Christmas Dinner! Part 1: Samosas

The newest tradition of the Daly Family for Christmas includes an Indian feast for Dinner. Last year I made Chicken Tiki Masala, this year I expanded my horizons and made Chicken Korma, Veggie Vindaloo, Samosas and Naan. Due to the intensive nature of the cooking process (and how much I screwed up). This post will be broken up into 3 posts: Chicken Korma, Veggie Vindaloo, and Samosas and Naan.

First up: the Appetizers: Samosas

This post will feature a guest post from my brother. Should be comical .





  • 2 Idaho potatoes – peeled, steamed and cubed
  • 1 small onion diced
  • 1 cup frozen peas
  • 2 tbsp. Curry Powder


  • 2 1/4 cup gluten free flour mix (this mix included brown rice flour, tapioca starch, potato starch, and quinoa flour)
  •  1 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup coconut milk

Creating the filling and the dough was very easy. In fact, I made the filling in one bowl and the dough in the other. That is when my sou chef for Christmas Dinner stepped in and took over the rest.

Sous chef and little brother extraordinaire, Patrick, at the ready.

Building the samosas was easy as well. Ball up the dough and roll it out extra thin on a piece of parchment paper, so that it almost looks transparent against the board underneath it. Then placed the filling inside of the dough and fold it up into the nice, familiar samosa shape we all know and love. There should be around 10 samosas in total, all of them decently sized.

Once the samosas are formed, fry them inside of a pan filled half an inch with olive oil. Keep them in the oil for 4-5 minutes (closer to 5) before flipping; both sides needs to be fried to keep the filling inside. 

Then once fried, set the samosas aside and let them cool off. Some pay fall apart, but that is okay. Just keep frying them and hope for the best. They are now ready to serve at your discretion. I would suggest some sort of sauce along with it, but to each their own.



Huge hit! There was way too much filling, but overall a very good dish. And a great started to the main dish. (More about how my timing was so off for that later). Requests were made for a repeat, and I would for sure make these again.

The Nitty Gritty:

  • Total Cost: $15.00
  • Total Time: 30 minutes prep, 10 minutes frying – 40 minutes total
  • Serving Size: 10 or more samosas, no more than 12.

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