Posts Tagged gluten free samosas

Samosas

Samosas are savory stuffed pastries thought to have originated in Central Asia. They have been around since before the 10th century, so the concept has spread and different cultures have adapted them to their own regional cuisine. I think that they are probably most widely known here in the US as fried turnovers filled with a spicy potato and pea mixture.

My version is made with a chickpea pastry, rather than the usual wheat-based dough, and filled with coconut curry vegetables. I think they are delicious, and what a bonus that they are also healthy and portable. The chickpea pastry is quite easy to work with and you could use anything you want for a filling – this is a great use for leftovers. Be inspired and have fun!

For the filling:

  • 3 cups of diced potatoes
  • 1 cup of coconut milk, plus enough water to just cover the potatoes
  • 3-4 Tablespoons ghee or olive oil
  • 2 Tablespoons grated ginger
  • 2 teaspoons curry powder, or more to tast
  • 1/2 teaspoon salt
  • 2 medium carrots, chopped
  • 3 scallions, white and green parts sliced
  • 3 cups shredded cabbage
  • 2 cups chopped kale
  • 1/2 cup peas
  • 1/4 teaspoon crushed red pepper, optional (depending on the heat of your curry powder)
  • salt and pepper, to taste

Pastry Crust:

  • 4 cups sprouted chickpea flour, if possible, or regular chickpea flour
  • 2 teaspoons salt
  • 1/3 cup extra-virgin olive oil
  • 1 cup water, or as needed

To make the filling: place the potatoes, coconut milk/water, ghee, curry powder, and salt in a sauce pan. Bring to a boil, then turn heat down and simmer, partially covered, for five minutes. Add the carrots and continue to simmer. When the potatoes are nearly soft, add the scallion, cabbage, and kale and continue to cook for another five minutes. Add the peas and cook a minute or two. Taste and adjust seasonings, as necessary.

To make the pastry: if you have a food processor, place the flour and salt in the bowl fitted with the metal blade and pulse a couple times to combine. Add the olive oil and pulse a few more times until the oil is dispersed. Continue to pulse, adding the water a little at a time until the dough balls up. If you are making it by hand, mix the oil in with a fork, then switch to a spoon when you add the water in. It is ready when it sticks together, but isn’t sticky, when you pinch it between your fingers. Knead a few times with your hands. It should make a smooth dough and hold together without cracking.

Preheat the oven to 350 degrees and grease 2 baking sheets. Divide the dough into quarters. Cover three of the quarters with a barely-damp cloth and cut one quarter into 6 pieces. Roll each piece into a 3-inch round and put about 1 Tablespoon of filling in the center of each. Use your fingertips to brush a little water around the rims, then fold over and seal. Repeat with the remaining dough and bake them until they are lightly browned, about 15 minutes. Serve hot and enjoy!

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