Baked Samosa (Gluten-Free, Gluten-Free, Side Dishes & Soups, Snacks, Vegan, Vegetarian)
  • 1 cup tapioca starch
  • ½ cup avocado oil
  • 1 cup cassava flour
  • 1 cup water from chickpeas or hot water
  • ¼ teaspoon smoked paprika,
  • 1 tablespoon avocado oil, for frying
  • ¼ teaspoon cumin
  • 2 medium potatoes, chopped
  • 1 teaspoon salt
  • 1 cup chickpeas
  • ⅛ teaspoon cayenne
  • ½ cup baby bell peppers, chopped
  • 1 teaspoon pepper
  • 1 tablespoon crushed garlic
  • 1 tablespoon balti curry
  • ¼ cup cilantro
  1. Preheat oven to 350 degrees.
  2. In a large pan on medium heat, combine filling ingredients.
  3. Stir occasionally until potatoes and peppers are soft, about 15–20 minutes. Set aside.
  4. In a medium-sized bowl, mix wrapper ingredients until well-combined.
  5. Lay parchment paper on a flat surface and sprinkle with flour.
  6. Roll dough into 2 inch balls with your hands as you go to prevent the dough from drying out.
  7. Flatten dough into a 5-inch circle with a rolling pin onto the parchment.
  8. Cut the circle in half to create two samosa wrappers.
  9. Fold the straight edges inwards to create a cone shape.
  10. Dampen finger with water and seal the edges together.
  11. Take a spoonful of filling and place some in each of the wrappers.
  12. Gently, enclose samosa fillings to create a triangle shape and bake for 10–15 minutes.
  13. Serve alone or with your favorite dipping sauce.