Gluten Free Samosas Recipes

Steps:

• Dough: Sift together Bob's red mill flour, tapioca starch, cornstarch, xantham gum and salt. Add sesame seeds. Stir in 2 tablespoons olive oil and slowly add water, a little at a time. Keep mixing or kneading until mixture is like bread dough (you may not need all of the water. I found it best to mix until the dough is a little sticker than you would expect, that way it is much more pliable when trying to put together samosas) Cover dough and place in a warm place for about 30 minutes. Filling: Add 1/2 teaspoon salt to saucepan of water deep enough to cover potatoes. Bring water to a boil. Add potatoes and cook until they are soft. Drain, mash and measure out 2 cups. In a medium size frying pan set on medium heat, add 3 tablespoons olive oil. Add mustard and fennel seeds. When they start popping add cumin, crushed red pepper, turmeric, 1/2 teaspoon salt, garlic and jalapenos. Cook four about one minute. Add the mashed potatoes and the peas to the spices, mixing well. Cook for 2-4 minutes. Remove from heat. Assembling Samosas: Roll dough into 2 inch balls and cover with plastic wrap. Working with one ball at a time, use a rolling pin to roll each ball into a circle about a 1/4 inch thick. Cut each circle in half. Put a small amount of filling in the middle of each half circle. Gently fold the dough around the filling to make a cone. With a fork, press down on the ends of the dough to fuse the dough together. Add more filling if desired, then close the top of the cone. Fry samosas in frying oil. Or bake in oven.