Gluten-Free Aloo Samosa with Tapioca Crust

Ingredients

• 1 cup Tapioca starch
• 1/2 cup Rice flour
• 1/2 teaspoon Salt
• 2 tablespoons Oil
• 2 cups Potatoes, boiled and mashed
• 1/2 cup Peas, boiled
• 1/4 cup Onion, finely chopped
• 1 teaspoon Green chilies, finely chopped
• 1/2 teaspoon Ginger, grated
• 2 tablespoons Cilantro, chopped
• 1/2 teaspoon Garam masala
• 1/4 teaspoon Cumin powder
• 1/4 teaspoon Red chili powder
• 1/4 teaspoon Amchur (dry mango powder)
• 2 cups Oil, for frying

Instructions

1. 1In a large bowl, combine the 1 cup of tapioca starch, 1/2 cup of rice flour, and 1/2 teaspoon of salt. Add the 2 tablespoons of oil. Gradually add water, a little at a time, mixing with your hands until a pliable dough forms that holds together. Knead the dough for 3-5 minutes until it feels smooth, then cover the bowl with a damp cloth and set it aside.
2. 2Heat a medium saucepan over medium heat. Add 2 tablespoons of oil and allow it to heat until it reaches 350°F (175°C). Add the 1/4 cup of finely chopped onion and sauté for 5-7 minutes, stirring occasionally, until the onion turns golden brown.
3. 3Add the 1 teaspoon of finely chopped green chilies and 1/2 teaspoon of grated ginger to the saucepan and sauté for 1 minute until they smell fragrant. Then, add the 2 cups of boiled and mashed potatoes, 1/2 cup of boiled peas, 1/2 teaspoon of garam masala, 1/4 teaspoon of cumin powder, 1/4 teaspoon of red chili powder, 1/4 teaspoon of amchur (dry mango powder), and 1/4 teaspoon of salt. Stir in the 2 tablespoons of chopped cilantro. Cook, stirring constantly, for 5 minutes until all the ingredients are well combined and heated through.
4. 4Divide the prepared dough into 8 equal portions. Take one portion and roll it into a thin circle, about 5-6 inches in diameter. Use a knife to cut the circle in half, creating two semi-circles. Repeat this process with the remaining 7 dough portions, resulting in 16 semi-circles in total.
5. 5Take one semi-circle and lightly moisten its straight edge with a little water. Fold the semi-circle into a cone shape, pressing the moistened edge firmly to seal it. Carefully spoon about 2 tablespoons of the potato filling into the cone, being careful not to overfill it. Lightly moisten the open edges of the cone with water and press them together firmly to seal the samosa completely, ensuring there are no gaps. Repeat this process for all the remaining semi-circles and filling.
6. 6In a large, heavy-bottomed pot, heat the 2 cups of oil for frying over medium heat until it reaches 350°F (175°C). Carefully slide 3-4 samosas into the hot oil, making sure not to overcrowd the pot. Fry the samosas for 6-8 minutes, turning them occasionally with a slotted spoon, until they are golden brown and crispy on all sides.
7. 7Use a slotted spoon to remove the fried samosas from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining samosas, frying them in batches until all are cooked. Serve the hot Gluten-Free Aloo Samosas immediately.

Substitutions

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