Indian Samosas with Tomato Chutney
Makes approximately 30 small-medium samosas
❏ 2 tbsp avocado oil
❏ 1 tbsp cumin
❏ 2 tsp cinnamon
❏ 2 medium sweet potatoes
❏ 6 medium carrots
❏ 2 tsp salt + more to taste
❏ ¼ cup sugar
❏ ½ cup water
❏ 4 cup all-purpose flour + ¼ cup for forming samosas
❏ 4 tbsp sugar
❏ 2 tbsp salt
❏ 4 tbsp avocado oil
❏ 1 cup of lukewarm water (+/- based on consistency of dough) + more for forming samosas
❏ 1.5 tbsp avocado oil
❏ 1 tbsp mustard seeds
❏ 1 tsp cinnamon
❏ ¼ cup sugar
❏ 6 tomatoes, purred
❏ Water (as needed)
1. Begin by chopping the sweet potatoes and carrots in small cubes the size of a green pea.
2. In a large pot put the oil and let it heat for about 20 seconds on medium heat. Then add the cumin and stir it in the oil so that it is equally spread throughout the bottom of the pan.
3. Add the carrots and let them cook for 3 minutes before adding the sweet potatoes.
4. Stir consistently for 4 minutes before adding water, sugar, cinnamon, and salt.
5. Cook approximately 15-20 more minutes, until cooked. If the water evaporates before the vegetables are fully cooked, add more water.
6. Once cooked, set aside to let cool.
1. In a bowl, mix flour, sugar, and salt.
2. Massage the oil into the dough equally.
3. Heat up water to a lukewarm temperature and slowly let the water dribble in to form a non-sticky, kneadable, firm dough. Knead on a clean surface until the dough is smooth and pliable.
4. Roll the dough into a rope with a diameter of approximately 2 inches.
5. Cut the cylinder into 15 equal pieces, place them into a bowl, and cover with a warm, damp towel to prevent the dough from drying out.
6. Set up your space by cleaning your countertop, and warming up about ½ cup of water. Have ¼ cup flour available, and get out a knife and a rolling pin.
7. Take one piece at a time and knead it into a flattened piece. Sprinkle flour on your clean countertop as well as over the piece and use a rolling pin to flatten the piece into an oval with approximate diameters of 6 in and 11 in.
8. Cut the oval in half along the shorter diameter. Dip your finger in water and run your finger over the straight edge of each semi-circle.
9. In the middle of each piece, place a spoonful of your filling and then pick up one corner of the straight edge and bring it over to the dry edge forming a cone to cover your filling.
10. Take the other corner to the dry edge to fully enclose the filling.
11. Press all along the curved edge to fully seal the samosa and cut off extra dough as desired.
12. The top edge can be left as is, crimped with a fork, or you can use your fingers to plait it (as shown).
13. Heat 2.5-3 inches of sunflower oil in a small pot. You’ll know the oil is ready when you drop in a tiny ball of dough and it rises to the top right away.
14. Put in 1-2 samosas at a time and fry until golden and crispy (approximately 2 minutes on each side).
15. When done, let cool for 5-10 minutes before serving.
1. Cut tomatoes into quarters and puree in a blender with as little water as possible (only put as much as you need to in order to be able to blend them).
2. Put oil and mustard seeds in a small pot on medium heat and cover with a lid.
3. Once the mustard seeds start popping, quickly add the tomato puree to avoid oil splashing up at you.
4. Stir in the cinnamon and add sugar.
5. Cover and let it continue to simmer for 15-20 minutes, until your desired consistency.
6. Add salt to taste and enjoy!