I couldn’t cope with only having samosas once a year, when the Coop party food hits the shelf… so I had to make some of my own gluten free samosas!!!
Regular samosas are made with filo pastry and to my knowledge, that doesn’t really exist yet. Instead, I’ve used gluten free wraps here. Obviously the results are slightly different from regular samosas, but they are so so SO good!!!!
To be honest, the filling it so tasty that I find it difficult to get to the samosa stage. Its one spoonful of filling for the wraps, one for me, one for the wraps, one for me… haha
Gluten Free Samosas Ingredients
Here’s a pic of the ingredients needed to make my samosas – all easy things to get hold of 🙂
I tend to use either Knorr stock pots (this one is veg) or Kallo stock cubes. Lots of stock cubes are gluten free, but double check when your buying as its an easy one to get caught out on! Oxo cubes are a no go!!!
Making a fakeaway?
By the way, if you’re making a gluten free fakeaway to go with your samosas you might want to head to my Gluten Free Fakeaway Guide!! Everything from my fav curry paste to gluten free onion bhajis.
Gluten Free Samosas
- 1 medium potato
- 1 carrot
- 75 g frozen peas
- 30 g spinach
- 200 ml veg stock – I use half of a Kallo stock cube/knorr stock pot and 200ml of water
- 3 wraps
- 1 beaten egg
- 1 tsp curry powder – or 1/4 tsp cumin, 1/4 tsp ground turmeric, 1/4 tsp garam masala
- 1/2 tsp ground coriander
- 1/2 tsp ground ginger/fresh finely chopped
- ½ tsp asafoetida – or onion & garlic if you can tolerate them!
- Chill flakes and Salt to taste
- Pre-heat your oven to 180oC.
- Cut your potato and carrot into small cubes (roughly 1cm square). Boil in a pan of water until they JUST to soften (takes approx 5 mins)
- Drain and transfer to a frying pan with a spray of oil. Add the spice mix and stir through on a medium temp (only need to mix for about 30 seconds).
- Once mixed add the veg stock and simmer until the liquid has almost evaporated.>It'll look like a lot of liquid at first but don't worry, it will go!
- At that point, add the peas and spinach and stir through.
- Give it a very little mash with the back of a fork. Taste and add salt if necessary.
- Cut your wrap into 2. Fold as the picture shows.
- Add at least a tbsp of filling (you can usually get about 1.5 tbsps in if you push it down a little!).
- Hold together with toothpicks!
- Place onto a baking tray, with baking paper.
- Brush the samosas with a beaten egg (either use a little brush or even your fingers!)
- Bake for 10-15mins or until the wraps have turned golden brown.