Homemade Samosa - Gluten Free option available
Prep:  45 Minutes, plus 30 minutes resting time for the dough
Cook:  20 Minutes
Makes:  12
Average: 3.3 (3 votes)
Difficulty:
Cuisine:
Saved:
Indian
644
Recipe by: KitchenAid
Blistered, crisp and golden pastries with a delicious filling. Serve with a tangy, cool dipping yogurt as a snack or entree. This recipe uses the KitchenAid Platinum ExactSlice Food Processor.
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Homemade Samosa - Gluten Free option available
Ingredients:
Pastry
Samosa
Garam marsala
Method:
Pastry
  1. For best results use the KitchenAid Platinum ExactSlice Food Processor
  2. Attach the all-purpose blade to the work bowl on the food processor
  3. Add flour and salt, cover and process 3 seconds. Add butter and water and process until mixture forms a ball
  4. Change to the dough blade and process (knead) until dough is soft and pliable. Lightly coat in extra flour and wrap in plastic wrap. Refrigerate for 30 minutes
Samosa
  1. Place the medium bowl onto the processor and attach the course shredding disc and cover
  2. With the motor running, add onion, carrot and ginger through the small chute and shred. Remove and set aside
  3. Toast cumin seeds in a frying pan for 2 minutes or until fragrant. Remove from the pan. Add the oil and onion mixture to the pan and cook for 3 minutes to soften
  4. Place the large bowl onto the processor with the all-purpose blade. Add the potatoes, onion mixture, coriander, peas, garam marsala, rind and juice and salt
  5. Cover and process until combined (the filling should have a lumpy texture). Divide into 12
  6. Cut dough into 6 sections. Working with one section (keep the remaining covered with plastic wrap to avoid drying out), pat out the dough to a flat circle about the size of your palm
  7. Roll out with a rolling pin or attach the pasta roller (on setting 1) to the standmixer, turn mixer to speed 4 and pass through the dough. Roll out to an oval approx. 12 cm long. Cut dough in half so you have two half circles
  8. Trim each half circle (discarding the excess) to form 2 triangles
  9. Moisten edges with a little water. Place filling into the centre of each triangle and bring up the points to meet each other in the centre. Press the sides together firmly to seal. Repeat to make 12 samosas
  10. Deep fry 3 samosas at a time until golden brown and blistered. Drain. Sprinkle with extra garam marsala and salt
  11. Serve with combined natural yoghurt, fresh chopped mint and coriander
Garam marsala
  1. For best results use the KitchenAid® Stand Mixer and Mill Attachment
  2. Toast the spices in a frying pan for 5 minutes. Cool. Crush cardamom and remove the seeds, discard the shell
  3. Attach food mill to the standmixer. Adjust dial to fine. Turn the mixer to speed 8
  4. Add the spices to the hopper. Store mixture in a sealed jar in the refrigerator
  5. Use within 6 months
Tips & Hints:
  • Gluten Free option:
  • Replace plain flour with 100g soy flour, 100g rice flour, 100g tapioca flour, 80g potato flour and a large pinch of turmeric
  • Roll and dust dough with potato flour. Vegetarian recipes in this database may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons.
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Feedback and Reviews

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GF?
1
Ambreen
1 year 10 months ago
You need to do some research what gluten free really means.
Where Is the Gluten Free Option?
Beenita N
3 years 10 months ago
Where's the GF recipe?
Why are these marked gluten free....
Deborah Harvey
4 years 11 months ago
It uses plain flour...