Gluten Free Samosa
Instructions
1. Cut the potatoes in half and boil in a big pot of salted water until just tender. Drain and when cool enough to handle, cut into 3/4 dice. Set aside.
2. Heat the oil in a small skillet over medium high heat. Toss in the cashews and stir almost constantly until they begin to brown. Toss in the onion, salt and ginger and cook stirring often, until the onion begins to become translucent. Toss in the cumin and coriander and stir another 45 seconds. Remove from heat.
3. Pour the spice mixture over the potatoes along with the cayenne, peas, lemon juice and carrots, if using. Stir gently to combine. Season to taste with more salt and cayenne, if desired.
To Assemble:
1. Preheat oven to 375-400F.
2. Fill a lipped tray or saucepan big enough to accommodate the papers with warm water.
3. Place a piece of parchment on a cookie sheet, and lay out a clean smooth towel on a flat surface to create a work surface. Place 1-2 rice papers at a time in the warm water. When the paper is just pliable, remove it from the water and place it on top of the towel and smooth it out.
4. With a super sharp knife or pizza cutter, cut the paper in half.
5. Place 2 big tablespoons of the potato filling in the center of one of the halves. Grab a corner and bring it over the filling, do the same with the other corner, then fold the bottom edge up and over to close the packet. Try to make sure each samosa has a nice pointy top.
6.
7. Place the folded bundle on top of the parchment and continue making the others, being mindful as you place each additional samosa to keep them from touching each other.
8. Brush each samosa with a very thin layer of canola oil, flip and then coat the other sides.
9. Bake for ten minutes, then flip. Continue baking, until golden brown, about 20 minutes.
10. Serve hot with cilantro chutney for dippin'.
