Delectable Gluten-Free Pakistani Breakfast: Aromatic Vegetable Samosa with Mint Chutney

Allergens

None

Ingredients

• 2 cups all
• purpose gluten
• free flour
• 1 cup water
• 1/4 teaspoon salt
• 2 tablespoons oil
• 1 cup diced potatoes
• 1 cup diced cauliflower
• 1 cup diced carrots
• 1/2 cup green peas
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt, to taste
• Oil, for frying
• 1 recipe Mint Chutney (see below) Mint Chutney:
• 1 cup packed fresh mint leaves
• 1 cup packed fresh cilantro leaves
• 1/2 cup yogurt
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 teaspoon ginger paste

Instructions

1. In a large bowl, mix together gluten free flour, water, salt, and oil to form a soft dough. Set aside to rest for 30 minutes.
2. Heat oil in a pan over medium heat. Add cumin seeds and cook until fragrant.
3. Add diced potatoes, carrots, cauliflower, green peas, coriander powder, garam masala, and salt to the pan. Cook for 7 10 minutes or until vegetables are tender. Set aside to cool.
4. Preheat oil for deep frying in a small saucepan.
5. Divide the dough into equal portions and roll each portion into a thin round shape. Fill with vegetable mixture and seal the edges to form samosas.
6. Carefully drop the samosas into the hot oil and fry until golden brown. Remove from heat and drain on paper towels.
7. Prepare mint chutney by blending together fresh mint leaves, cilantro leaves, yogurt, salt, sugar, and ginger paste in a food processor or blender until smooth.
8. Serve samosas warm with mint chutney on the side.

Chef’s Insight

The key to perfect samosas is using the right ratio of dough and filling, ensuring both are seasoned well.

Notes

Adjust the amount of oil used for frying based on personal preference or dietary needs.