Easy Baked Vegan Gluten-Free Samosas

Add peas to potato/carrot mixture. Turn off heat, cover and let sit while you prepare the rest of the filling.

In a skillet heat oil over medium heat. Add onion and garlic & saute for 5 minutes, or until onions are turning translucent.

Drain your potato, carrot, pea mixture and return to the pan. Add garlic, onion, cilantro, lemon juice and all spices. Mix and mash until the filling is as coarse or smooth as you prefer. I like it mostly smooth with a few potato chunks left in. Salt to your tastes. Let sit while you prepare the samosa dough.

Preheat oven to 375°F. Grease or line a cookie sheet with parchment paper; set aside.

In a sauce pan heat water, oil and salt on high heat until boiling.

Pour in flour and baking powder and immediately vigorously stir until all liquid is absorbed (it will look a tad crumbly at this stage, but will come together). Let it cool for a few minutes before handling.

Place your samosa dough onto a parchment or wax paper lined cutting board. Knead until you can form one round ball.

Divide the dough ball into 8 smaller balls.

Using your hands or a rolling pin, roll and stretch each ball into one small round circle (about 4 inches across). This is a rubbery dough, but you’ll find it is relatively easy to work with. Don’t be afraid to stretch and pull.

Slice each circle in half to form 16 semi-circles.

Place a dollop of samosa filling into the center of each semi-circle.

Take one corner of the dough and stretch it across the filling.

Take the other corner and stretch it over the first layer of dough, forming little triangles. Press the edges down to seal the filling, if desired.

Brush each triangle with olive oil and place onto your prepared baking sheet.

Bake for 30 minutes, or until crispy and turning slightly golden, turning each samosa over halfway through cooking time.

Let cool before enjoying as is, with a favorite condiment or alongside other Indian dishes!

Enjoy.