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Gluten-Free Samosas

Name: Gluten-Free Samosas
Prep time: 1 h
Cook time: 15 min
Cuisine: Asian,Indian
Ingredients: 240 g Mix Bread; 30 ml sunflower oil; 150 ml water; 200 g chicken and pork, minced; 60 g onion, sautéed; 1 tsp tomato paste; 1/4 tbsp cinnamon powder; 5 cloves; 1/4 tbsp turmeric powder; 1/4 tbsp paprika powder, sweet; or; 1/4 tbsp paprika powder, hot; 1/4 tbsp cumin, ground; 1/4 tbsp cayenne pepper powder; 1 tsp salt; sunflower oil

12 people

1 hr 15 min - 1 hr 20 min

Crisp, golden samosas packed with a warmly spiced filling and plenty of flavour in every bite.

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Cook

Preparation

in 1 hour

Cooking

in 10-15 minutes

Cooling

in 5 minutes

To begin, finely chop the onion and sauté it in olive oil over medium heat. Once it becomes translucent and lightly golden, transfer it to a bowl and allow it to cool slightly.
In a separate bowl, combine all the dough ingredients and knead for about 5 minutes until you obtain a smooth, elastic dough. Set aside to rest.
Using a mortar and pestle, crush the cloves together with the remaining spices and salt. Transfer the spice mixture to a bowl and add the minced meat, sautéed onion, and tomato paste. Mix thoroughly until the spices are evenly distributed throughout the filling. Cover and refrigerate to allow the flavours to develop.
Meanwhile, divide the dough into 60 g portions and the filling into 60 g portions.
Roll out each dough portion with a rolling pin, using a little flour if necessary to prevent sticking. Place a portion of filling onto the rolled-out dough and fold it around the filling to form a parcel. If needed, lightly moisten the edges of the dough with water to help seal the layers together.
Once all the samosas have been assembled, fry them in plenty of sunflower oil until golden brown and puffed. The oil should not be too hot, otherwise the dough will brown too quickly while the filling remains undercooked.
Arrange the samosas on a serving platter or in a shallow serving bowl and serve warm.

Ingredients