Cauliflower Samosas With Cilantro Chutney Recipes

CAULIFLOWER SAMOSAS WITH CILANTRO CHUTNEY

Steps:

• 1. TO MAKE THE FILLING: In a large saucepan of lightly salted boiling water, cook the cauliflower until tender, about 10 minutes. Drain and rinse under cold water. Finely chop the cauliflower with a large knife (don't use a food processor, which could puree the cauliflower). Place in a fine sieve and press gently to remove excess water. Set aside. 2 In a large skillet over medium heat, heat the oil. Add the onion and cook until golden brown, about 6 minutes. Reduce heat to medium-low and stir in the ginger, garlic, salt, coriander, cumin, curry powder, fennel, turmeric, and cayenne. Add the reserved cauliflower and stir constantly until well coated with the spices, about 1 minute. The cauliflower mixture should be fine-textured and dry, but not mashed. Let cool completely. 3. MEANWHILE, MAKE THE CHUTNEY: Follow Cilantro Chutney recipe instructions.4. TO MAKE THE DOUGH: In a food processor, pulse the flour, whole-wheat flour, and salt to combine. In a glass measuring cup, mix the 3 tablespoons oil with the water. With the machine running, pour the liquid through the feed tube and process until the dough forms a large ball on top of the blade (there may be a few stray bits of dough in addition to the dough in the work bowl). If the dough is too dry or wet, the dough will not form a ball. If the dough feels wet and sticky, add additional flour, 1 tablespoon at a time, and process after each addition. If the dough feels dry and crumbly, follow the same procedure, adding additional water, 1 tablespoon at a time. To make the dough by hand, put the flours and salt in a large bowl. Stir in the oil and enough water to form a stiff dough. Turn out onto a lightly floured surface and knead until smooth and firm, about 10 minutes. 5. On an unfloured work surface, knead the dough briefly until smooth. Form into a ball, place on the work surface, and brush the top lightly with oil. Cover loosely with plastic wrap. Let stand for 5 minutes. 6. To make the samosas, dust 2 baking sheets with flour. Pinch off enough dough to roll into a 1 1/4-inch ball. Keeping the remaining dough covered, flatten the dough and roll it into a 5-inch round. With a sharp knife, cut the round in half crosswise to make 2 semicircles. 7. Moisten the straight edge of 1 semicircle with cold water. Lift up the ends of the straight edge to meet and overlap slightly, forming a cone shape. Press the overlapping seam of dough to seal. Place about 1 teaspoon filling into the cone. Pinch the open top of the cone shut, then press with the tines of a fork to seal. Place the samosa on a baking sheet. Repeat with the other semicircle, then the remaining dough and filling. 8. Preheat the oven to 200°F. Line 2 baking sheets with paper towels. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the samosas until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer the samosas to the paper towels to drain. Serve warm, with the chutney for dipping.

CAULIFLOWER SAMOSAS WITH TAMARIND SAUCE (RAW)

Steps:

• Wrappers:In a high-speed blender, puree the coconut with the coconut water, cayenne, and salt until completely smooth. Using an offset spatula, spread the coconut very thin on Teflex-lined dehydrator trays and dehydrate at 115 F for 2 to 4 hours, or until the surface is dry. Carefully flip over and peel away the Teflex sheets. Dehydrate further on the screen only, just to dry the underside, 15 to 30 minutes longer. The wraps should be very thin, almost transparent, and very pliable.
• Carefully slide the wraps onto a flat cutting surface and cut into large rectangles, about 3 by 7 inches, and set aside.
• Filling:Place the cauliflower florets in a food processor and pulse a few times to chop into small pieces. It's okay if they are not entirely uniform in size - they add texture.
• In a high-speed blender, add the nuts, water, garam masala, Chunky Chat, and ginger and puree at high speed for 2 minutes until completely smooth. It should be the consistency of heavy cream. Season with salt and pepper to taste.
• Add the cauliflower, peas, and macadamia cream to a shallow glass bowl or pan and stir to combine. Place the bowl in the dehydrator and dehydrate at 115 F for about 2 hours, stirring occasionally, until the cauliflower becomes somewhat tender and the cream thickens a bit.
• Toss the cilantro in with the cauliflower mixture just before filling the wraps.
• To make: Place a heaping tbs of cauliflower filling at one end of a coconut wrapper. Fold one corner over diagonally to meet the other side, to form a triangle. Fold the samosa over and continue folding like a flag. Wet the end of the wrapper slightly to seal.
• For Tamarind Sauce:Place the tamarind pulp, maple syrup, nama shoyu, and olive oil in a blender and puree until smooth. Taste for seasoning and add a pinch of salt if necessary. Place in a separate bowl and set aside. This sauce may be made ahead and refrigerated for up to 2 days. It can also be frozen if you have leftovers or want to make it in advance.
• For Banana Tamarind Sauce: Puree the sauce ingredients in a blender until completely smooth. Transfer to a separate container and set aside.
• Serve with your favorite mango chutney!