This is a traditional family recipe for chapati that has been adapted to get the most from our gluten free chapati flour. Place the sifted flour into a small bowl and mix with water to form a glue like consistency. Set aside

Place the second oiled circle onto the oiled/floured circle, oil side against the flour. Pinch the circumference all round to seal the two circles together Add the water to the flour in small amounts to bind it – keep in mind that you are adding milk later, so be careful not to make the dough too wet Add the water to the flour in small amounts to bind it - keep in mind that you are adding milk later, so be careful not to make the dough too wet

Taking one of the semi-circles of pastry with the unheated side up, apply edible glue to the outside curved upper edge as shown in the first illustration above (glued areas shown in orange) . Heat the oil in a karahi or wok/deep fat fryer on medium to high heat. To test when hot enough, drop a very small amount of the pastry into the hot oil, it should rise within a second or two Roll the mixture together and leave it to stand in a warm spot for at least one hour. Then form the dough into small balls and flatten down Place on the heated tawa and heat for 15 - 30 seconds on each side - should just be warm enough so that they can be split into two again.

Add the diced potatoes, mix into the peas and sweetcorn mixture, cover the pan and allow to cook gently stirring occasionally for about 15 minutes. Remove the lid and continue to cook for a further 5 minutes or so. This is a traditional family recipe for chapatis, adapted to get the most from our gluten free chapati flour.

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Roll out two balls into a circle each about 2 inches in diameter. Brush one side of each circle lightly with oil then spread a thin layer of sifted gluten free chapati flour on one of the oiled circles. Fry on medium to high heat. When the samosas rise in the oil, turn them over. Turn them over every occasionally until they are golden brown in colour on both sides.