Gluten Free Samosas




  • 4 medium sized Potatoes
  • handful of Frozen Peas
  • 1/2 tsp of Turmeric Powder
  • Pinch of salt


This recipe makes 8 Samosas

To Make Filling:

  1. Peel and boil 4 medium sized potatoes till soft and drain.
  2. Pop a handful of frozen peas into boiling water to cook.
  3. Add peas to cooked potato plus 1/2 tsp of turmeric powder and a pinch of salt to taste and mix in.

To Make Samosas:

  1. In a bowl add the Glebe Farm Bread Mix, olive oil and water. Mix altogether to form dough. Then knead for 5 minutes. NOTE: If too dry; add a little oil or water to make it more workable.
  2. Divide the dough into 4 equal sized balls.
  3. Flatten and roll each dough piece with a rolling pin into a round shape of about 20cm diameter. Cut the dough piece into half down the middle to make two pieces.
  4. With one of the cut dough pieces, make a ‘cone shaped’ pouch.
  5. Add the filling and pinch the edges together to seal into a Samosa.
  6. Heat oil till hot (but not smoking) in a saucepan and fry till golden brown.

Alternatively make the Samosas for another day. Pop ‘uncooked’ samosas in a tuperware container and freeze. Take out freezer and put frozen samosa immediately into hot oil and cook and serve.

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