Ingredients


For the pastry

250g/9oz gluten free plain flour

1 tsp salt

2 tsp vegetable oil

1 free-range egg, separated

75-150ml/3-5fl oz warm water

For the filling

2 large potatoes, peeled

2 large carrots, finely chopped

2 tbsp vegetable oil, plus extra for deep-frying

1 celery stalk, finely chopped

½ tsp turmeric

1 tsp black mustard seeds

1 tsp salt

½ tsp freshly ground black pepper

1 tbsp garlic infused oil

1 red chili, seeds removed, finely chopped

10 curry leaves, finely chopped

1 tsp lemon juice

handful fresh coriander leaves


Serves - 4





Method


For the pastry, mix the gluten free flour and salt together in a bowl then pour in the oil and egg yolk and mix together until the mixture resembles breadcrumbs.

Gradually stir in enough warm water to form a smooth dough (you may not need all the water).

Roll the dough into a ball, wrap in cling film and chill in the fridge for least half an hour

For the filling, boil the potatoes in a saucepan of salted water for 15-20 minutes, or until just tender, then drain.

When cool enough to handle cut into 0.5cm/¼in cubes and set aside. Boil the carrots in a saucepan of salted water for 10-12 minutes, or until tender, then drain. Set aside.

Heat the two tablespoons of vegetable oil in a large frying pan over a medium heat then add the celery, turmeric, mustard seeds, salt and black pepper and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic.

Stir in the garlic infused oil, chili, curry leaves, potato and carrot and cook for a further ten minutes. Season with the lemon juice, stir in the coriander leaves and set aside to cool.

To make the samosas, cut the dough into six even-sized pieces and roll into balls.

Use a rolling pin to roll each ball into a thin circle, about 15cm/6in diameter. Cut each circle in half to form two semicircles.

Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal.

Fill the cone about half-full with the samosa filling then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling.

To cook the samosas half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds.

Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve.


Recipe adapted from: Good Food

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