Gluten & Wheat Free Samosa Recipe

Makes 30

Ingredients

Pastry:

• 450g of Oast to Host pastry flour
• 4 tabs softened butter ,oil or ghee.
• 180-200mls of warm water.
• 1 tsp Salt and a little pepper.
• Potato or cornflour for rolling out on

Filling :

• 400 g potatoes peeled and cut into ¼s
• 80g peas
• 1½ tsp cumin seeds,
• ½ tsp coriander seeds,
• 2 tabs oil
• ½ onion finely chopped, ¼
• tsp ground turmeric, ½
• tsp garam masala, 2
• green chillies chopped, 1
• inch piece of ginger chopped, 1 ½
• tabs lemon juice, 2
• tabs chopped coriander.
• Oil for deep frying

Method:

Pastry 

1. To make the pastry weigh all dry ingredients into a bowl, rub in oil, butter or ghee to make breadcrumbs
2. Add water a little at a time to make a pliable dough
3. Turn out onto floured surface and knead until smooth then replace in bowl.
4. Cover and set aside for a few minutes while preparing filling

Filling

1. Cook potato in boiling water for 10 minutes or until soft, drain and cut into small cubes
2. Cook peas for 2 minutes drain and leave in cold water.
3. Heat a little oil in a frying pan and cook the onions stir in all the spices, add the potato, ginger and chilli stir for 1 minute.
4. Add lemon juice coriander leaves, peas and seasoning. Leave to cool.

Making the Samosas

1. Split the dough into 3 and roll out onto a floured surface to 3mm cut 10 3” circles spoon ½ tab of filling onto centre of circle.
2. Moisten edge with water and then fold over and seal with a fork into a semi-circle.
3. Repeat and use all filling and pastry.
4. Heat a heavy based saucepan of oil and when hot approx. 180deg C ( put a tiny bit of pastry into hot oil to test)
5. Fry a few samosas at a time until browned on both sides.
6. Drain for a few minutes before serving.