Sweet potato samosas
0.75 h
4 raciones
Difficulty:
Fácil
Ingredients
DOUGH
150 g white spelt flour
60 ml water enough to give dough consistency
3 g salt
3 g curry powder
30 ml oil
5 g nigella sativa.
FILLING
300 g small cubes sweet potato al dente
200 g cooked chickpeas
100 g brunoise red onion
50 g cashews finely chopped
30 g finely diced ginger
60 g finely diced garlic
10 g cumin grains
5 g ground coriander seeds
2.5 g cinnamon powder
salt and togarashi to taste
coconut oil.
Preparation:
For the dough
Lightly toast the nigella sativa, leave to cool and set aside.
Mix the solid ingredients together in a bowl and stir; add water a little at a time while stirring the dough to achieve the desired texture. Set aside in a bowl covered by a damp cloth so it does not dry out.
For the filling
Sauté the aromatic ingredients in coconut oil, add the spices and season to taste.
Stir all the ingredients in a bowl, season to taste again. Set aside.
Making the samosas
Brush a flat surface with oil and roll out the dough; use a rolling pin to leave thin, unbroken dough.
Cut the dough to the desired size using a cutter. Fill the dough and seal the edges, twisting the dough to ensure the samosa is closed properly.
Fry in coconut oil until golden. Serve with tomato chutney or curried yoghurt.
