Gluten-Free Spicy Samosas + A Curry Edamame Salad
I was really in the mood for some different recipes last week when I was deciding what new veggie-heavy dishes I could make loaded with flavor. Samosas popped into my head as something that most people probably crave/love but think cannot be made in a healthy way. Alas, ladies + gents, you are in luck! Baked gluten-free samosas are here and T-A-S-T-Y. We decided to avoid the regular potato filling and make it a spicy carrot mash using orange, yellow, + purple carrots to give you a strong and varied nutritional profile. Do not be scared away by prep- these are not difficult to make. I generally have bad luck with anything dough-related, so if I can make them, you can too! Most importantly with these things, have FUN making them! It’s great to do with kids!
What’s In These Babies: makes roughly 15-20 samosas (if you don’t mess up a bunch of them like we sometimes do!) – 1 serving = 5
For the Dough –
- 2.5 cups garbanzo bean or coconut flour (gluten-free)
- 1 cup warm filtered water
- 1/4 tsp mineral salt (Himalayan crystal)
- 2 TB raw coconut oil, melted
- Extra water and flour for dusting and thinning out if-needed
For the Carrot Mash Insides –
- 4 purple carrots
- 4 orange carrots
- 4 yellow carrots
- 6 Thai chiles, dried + divided
- 3 garlic cloves, minced + divided
- 2 TB coconut oil, divided
- 3 TB cilantro, chopped
(if they do not have multi-colored carrots at your store, orange ones are just fine!)
For the Harissa-Spiced Aioli – makes 1 serving
- 1 1/2 TB Veganiase, vegan mayonnaise
- 1/2 – 1 TB Harissa, depends on how spicy you like it! APL likes it HOT
FYI: we make ours in a non-traditional, quick method. It tastes the same, but there’s no need to make these for the cover of Gourmet magazine, right?!?
Dough: Mix the salt with the warm water and set aside to dissolve. In a large mixing bowl, combine the oil with the flour- using your hands or a fork, make sure the oil does not clump up and mix well. Slowly pour the water-salt mixture in to the flour and knead it with your hands. Once it is completely mixed, cover it and set it aside for 20-30 minutes. (While the dough is “resting” you can make the mash for the inside of the samosas…see below.) After the dough has sat, knead it some more with wet hands and add water if it needs thinning.
Mash: Lightly steam the carrots, then place them in separate bowls if you plan to separate the colors. Mix each carrot mash with 2 dried Thai chiles, 1 small glove minced garlic, 1 TB chopped cilantro, and 2 tsp coconut oil.
Sauce: Simply mix the veganaise and the harissa together + voila!
To Assemble the Samosas:
Take out 1/8 cup of dough at a time and on top of floured parchment paper, roll out a circle. Place 1 1/2-2 TB carrot mash on one side of the circle and fold it in half, bringing one side of the dough over the mash- seal using a bit of water on the edges. Place these all on a parchment paper-lined baking sheet. Keep doing this until you have made roughly 15-20 samosas.
Preheat the oven to 350 degrees. Bake 10 minutes/side. Remove them from the oven and either store them in the fridge if they are for later, or in a pan with 1 TB coconut oil over medium heat, pan-grill them for 2-3 minutes/side.
We paired this dish with some leftover carrot mash mixed with shredded red cabbage and edamame beans. Toss a drizzle of melted coconut oil and a dash of curry powder on the edamame before mixing them in if you like.
Check out the colors inside below: