Aloo Walnut Samosas with Cilantro-Walnut-Mint Chutney

DESCRIPTION

These lightly fried, gluten-free and vegan appetizers are bite-sized bursts of savory flavor.

Total Time
1 Hr, 50 Mins
Serves
10
Serving Size
2 pieces
Meal
Snack
Course
Appetizers

Total Time

Prep Time
1 Hr, 40 Mins
Cook Time
10 Mins
Total Time
1 Hr, 50 Mins

Nutrition

Calories
420 cal
Total Fat
31 g
Polyunsaturated Fat
12.3 g
Cholesterol
0 mg
Sodium
540 mg
Carbohydrates
31 g
Dietary Fiber
4 g
Protein
8 g

Ingredients

GLUTEN-FREE TORTILLA

  • 1¼ cups rice flour, white
  • 3/4 cup California walnuts, toasted, finely ground
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking powder, gluten-free
  • 2 teaspoons coconut sugar
  • 1/4 cup coconut oil, room temperature
  • 1 cup water, cold
  • Buckwheat flour, as needed

ALOO FILLING

  • 3 tablespoons coconut oil
  • 1½ cups onions, yellow, finely diced
  • 3 cups potato, red, small, diced
  • 1 tablespoon garlic cloves, minced
  • 1½ tablespoons ginger, peeled, minced
  • 3 tablespoons cilantro, chopped
  • 1 tablespoon Serrano chile, seeded, minced
  • 1 tablespoon cumin seed, whole, toasted, coarsely ground
  • 1 teaspoon coriander seed, whole, toasted, ground
  • 2½ teaspoons Garam masala
  • 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

  1. Combine all dry ingredients and mix well. Add coconut oil and blend with fork into pea-sized chunks.
  2. 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.
  3. 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.
  4. Stack tortillas and cut in half. Cover with towel and set aside. Yield: 20 pieces.

ALOO FILLING

  1. 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. 
  2. Add remaining ingredients and cook for another 3 to 5 minutes. Season to taste with sea salt. Yield: 3½ cups.

CILANTRO-WALNUT-MINT CHUTNEY

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

ASSEMBLY

  1. 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.
  2. 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.