GLUTEN FREE VEGETABLE SAMOSA

(With Bonus Recipe for NAAN)

NOTE: When making authentic Indian recipes, I highly recommend ‘toasting’ your spices first in a hot pan with either coconut oil or ghee. The instructions for this is mentioned in my recipe. You can of course improvise if needed, but toasting the spices definitely makes a difference in how much flavor is released from the dry spices and seeds.

ADDITIONAL NOTE: I do not recommend air frying or baking these. It will taste more like a curried potato calzone than a samosa. (View our Reel on Instagram @FlakelyGF for folding example)

INGREDIENTS: 

1 ball of Flakely Pizza Dough (thawed on counter for 4-5 hours or thawed in fridge overnight)

3-4 medium Russet potatoes (peeled)

1 small bag of frozen peas (can use peas and carrots mix as well)

2 Tbsp coconut oil or ghee (clarified butter)

1/4 tsp cumin seeds

1/4 tsp mustard seeds

1/2 tsp garam masala 

2 tsp curry powder 

1Tbsp salt (add to mashed potatoes)

Canola oil for frying 

INSTRUCTIONS:

PREP POTATO FILLING:

-wash and peel potatoes

-cut potatoes in chunks in order to cook faster

-boil potatoes about 15 min (or until the are soft and ready to mash)

-remove potatoes from water and mash in separate bowl 

-in a hot pan, heat coconut oil or ghee until melted and add all spices. 

-stirring constantly, ‘toast’ spices until the mustard seeds and cumin seeds start popping (**be careful at this stage- they will be screaming hot and will literally pop out of the pan**). Turn down the heat at this point! 

-Add the mashed potatoes, peas and salt. Stir together to incorporate all of the spices into the potato mixture 

-Then set aside 

PREP DOUGH: 

-cover countertop with plastic wrap and lightly oil the surface

-lightly oil your rolling pin as well

-roll dough on the oiled plastic wrap to about 1/8 “ thickness and using a water glass or a dough cutter: cut circles of dough

-after cutting dough circles, you can roll each circle out a bit more in order to make them a bit bigger

-place a heaping Tbsp of filling in middle of the circle. (See reel for folding/ shaping example). 

-after shaping, place your samosa on a sheet pan lined with paper towels

FRYING: 

-heat a deep frying pan with an inch of canola oil

-heat oil til it reaches at least 350 F

-once ready, use a fish spatula or slotted spoon to gently place samosas into the oil 

-fry about 5 min per side (or until each side is golden brown and crispy). 

-once browned- remove from oil and place on paper towel lined sheet. 

Then enjoy! 

BONUS RECIPE: btw: our pizza dough ALSO makes great NAAN! Just roll out dough as described above, cut in an oblong shape, slap it onto a hot oiled or buttered pan (cast iron works best)… and heat until it’s browned in spots. Finish it with melted garlic butter and voila.