Samosas with sweet & spicy filling recipe
What's for dinner tonight ? Try our vegan, gluten free flavor rich samosas with sweet & spicy filling recipe!
Samosa is a pastry-style dish originating in Central Asia and the Middle East. Traditionally, it is made of a thin crispy wheat dough containing a meat and vegetable filling flavored with peppers and aromatic spices such as turmeric.
This week, we offer you a vegan and gluten-free version of samosas. This little puff pastry wraps in a tasty filling made from chickpeas.
Makes 12 samosas | Prep time : 30 minutes | Sitting time : 30 minutes | Cook time : 15 minutes
Ingredients for the samosas with sweet & spicy filling recipe
Samosas
- 2 bags Wholly Veggie Sweet & Spicy Chickpea veggie-full meal
- 2 1/2 cups gluten free flour mix
- 1/8 tsp turmeric
- 1 tsp ground fennel seeds
- 1 tsp xanthan gum (only if flour mix doesn't include)
- 1 tsp salt
- 1 tsp baking powder
- 4 tbsp coconut oil
- 1 1/2 cup water or plant based milk
Tamarind Dipping Sauce
- 1 tbsp concentrated tamarind past
- 1 tbsp hot water
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1 tbsp brown sugar
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
Instructions for the samosas with sweet & spicy filling recipe
Defrost Wholly Veggie Sweet & Spicy Chickpea veggie-full meal.
Preparing dough
Add the gluten-free flour mix to the food processor bowl. Add salt and baking powder. Cover and process 3 seconds.
Add coconut oil and water and process until mixture forms a ball. Knead if processor is too aggressive.
Dust a large working surface with gluten-free flour to roll out the samosas.
Take the dough out of the food processor and knead until it is soft and pliable. Lightly coat in gluten-free flour and wrap in plastic wrap.
Refrigerate dough for 30 minutes.
Divide the dough into 12 equal portions.
Preparing samosas
Cover your working area with a piece of parchment paper. Place a dough ball on it. Cover with another piece of parchment paper about the same size. Roll the dough into a thin round about 5 inches in diameter. Repeat for the remaining 11 balls.
Scoop about 2 tablespoons of the filling in the center of the dough. Do not overfill samosas, it will spill out when trying to close them.
Wet the edges of the dough with water and overlap one side of the dough over the filling. The dough should form a closed half-moon.
Fill a large pan with wide, tall rims with 1 inch of oil. Heat the oil over medium heat. Carefully test the oil temperature with a drop of water; the oil is ready when the water sizzles.
Working in batches, fry several samosas at a time. Try not to overcrowd the pan. Cook each samosa about 2-3 minutes on each side, until its color becomes golden-brown and they crisp up. Remove samosas onto a plate lined with a paper towel.
Tamarind dipping sauce
Mix tamarind and water until fully dissolved. Add the remaining ingredients.
Microwave mixture for 5 minutes or bring to a boil in a small saucepan and simmer for 3 minutes.
Recipe by Kelsey Morita for Wholly Veggie.
