Gluten-Free Whole Grain Vegan Baked Indian Samosa Recipe
1 1/2 cups Rebecca Reilly’s Brown Rice Baking Mix*
1/2 cup teff flour (or other whole grain brown flour)
1 tsp. xanthan gum
1/2 tsp salt
3 tbsp. of spectrum shortening
2 tbsp. GF Margarine
5 tbsp. of water
Dairy-free milk or nonstick cooking spray
Rebecca Reilly’s Baking Mix:
Preheat oven to 375 degrees F and line a large baking sheet with parchment paper. (Paper is optional, but it does make them easier to remove!)
Whir the dry ingredients together in a food processor and then add the liquid ingredients. Let it combine together for a few minutes and then take off the lid. The dough won’t have come together in a ball on its own, but see if it clumps together nicely when you squeeze it into a clump with your hand. If not, add a little more shortening or water until you get a workable texture.
*Make sure to check out blog post for step-by-step photos of the next steps*
Make all the rest of your samosas, following the same procedure. Just re-use that same ziploc bag for the whole batch! In fact, if you’re making a second batch or the Chebe you can use it for those two, but once you use it for Chebe (with egg!) it must be thrown out after use. Cut some cute little lines into the dough to let the steam come out. Spray with non-stick cooking spray.
Bake the samosas for 20-25 minutes or until they look golden brown and the bottom is medium golden brown. Turn over the samosas and bake them for five more minutes or until they look (and taste) as crunchy as you want.
Serve with yogurt or cucumber raita if you want to be fancy.
See step-by-step instructional photos in blog post