INGREDIENTS (makes 10 or 12 samosas)

For the stuffing:
1 cup potatoes 🥔 , washed and  cut into half inch cubes
3/4 cup organic fresh or frozen green peas
1 small sweet potato 🍠, approximately 3inches long, washed and cut into 1/2 inch cubes
1 tablespoon oil, corn 🌽 or canola
1 teaspoon cumin seeds
3 curry leaves, washed and chopped
1 teaspoon red chili 🌶 powder (or 1 fresh green chili, wash and chopped)
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
Juice of a 1/2 fresh lemon 🍋
1/4 cup cilantro, washed and chopped
salt to taste

For the samosa dough:
1 cup rajgira flour (amaranth flour)
1 tablespoon chickpea or besan flour
1 tablespoon oil, corn 🌽 or canola
salt to taste
1/2 cup warm water 💦
1/2 cup rice flour
Oil for frying

METHOD :

FOR STUFFING:
1: Heat oil in a saucepan on medium heat.  Once hot, add cumin seed and curry leaves then let them splutter. Add potatoes and sweet potatoes and mix well, cook for 3 minutes. Add peas and salt, mix well. Reduce heat to low and let cook 5 to 7 minutes, stirring frequently until the vegetables become very soft. Add red chili powder, turmeric, garam masala, lemon juice and coriander leaves. Mix well and cook for 30 seconds to 1 minute. Remove from heat and let it cool.

This is what the stuffing will look like when done.

METHOD FOR SAMOSA DOUGH:

1. Mix the rajgira/amaranth flour and chickpea flour with salt in a mixing bowl. Add oil and mix well with your fingers.
2.  Add water, little by little, to make the dough. Knead the dough and make sure it is thick and not sticky.
3. It will look like this.

1. Make smaller golf size balls and put half of the rice flour into a bowl.

1. Dip each ball into the rice flour on each side and roll into a circle. The dough will be very soft so roll slowly. Sprinkle more rice flour if needed to keep the dough from sticking.

1. Add a little water to the remaining rice flour and make it into a paste. This paste will be used to bind the samosas so they do not open while frying.

2. Cut each circle in half. Take one half and add 1 or 1 1/2 tablespoon of stuffing into the middle of the semi-circle.  Make sure it is not over stuffed. Now dip your finger into the rice paste and and spread a thin layer of the rice paste around the entire edge of the semi-circle. Now fold the semi-circle in half to form a triangle shape and press gently around the edges to bind them. The samosa should not buldge too much and will look like this.

o. Heat the oil for frying on medium low heat. Once hot, add the samosa and let fry for 30 seconds and then turn over, frying the other side for 30 seconds until golden brown. Remove and let it cool in a dish lined with paper towels (to soak up excess oil).

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Note: Allergy friendly, Gluten Free, Vegan, Dairy Free and Nut Free.