Coconut Beet Samosas
photo by Late Night Gourmet
- Ready In:
- 1 teaspoon kosher salt
- 4 tablespoons olive oil
- 1 lb russet potato
- 1 lb beet
- 1 coconut
- 1 serrano pepper
- 1 tablespoon garam masala, divided
- 2 1⁄2 cups self rising flour
- 7 tablespoons light butter, cold and cut into pieces
- 3⁄4 cup water
- 1 tablespoon ground fenugreek
- 1 cup coconut water
- 1 small onion, chopped
- 1 teaspoon ginger, freshly grated
- 2 garlic cloves, grated
- 10 curry leaves, diced
- 1 teaspoon coriander seed
- 1 teaspoon mustard seeds
- 2 tablespoons lemon juice
- 1 teaspoon turmeric
- Preheat oven to 350 degrees F.
- Pierce one of the "eyes" in the coconut.
- Enlarge the hole, and drain coconut water. Retain coconut water for later use.
- Using a meat mallet or clean hammer, break open the coconut shell. Separate the flesh of the coconut from the inside of the shell with a butter knife.
- Use a potato peeler to remove the skin from the coconut flesh.
- Cut coconut flesh into chunks. Use some of the oil to coat the chunks and dust with some of the garam masala and salt. Place in a baking sheet.
- Cut beets from the stem. Retain the greens if desired. Scrub the skin of the beets. Cut into wedges and set aside. Use some of the oil to coat the wedges and dust with some of the garam masala and salt. Place in a different baking sheet from the coconut.
- Peel potatoes and cut into chunks. Use some of the oil to coat the chunks and dust with some of the garam masala and salt. Place in a different baking sheet from the coconut and beets.
- Coat pepper with oil and place in one of the baking sheets. Bake coconut, beets, potatoes, and pepper for 30 minutes, turning pieces over halfway through.
- Mix together the flour, butter, fenugreek powder, and salt until the dough has a shaggy consistency from the butter chunks.
- Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
- Knead the dough until dry ingredients are fully blended. Wrap in plastic wrap and set aside for 20 minutes.
- Cut roasted coconut chunks into smaller pieces. Place pieces with coconut water from the coconut into a food processor. Pulse until reduced to small pieces.
- Heat 2 tablespoons of olive oil in a pan. Add onions and saute for about 5 minutes. Add ginger, garlic, mustard seeds, and coriander seeds. Stir fry for 1 minute add saute until light brown.
- Dice serrano pepper. Add curry leaves, lemon juice, turmeric, peppers, and remaining garam masala to the pan. Stir fry for 2 minutes.
- Add coconut pieces to the pan and stir fry for 2 minutes. Break potatoes into small pieces, but don't mash them, and add to the pan. Stir fry for 2 minutes. Drain any remaining liquid from beets. Break into small pieces, but don't mash them, and add to the pan. Stir fry for 2 more minutes. Set aside and allow to cool.
- Divide dough into 8 equal portions. Use a rolling pin, roll a piece of dough into a 5" oval, as flat as you can make it. Cut in half.
- Run a moist finger along the perimeter of each half. Place a tablespoon of the filling into each half.
- Fold the dough over to fully cover the filling and press any loose pieces together. Shape each half into a triangle. Repeat for remaining dough and filling.
- Oil baking sheets, and roll each samosa in the oil to coat all sides.
- Bake samosas for 30 minutes, ensuring that they aren't touching. If not browned sufficiently, bake for another 10-15 minutes as needed. Remove and place on cooling rack when golden brown.
Questions & Replies
Got a question? Share it with the community!
Have any thoughts about this recipe? Share it with the community!
RECIPE SUBMITTED BY
I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".