Gluten Free Samosa Crescents
Samosas are probably the most popular Indian Snack among Indians and non Indians. These deep fried, pyramid shaped, tangy delights are the most recognized and favorite tea time or party snack. Samosa Connection is an interesting website dedicated to its origin, history and the many avatars of samosa all over the world.
Traditionally the stuffing is made with potatoes and peas with spices. But varieties range from paneer (cottage cheese), spinach, corn to meat samosas. Served with tangy mint and tamarind chutney, its my second most favorite food after bhel.
Unfortunately my daughter and I couldn't consume it as the crust is made up of maida/white flour. So i decided to experiment with Jowar/Sorghum flour. I tried using the same dough i make for sorghum chapatis but realized that it was not holding the shape well enough to form a samosa. So i decided to make it in crescent shape. It doesn't technically looks like a samosa but taste great nevertheless.
Makes: 5 - 6
Check for chapati recipe here
2 tbsp. of ghee
1 tsp. cumin
1/2 inch ginger, chopped finely
4-5 boiled potatoes, mashed by hand
1 1/2 amchur pdr (dry mango pdr)
1/2 tsp. red chilli pdr (add more to increase heat)
1 tsp. coriander pdr
1 tsp. punjabi garam masala
salt to taste
green peas (optional)
1 tbsp. whole coriander seeds
1 tsp. anardana seeds (dried pomegranate seeds)
oil for frying
To Make filling:
Heat the ghee in a pan. Add cumin seeds and let sizzle. Add ginger and saute. Add mashed potatoes and all spices powders and salt. Mix well.
Heat another pan. Dry roast coriander seeds and anardana for a few minutes till you get a nice aroma. Remove from heat and crush gently with mortar and pestle. Add to the potato filing. Add peas if using. The potato filing is ready.
The stuffing can also be used as a side with rotis/flatbreads or make a vegetable sandwich filling or stuff within dough to make aloo parathas. Endless uses and taste great in any way.
For the dough:
Get the dough ready and make into lemon sized balls.
To make a samosa:
Take a small lemon size dough. Flour the surface well so the dough doesn't stick. Roll the dough into a small disc. Add potato filling on one side. Moisten the edges with water and pull the dough over the filling to form a semicircle. Press the edges to stick them well. Using a cutter, cut the edges to from a nice serrated border. I used a traditional cutter used to make karanjis- a sweet dish prepared during Diwali.
Make the remaining samosas and keep under a moist towel. Don't let them dry or else it will crack. Alternatively you can fry each samosa as you make them.
Heat oil in a heavy bottom pan on high. Lower temperature to medium and slip the samosas gently into the oil. Flip over after 2 mins. Cook both sides till crust changes color. Remove onto a kitchen towel to soak excess oil.
Enjoy the samosas with tamarind and mint chutney or with ketchup like my daughter did.