Aloo Walnut Samosas with Cilantro-Walnut-Mint Chutney - Featured Recipe -
Featured Recipes

Aloo Walnut Samosas with Cilantro-Walnut-Mint Chutney

Categories: Indian, Vegetarian
Step 1
1 1/4 cups • rice flour, white
3/4 cup • California walnuts, toasted, finely ground
2 tsp • xanthan gum
1 tsp • Baking powder
2 tsp • Coconut sugar
1/4 cup • coconut oil, room temperature
1 cups • Cold water
• Buckwheat flour, as needed

Combine all dry ingredients and mix well. Add coconut oil and blend with fork into pea-sized chunks.

Slowly add cold water and mix well until dry ingredients are incorporated. Take care not to overwork and warm the dough, which causes the coconut oil to melt. Cover and let dough rest for 20 minutes.

Portion dough into 1.0 to 2.1-ounce dough balls. Using buckwheat flour, dust cutting board and roll dough balls thinly into about 1/16-inch thick, 7-inch diameter circles.

Stack tortillas and cut in half. Cover with towel and set aside. Yield: 20 pieces
Step 2
• Coconut oil
1 1/2 cups • Finely diced yellow onion
1 tbsp • Minced garlic cloves
1 1/2 tbsp • Peeled minced ginger
3 tbsp • Cilantro, chopped
1 tbsp • Serrano chile • seeded and minced
1 tbsp • cumin seed, whole, toasted, coarsely ground
1 tsp • coriander seed, whole, toasted, ground
2 1/2 tsp • Garam masala
1/2 tsp • amchoor powder (dried, unripe, green mango--can be substituted with lime zest)
1 tsp • lemon juice, freshly squeezed
1 tsp • Sea salt
4 cups • canola oil, for frying
Aloo Filling

Heat coconut oil in sauté pan. Add yellow onions and cook until liquid is all gone, about 6 to 8 minutes. Add garlic and ginger and cook until fragrant. Add red potatoes and cover and cook until soft, about 10 to 12 minutes.

Add remaining ingredients and cook for another 3 to 5 minutes. Season to taste with sea salt. Yield: 3˝ cups.
Step 3
3 1/2 cups • cilantro, stems removed, packed
1 cup • mint leaves, packed
1/2 cup • California walnuts, toasted and chopped
3 tbsp • lemon juice, freshly squeezed
2 tsp • Serrano chile, chopped
3/4 cup • Greek yogurt, plain
1 tsp • Sea salt
Cilantro-Walnut-Mint Chutney

In a blender, add all ingredients and puree until smooth. Cover and set aside until ready for use. Yield: 2 cups.
Step 4

Fold tortilla in half, then fold rounded edge together and crimp to hold in place. Fill each tortilla with about 3 tablespoons of Aloo filling and fold over to close top and crimp edges. Continue with remaining tortillas.

Heat canola oil in a cast iron skillet to 365° F. Deep-fry each samosa until golden brown, about 3 to 5 minutes. Drain on top of paper towel. Serve immediately with Cilantro-Walnut-Mint Chutney.


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