Wednesday, January 23, 2013

Gluten Free Samosas

Gluten Free Samosas

I used to live in Little India. I CRAVED samosas something fierce when I was pregnant with my youngest.  I haven't had them in YEARS and I was craving them badly today. I've been experimenting with Indian food and made bharwan aloo last week. My kids went nutso bananas for that. So today was the day for the samosas. 

The Filling:

3 Potatoes finely diced
1 carrot finely diced
1/2 tsp of garlic powder
1/2 tsp onion powder
1 table spoon of vegetable oil
2 table spoons of curry powder or your own spices according to taste Salt, Pepper to taste.
200ml of chicken or veggie stock.
Heat the oil in a frying pan and add veggies and spices, stir well until coated and beginning to soften. Add the stock, cover and simmer for 30 minutes until cooked.

1 1/4 C White Rice Flour
¼ C Sweet Rice Flour
4 tsp xanthan gum
1 tsp gelatin
1 egg
¼-1/2 C milk of choice
1/2 cup of butter or oil
1 tsp honey
Mix together rice flour, sweet rice flour, xanthan gum and gelatin. Make a well in dry ingredients large enough to hold the liquids.

Lightly beat egg with ¼ C milk, butter and honey. Pour this into well in dry ingredients. Mix everything together until you have a soft dough.

Wrap dough in plastic wrap and cool before rolling. When dough is ready to roll, place it between two pieces of heavy plastic. Cut open zip lock bags are perfect for this.
Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.
Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
Fill the cases with potato mixture and press the two dampened edges together to seal the top of the cone. Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.

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