1/2 teaspoon amchoor powder (dried, unripe, green mango–can be substituted with lime zest)
2 teaspoons lemon juice, freshly squeezed
1 teaspoon sea salt
4 cups canola oil, for frying
CILANTRO-WALNUT-MINT CHUTNEY
3½ cups cilantro, stems removed, packed
1 cup mint leaves, packed
1/2 cup California walnuts, toasted and chopped
3 tablespoons lemon juice, freshly squeezed
2 teaspoons Serrano chile, chopped
3/4 cup Greek yogurt, plain
1 teaspoon sea salt
Preparation
GLUTEN-FREE TORTILLA
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.
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: 3½ cups.
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.
ASSEMBLY
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.
Sweet corn and spicy chiles makes for a fun take on the classic elote, Mexican street corn on the cob. Go with yellow corn for a more vibrant colored dip.
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