We are excited to have Chef Alyssa Gorelick joining our blog for the next six months. The Charlotte-based chef focuses on healthy and sustainable cooking – whether it’s in a restaurant or her own cooking classes. Here’s a taste of what’s to be hitting the blog for the next few months.
I created this version of a samosa quite recently. I was catering a party for a very special group of friends and needed a hearty vegan appetizer. So, as I sat around the farmers market planning my menu, I couldn’t resist buying up all of the huge white sweet potatoes and what do potatoes work perfectly for? Samosas! One thing I have been hooked on this winter has been white sweet potatoes. They provide a satisfying savory-sweet flavor and are very filling without being too heavy. That is why they made the perfect samosa filling, and the diced carrot adds some texture. These are perfect for a holiday party or simply for snacking. They can even be stored in the freezer and cooked later. I served them with a freshly made date and acorn squash chutney and needless to say, they didn’t last long!
White Sweet Potato and Carrot Samosas
Makes 26 Samosas
For the Pastry:
1½ cups organic unbleached flour
¼ cup chickpea flour
1 tsp salt
¼ cup Kelapo Coconut Oil, warm but not melted
6-7 Tbsp water
For the Filling:
1 pound white sweet potatoes, about 2 medium potatoes
½ pound carrots, peeled and diced small
1 Tbsp Kelapo Coconut Oil
1 Tbsp fresh turmeric, peeled and chopped
2 tsp yellow curry powder
½ tsp cinnamon
½ tsp cayenne pepper
Sea salt to taste
Kalepo Coconut Oil for brushing
- Whisk the flours and salt together in a mixing bowl. Add in the coconut oil and rub with your fingertips until incorporated; it will be the texture of bread crumbs. Slowly add in the water, a little at a time until the mix can stick together like a ball of dough, but not be sticky.
- Transfer the dough to clean surface and knead together for 3-5 minutes. This is key because the coconut oil needs to be fully incorporated. Knead until a smooth, shiny dough is formed. Then wrap it and set aside for at least one hour to rest.
- Begin making the filling; peel and cut the potato into cubes then place in a pot with enough cold water to cover, sprinkle in some salt and bring to a boil. Keep at a boil until potatoes soften. Strain and allow to cool.
- Melt coconut oil in a sauté pan on medium-high heat and add in the diced carrots. Stir with a wooden spoon or spatula as they cook, about 5 minutes, they will be tender and caramelize on the outside. Remove from heat to cool when done.
- In a food processor, puree the sweet potatoes with the turmeric, curry, cinnamon and cayenne. Once smooth, transfer into a bowl and fold in the carrots. Adjust seasoning to preference and season with salt.
- To make the samosas, roll the dough into a foot long rope. Using a butter knife, cut 12 equal portions of dough. Roll those into a ball your hand and pat down. Using a rolling pin, make a thin 6-inch disk. Cut the disk in half to make a semi-circle.
- Using a little water, moisten the diameter of the dough, the roll the semi-circle around your finger to make a cone. Fill with a heaping tablespoon of the filling and seal the third side by moistening it with water. Press each end to ensure they are sealed.
- Place the samosas on a sheet pan and brush with additional coconut oil. Bake at 350 degrees Fahrenheit for 20 minutes. They will become golden brown around the edges.
- Allow to cool for 5 minute before devouring. Serve with your favorite yogurt sauce or chutney if desired.
-Chef Alyssa, Chef Alyssa’s Kitchen