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
Preheat oven to 350 degrees.
In a large pan on medium heat, combine filling ingredients.
Stir occasionally until potatoes and peppers are soft, about 15–20 minutes. Set aside.
In a medium-sized bowl, mix wrapper ingredients until well-combined.
Lay parchment paper on a flat surface and sprinkle with flour.
Roll dough into 2 inch balls with your hands as you go to prevent the dough from drying out.
Flatten dough into a 5-inch circle with a rolling pin onto the parchment.
Cut the circle in half to create two samosa wrappers.
Fold the straight edges inwards to create a cone shape.
Dampen finger with water and seal the edges together.
Take a spoonful of filling and place some in each of the wrappers.
Gently, enclose samosa fillings to create a triangle shape and bake for 10–15 minutes.
Serve alone or with your favorite dipping sauce.