Gluten Free Masala Samosa

Gluten Free Masala Samosa

   

Recipe and photos courtesy of Book of Yum

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Gluten Free Masala Samosa
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 
Course: Main Course
Servings: 4
Ingredients
Samosa Dough:
  • 1 package (7.5 oz) Chebe All-Purpose Gluten-Free Bread Mix
  • 2 large eggs
  • 2 Tbsp oil or softened margarine
  • 4 Tbsp milk, liquid milk substitute, or water
  • 3 Tbsp oil or beaten egg, set aside
  • Nonstick cooking spray
Masala for Dosa
  • 3 Tbsp vegetable oil (add a smidgen of ghee for flavor, substitute 1 Tbsp of mustard oil for additional flavor if desired)
  • 1 tsp mustard seeds
  • 1 tsp urad dal, optional
  • 1/2 tsp cumin leaves, optional
  • 1 large onion, thinly sliced
  • 1 large anaheim chili or 2 small serrano chilies
  • 8-10 leaves fresh Kari
  • 1 tsp turmeric - ABSOLUTELY MANDATORY ingredient
  • 6 large potatoes peeled and boiled
  • 1 1/2 tsp salt
  • 1/2 cup green peas (frozen is fine, preferably defrosted and drained)
Instructions
Samosa Dough:
  1. Preheat oven to 375F. Combine ingredients for dough and knead until fully combined. 

  2. Roll out dough inside a gallon ziploc bag with the sides cut open. (This makes it easier to roll out the dough, as it doesn’t stick to the bag as badly as it would stick to the rolling pin.) There should be enough dough to do this several times. If you have one, use a dough press and lay one layer of dough lightly over the press, place filling evenly on one half of the press. 

  3. Fold over press and press lightly to seal edges. Take a sharp knife and cut the excess dough outside the crimping edges. Open press and carefully peel samosa off, being careful not to handle the pretty, crimped edges. 

  4. Place on baking sheet. Spray with nonstick cooking spray and bake for 20 to 25 minutes or until golden brown.

Masala for Dosa
  1. Heat oil in pan with lid and add mustard seeds and urad dal. Let begin to pop slightly (but don’t burn), and add cumin; then quickly add thinly sliced onion and anaheim chili. 

  2. When onion has gone transparent, reduce heat, add the turmeric and mix throughout dish. Everything will turn a lovely golden color. (Including your hands and counters if not careful - it does stain.) Toss in lovely Kari leaves and then add the potatoes, mashing them with a potato masher or crumbling in fingers as you add them. 

  3. Mix, mix, mix. Add salt, mix well. Cook for 5 minutes and add peas, tossing lightly. Cook for 5 more minutes and then remove from heat.

Recipe Notes

I know samosas are supposed to be deep fried, but this is a healthier and extremely tasty variation on a traditional recipe. They do get a bit chewy the next day, so just stick them in the oven for 10-15 minutes, they will get all crispy and yummy again.

 

Recipe and photos courtesy of Book of Yum

 

This recipe works great with Chēbē All Purpose Bread Mix, but you may also try it with these Chēbē mixes:

   

One Comment

  1. Now this is my kind of snack! I like the apple butter in there for the sweet undertones!

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