Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Wrappers:In a high-speed blender, puree the coconut with the coconut water, cayenne, and salt until completely smooth. Using an offset spatula, spread the coconut very thin on Teflex-lined dehydrator trays and dehydrate at 115 F for 2 to 4 hours, or until the surface is dry. Carefully flip over and peel away the Teflex sheets. Dehydrate further on the screen only, just to dry the underside, 15 to 30 minutes longer. The wraps should be very thin, almost transparent, and very pliable. | 2. Carefully slide the wraps onto a flat cutting surface and cut into large rectangles, about 3 by 7 inches, and set aside. | 3. Filling:Place the cauliflower florets in a food processor and pulse a few times to chop into small pieces. It’s okay if they are not entirely uniform in size - they add texture. | 4. In a high-speed blender, add the nuts, water, garam masala, Chunky Chat, and ginger and puree at high speed for 2 minutes until completely smooth. It should be the consistency of heavy cream. Season with salt and pepper to taste. | 5. Add the cauliflower, peas, and macadamia cream to a shallow glass bowl or pan and stir to combine. Place the bowl in the dehydrator and dehydrate at 115 F for about 2 hours, stirring occasionally, until the cauliflower becomes somewhat tender and the cream thickens a bit. | 6. Toss the cilantro in with the cauliflower mixture just before filling the wraps. | 7. To make: Place a heaping tbs of cauliflower filling at one end of a coconut wrapper. Fold one corner over diagonally to meet the other side, to form a triangle. Fold the samosa over and continue folding like a flag. Wet the end of the wrapper slightly to seal. | 8. For Tamarind Sauce:Place the tamarind pulp, maple syrup, nama shoyu, and olive oil in a blender and puree until smooth. Taste for seasoning and add a pinch of salt if necessary. Place in a separate bowl and set aside. This sauce may be made ahead and refrigerated for up to 2 days. It can also be frozen if you have leftovers or want to make it in advance. | 9. For Banana Tamarind Sauce: Puree the sauce ingredients in a blender until completely smooth. Transfer to a separate container and set aside. | 10. Serve with your favorite mango chutney! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
coconut meat	2	cups		566.4	24.368000000000002	5.327999999999999	53.583999999999996
coconut water	1 1/2	cups		828.0	19.944000000000003	8.244	85.824
cayenne	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
sea salt	1/2	teaspoon		-	-	-	-
head cauliflower	1			-	-	-	-
macadamia nut	1/2	cup	raw	481.06	9.2594	5.2997	50.7659
water	1	cup	filtered	828.0	19.944000000000003	8.244	85.824
garam masala	1	tablespoon		-	-	-	-
chat masala	2	teaspoons		-	-	-	-
ginger	1	tablespoon	chopped	1.6	0.3554	0.0364	0.015
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
pea	1	cup	thawed	41.16	7.399	2.7439999999999998	0.196
cilantro	1	cup	julienned	3.68	0.5872	0.3408	0.0832
tamarind pulp	1	cup	soaked strained	-	-	-	-
maple syrup	3	tablespoons		156.0	40.224000000000004	0.024	0.036000000000000004
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
extra virgin olive oil	1	tablespoon		-	-	-	-
sea salt	1	pinch		-	-	-	-
tamarind paste	1	cup		-	-	-	-
banana	1			89.89	23.0684	1.1009	0.3333
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
ginger	1	teaspoon	minced	1.6	0.3554	0.0364	0.015
red chili pepper	1		seeded	-	-	-	-
sea salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.