Step 1

Place potatoes with cold water in a large pot over medium-high and bring to boil. Reduce heat and simmer for about 10 minutes or until potatoes are tender. Drain and set aside.

Step 2

Preheat oven 400 degrees. Line baking sheet with parchment paper and lightly grease.

Step 3

Heat oil in a skillet over medium heat, add onion, garlic, ginger and cook until soft about 3 minutes. Add curry powder and cook for a minute stirring.

Step 4

Add potatoes, peas, cilantro, cayenne pepper and salt and stir to combine flavors. Remove from heat to cool.

Step 5

Combine gluten-free flour and water in a small bowl and mix to form a paste.

Step 6

Cut tortilla down the middle, fold one side over towards the center and add a little paste then bring the other end up and over the pasted end and seal to form a cone. Add filling and seal the remaining open end with the paste. Repeat with remaining tortillas.

Step 7

Place samosas on a baking tray, brush with oil and bake for 30 minutes, turning halfway.

Step 8

If your tortillas aren't pliable enough, warm them up on each side one at a time in a dry skillet heated over medium-high heat.