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Butternut Samosas & Tamarind Chutney Vegan, Gluten-Free Recipe (with Video)

Wheat-free, Grain-free, Sugar-free
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healthyveganeating

Discover our Butternut Samosas & Tamarind Chutney Vegan, Gluten-Free Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
8

Prep 30min | Cook 20min

Ingredients

Filling
- 1 Butternut squash, medium
- 0.5 c peas
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 0.5 tsp Turmeric
- 1 tsp garam masala
- 1 tsp ground fennel
- 1 tsp cumin powder
- 2 tsp ground coriander
- 0.125 tsp Cayenne, or 1/2 tsp red chili powder
- 0.5 tsp Ginger powder
- 1 clove Garlic
- 1 tsp Salt, or to your taste
- 1 tbsp Lemon juice
Crust
- 2.5 c Almond flour, fine
- 0.667 c arrowroot powder
- 0.5 tsp Baking powder
- 4 tbsp ground flax
- 0.5 c water, plus 2 tbsp
- 1.5 tsp Salt
Tamarind Chutney
- 0.5 c Tamarind pulp
- 0.5 c date paste
- 0.25 tsp Ground cumin
- 0.25 tsp ground coriander
- 0.25 tsp ground fennel
- water, to thin as needed
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Directions

Prepare Filling
1. Peel and dice butternut squash.
2. Steam until just soft.
3. Add cumin and coriander to a dry pan and roast lightly on medium heat.
4. Add 2-4 tbsp of water and all the other spices.
5. Mix until combined.
6. Add peas and stir.
7. Add cooked squash and stir.
8. Allow for the squash to mash slightly, still keeping whole pieces.
Prepare Pie Crust
1. Mix ground flax and water and set aside.
2. Combine almond flour, baking powder, starch and salt together in a bowl.
3. Add flax mixture and mix with spoon until it begins to come together.
4. Use your hands to bring it all together to form a ball of dough.
5. Divide into 4 equal balls.
6. Roll into a circle between two pieces of parchment paper.
7. You may use a round bowl to trim edges.
8. Cut the circle in half.
9. Carefully pick up a semi circle and form into a cone shape.
10. Pressing to seal the seam.
11. Add filling, taking care not to overstuff.
12. Seal the top edge.
13. Repeat for the rest of your samosas.
14. Bake in a preheated oven at 400 for 20 minutes, or until light golden brown.
Prepare the Chutney
1. Soak a 3 inch piece of tamarind (amount will vary depending on the brand) in 1 cup of boiling hot water.
2. Allow to sit and soften for 10-15 minutes.
3. Transfer tamarind and water to a mesh strainer and using a spoon push the pulp through into a bowl.
4. Transfer 1/2 cup of pulp to a saucepan.
5. Add date paste and seasoning.
6. You may add some water if your chutney is too thick.
7. Bring to a simmer for 2-3 minutes.
8. Remove from heat.

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