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1
Dough:
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2
Sift together Bob's red mill flour, tapioca starch, cornstarch, xantham gum and salt. Add sesame seeds.
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3
Stir in 2 tablespoons olive oil and slowly add water, a little at a time. Keep mixing or kneading until mixture is like bread dough (you may not need all of the water. I found it best to mix until the dough is a little sticker than you would expect, that way it is much more pliable when trying to put together samosas) Cover dough and place in a warm place for about 30 minutes.
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4
Filling:
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5
Add 1/2 teaspoon salt to saucepan of water deep enough to cover potatoes. Bring water to a boil. Add potatoes and cook until they are soft. Drain, mash and measure out 2 cups.
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6
In a medium size frying pan set on medium heat, add 3 tablespoons olive oil. Add mustard and fennel seeds. When they start popping add cumin, crushed red pepper, turmeric, 1/2 teaspoon salt, garlic and jalapenos. Cook four about one minute. Add the mashed potatoes and the peas to the spices, mixing well. Cook for 2-4 minutes. Remove from heat.
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7
Assembling Samosas:
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8
Roll dough into 2 inch balls and cover with plastic wrap. Working with one ball at a time, use a rolling pin to roll each ball into a circle about a 1/4 inch thick. Cut each circle in half. Put a small amount of filling in the middle of each half circle. Gently fold the dough around the filling to make a cone. With a fork, press down on the ends of the dough to fuse the dough together. Add more filling if desired, then close the top of the cone.
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9
Fry samosas in frying oil. Or bake in oven.
