Gluten Free Vegetable Samosas
1 cup chickpea flour
1 cup brown rice flour (or normal rice flour works too)
1/2 cup tapioca starch
1 cup coconut milk yogurt (or coconut cream)
1/2 tsp salt
2 medium potatoes, peeled and chopped
1/2 cup carrots, chopped and steamed
1/2 cup onion, chopped small
3/4 cup tomato, chopped
1 clove garlic, finely sliced
1 Tsp. fresh grated ginger
1 tsp turmeric
1 tsp curry powder
1 tsp cumin
1 Tsp fresh coriander (cilantro) chopped
2 Tsp olive oil
2 Tsp raisins
1. Mix all ingredients together until it forms a soft ball. Refrigerate if too soft to handle. Divide dough into 8 balls. Divide each of those balls in half and roll each half into a circle.
2. Mash potatoes and mix with the carrots. Set aside.
3. Mix together remaining ingredients except for raisins. Heat additional oil in frying pan, and add onion mixture, sautéing until vegetables are softened. Remove from heat, and mix together the sautéed vegetables with the mashed potato mixture. Stir in raisins.
4. Place 1/4 cup of filling in the middle of pastry round. Use a spatula to lift another pastry round and set it gently on top. Working gently with the dough, fold it up around the filling, pressing the seam carefully closed with wet fingers. Carefully move each samosa onto a greased baking sheet and bake for 20-25 minutes at 350F (180C) until browned.