Chestnut Flour Samosas (Butternut Squash-Filled)

For 60 samosas:

Samosa dough:

1 pound organic chestnut flour

1 pound organic, brown, basmati rice flour

(Add an extra 3 cups of organic, brown rice flour in a separate measuring cup, for flouring the rolling pin and kneading surface)

2 tsp salt, iodized

8 TBL organic ghee, warmed temperature, melted

1 and a half cups warm water (to prevent the ghee from hardening)

Directions:

1. Sift both salt and the two types of flour together. Stir a few times with a fork, to mix it further.

2. Pour the melted ghee in and stir it a few more times with a fork. It should resemble coarse cornmeal.

3. Add the warm water gradually, while stirring it with the fork, one-third cup at a time.

4. Flour a cookie sheet, as a kneading surface for the dough. Also, flour your rolling pin, so the dough doesn't stick to it.

5. Only lightly hand-knead the dough ball for 5 minutes. Then, put it on a warmed plate. Let it rest for 15 minutes, so you can prepare the filling.

6. Whisk together and oven-roast at 325°F, for 5 minutes, to release the fragrances:

-5 TBL ghee, organic, melted
-3 tsp organic, cumin seeds
-3 tsp organic, coriander seeds
-10 organic, large, red shallots, ends trimmed, two outer layers peeled, washed, then, finely-minced
-4 TBL fresh ginger puree
-3 TBL organic, Meyer lemon juice
-1 tsp organic garam masala
-5 organic, red, Thai chili peppers, washed, stems removed, de-seeded, then finely- minced

***Puree all of these oven-roasted ingredients, after baking them.***

7. Boil in a gallon of fat-free, organic, pasteurized, goats' buttermilk, with 1 TBL of iodized salt for eight minutes:

800 grams organic, heirloom, butternut squash, pre-peeled, de-seeded, washed, cut into 1/4-inch cubes

8. Remove the boiling pot from heat. We're going to reserve the buttermilk, so don't pour it down the drain. Turn the burner down to low heat. Then, using a slotted ladle, remove all the squash, drained, into a large mixing bowl.

9. Put the buttermilk pot back onto the burner and add 1 cup of organic, fresh, washed peas into it. Simmer it on low for a couple minutes, then, drain the peas. Spray them with cold water in the colander/strainer, so they don't overcook.

10. Combine the filling (squash, peas, pureed, oven-roasted seasinings) into a large bowl, and add in 1/2 cup of fresh, cilantro leaves, stems removed, soaked, washed, then finely-minced into one-quarter (1/4) inch pieces. Stir it together with a fork for a minute.

11. Return to the dough for the samosas. Divide the dough ball into six equal-sized sections for rolling out to 3 mm thickness on a floured surface.

12. Cut out three-inch circles from the rolled out dough, using a cookie cutter. Repeat this with all of the dough balls.

13. Next, using a small melon baller (1/2 TBL-sized), place a half tablespoon inside the center of each dough circle. Fold it in half, then seal the half-circle with water. Press ridges along the edges, using fork tines. Repeat with all the dough circles.

14. Use a preheated deep-fryer or preheated deep-dished, large, frying pan (1/3-filled with organic hazelnut oil) to deep-fry the samosas. It needs 350°F oil temperature for either method.

15. Drain the samosas on cookie sheets, triple-lined with organic, unbleached, disposable paper towels. Allow them to cool for ten minutes before serving them.