You no longer have to miss out on traditional snack like samosas if you can’t have wheat or gluten. Samosas made from Metta Gluten Free flour cook and taste very similar to the original counterparts!
Ingredients
Samosa Dough
- 3/4 cup of Metta flour
- 1/4 cup of cornstarch (sub tapioca or arrowroot powder)
- 3 ounces or slightly less than 1/2 cup of water at room temperature
- 2 tablespoon of any oil like grapeseed or avocado oil
- ½ teaspoon of salt (I use pink salt)
- ½ teaspoon of carom seeds or ajwain
- 1/4 cup of Metta flour for dusting and sprinkling
Potato Filling
- 2 large potatoes mashed
- 1/4 cup green peas (I use organic frozen)
- 1 Tbsp of any oil
- 1 – 2 tsp minced ginger, or paste
- 1 tsp cumin seeds
- 1/2 tsp sea salt
- any other spices or herbs of choice like garam masala, cumin powder, chilli powder, etc.
Tools needed
- Rolling pin
- Deep pan for frying
Directions
Mix in all the ingredients in a bowl. Knead the dough with your hands or in a Kitchen Aid mixer just like you would for chapatis. It needs to be firm and stiff, but not sticky and soft. Cover and let it rest for 20 – 30 minutes in the fridge.
Note: There are many videos on YouTube you can watch on how to make the samosas. We will be adding our own videos on Metta YouTube channel shortly. Until then we recommend following Swathi’s directions on how to make samosas. The directions are the same with Metta gluten free flour. You just have to use gentler hands when molding and filling the samosas because of reduced elasticity in the gluten free dough. Here’s Swasthi’s link https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/
Have you used Metta gluten-free flour for this recipe or any other recipe?
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