White Sweet Potato and Carrot Samosas

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

Healthy and delicious - yes it IS possible!

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Allow to cool for 5 minute before devouring.  Serve with your favorite yogurt sauce or chutney if desired.

 -Chef Alyssa, Chef Alyssa’s Kitchen

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