  The dough is sticky enough on its own that you don't have to bother using any sort of 'glue' to help it hold together. 

Set prepared samosas on a plate until ready to fry.
They're never perfectly alike, but this method works well for getting fairly evenly shaped samosas.

Heat ½ inch oil (I like canola oil for frying) in a large, low saucepan over med-high heat.  Fry the samosas on each side until golden brown, 4-5 minutes per side.  Remember, the filling is already cooked, so no worries if they brown a little too quickly.
I always throw in a small bit of dough so I can tell when the oil is nice and hot. When it's bubbling and just beginning to brown, I know it's time to throw in the samosas.

Place on a wire rack to drain.  Let cool, just slightly. These bad boys are to die for... for real....

These are terrific fresh, but they store well in the refrigerator and heat up great in the oven.  It's nice in case you wanted to make them in advance and reheat. Yum!

Cilantro Dip:
Makes: 1 1/2 cups

1 bunch cilantro, rinsed
1 clove garlic
1 tsp grated fresh ginger
1/2 tsp toasted and ground cumin
1/2 tsp salt
75-100g grapeseed or other nuetral oil
10g red wine vinegar

Put all ingredients in a food processor or blender and blitz it. Presto!!!!

Indian Tomato sauce:
Makes: 2 cups

1 1/2 Tbsp Vegetable

1 Tbsp Ground Tumeric

2 tsp Ground Chilli

1 Tbsp Ground Cumin

1 Tbsp ground Ginger

1 Tbsp garlic powder

2 onions

130 ml Malt Vinegar

2 400g tinned tomatoes

1/2 cup brown sugar

salt to taste

Directions:

Heat oil in sauce pan then add spices and onion and tomatoes. Simmer for 5 minutes, then add sugar and vinegar. Simmer for 1 hour. Taste sauce add salt if needed. 

You will have extra sauce left over but you can always keep it for your next batch of Samosa's or you can double up the batch. They are that good. You might want to do that.