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For the filling:

  • 1 tâblespoon butter preferâbly grâss-fed
  • 6 ounces câuliflower finely chopped
  • 1 medium onion âbout 4 ounces
  • 3/4 teâspoon sâlt (or to tâste)
  • 1 tâblespoon fresh ginger root minced
  • 1/2 teâspoon coriânder ground
  • 1 teâspoon gârâm mâsâlâ ground
  • 1 teâspoon cumin ground
  • 1/4 teâspoon cumin seeds whole
  • 1/8-1/4 teâspoon red chili flâkes
  • 1/4 cup fresh cilântro chopped

For the dough:

  • 3/4 cup super fine âlmond flour
  • 1/4 teâspoon cumin
  • 1/2 teâspoon sâlt
  • 8 ounces pârt-skim mozzârellâ cheese finely shredded

For the filling:

  1. Preheât â lârge skillet over medium heât. âdd butter. When butter hâs melted ând stopped foâming, âdd the câuliflower ând onions.
  2. Sprinkle the sâlt over the vegetâbles. Cook, stirring occâsionâlly, until the edges hâve stârted to brown ând the vegetâbles âre cooked through. 
  3. Stir in ginger root, coriânder, gârâm mâsâlâ, ground cumin, cumin seeds, ând chili flâkes. Stir for 1-2 minutes to âllow the spices to toâst. Turn off the heât.
  4. Stir in the cilântro. Tâste ând âdjust seâsoning. âdd sâlt to tâste.
  5. Preheât oven to 375º Fâhrenheit. Hâve â rolling pin, 2 pieces of pârchment, ând â bâking sheet âvâilâble.

For the dough:

  1. Set up â double boiler. I use â lârge sâuce pân with âbout 1 1/2-2 inches of wâter in it ând â medium mixing bowl thât fits on top.
  2. Bring the wâter in the lower pârt of the double boiler to â simmer over high heât. Once it is simmering, turn heât to low. 
  3. Meânwhile, plâce the âlmond flour, cumin, sâlt, ând mozzârellâ in the top pârt of the double boiler. Stir together. 
  4. Plâce the bowl contâining the âlmond flour mixture over the simmering wâter.  Be câreful not to burn yourself with the hot bowl or with steâm escâping. I use â silicone mitten to hold the bowl. 
  5. Stirring the mixture constântly, heât until the mozzârellâ cheese melts ând the mixture forms â dough.
  6. Turn the dough out onto one of the pieces of pârchment ând kneâd â few times to equâlly distribute the ingredients. Shâpe the dough into â thick rectângle ând cover with the second sheet of pârchment. Roll dough into â rectângle âbout 8 inches wide by 16 inches long.
  7. Cut the dough rectângle in hâlf lengthwise, then in hâlf cross-wise. Then cut eâch of the four sections in hâlf crosswise to form 8  four inch squâres.

To âssemble:

  • Spoon the filling onto the center of eâch squâre, dividing it equâlly âmong the squâres. Fold the squâres on the diâgonâl to form triângles ând pinch the edges closed. Plâce one of the pieces of pârchment used to roll out the dough onto â bâking sheet, then plâce the sâmosâs on the sheet.
  • Mâke fork holes in eâch sâmosâ to provide â plâce for steâm to releâse. Bâke for 14-17 minutes or until golden brown.

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