Let's talk about Tocado.
Not just any Tocado, but Edill's Creamy Tocado from their little gem of a coffee house nestled in Scarborough.
I stumbled upon this place during a downpour, seeking refuge and caffeine.
What I found was a symphony of textures and tastes – crispy samosas, a vibrant cilantro-mint chutney, and a creamy, dreamy yogurt sauce that tied it all together.
This isn't your average coffee shop snack; it's an experience.
The aroma of freshly fried dough mingling with the bright herbaceousness of the chutney is simply intoxicating.
Forget your diet for a moment, and embrace the indulgence!
This is our take on recreating that magic, from the flaky samosa pastry to the tangy-sweet tamarind drizzle that makes your palate sing.
We're not cutting corners here. We're making everything from scratch, the way it should be.
Forget pre-made samosas; we're crafting the dough, kneading it until it's smooth and elastic, and filling it with a spiced potato mixture that'll transport you straight to the streets of Mumbai.
And that creamy sauce?
It's not just yogurt; it's a carefully balanced blend of spices, herbs, and a touch of sweetness that elevates the entire dish.
Think of this as a culinary journey, a chance to learn the techniques that elevate home cooking from mundane to magnificent.
Our goal?
To bottle that essence of Edill's and share it with you, so you can recreate that Scarborough sunshine in your own kitchen, any day of the week.
We start by getting our mise en place ready, because as we always say in the kitchen: "everything in its place, a place for everything!".
So grab your aprons, sharpen your knives, and get ready to embark on a flavor adventure. You won't regret it.
Not in the mood to brew?
Order at Edill's Coffee HouseTotal Time
2h 55m
In a large bowl, whisk together the flour, salt, and ajwain seeds. We always ensure the ajwain is evenly distributed; those little seeds are flavor bombs!
Add the melted ghee to the flour mixture and rub it in with your fingertips until the mixture resembles coarse breadcrumbs. This is crucial for creating that flaky texture.
Gradually add the lukewarm water, kneading the dough until it comes together into a smooth, firm ball. Don't overknead; we want a tender dough, not a tough one.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. Then, add the chopped onion, green chilies, and ginger and sauté until the onion turns translucent. That sizzle and the fragrant aroma are exactly what we look for!
Add the coriander powder, garam masala, turmeric powder, and amchur powder to the pan and sauté for another minute, stirring constantly to prevent burning. We always bloom our spices in oil; it really unlocks their flavor.
Add the mashed potatoes and peas to the pan and mix well to combine. Season with salt to taste. Cook for another 5-7 minutes, stirring occasionally, until the filling is heated through.
Remove the filling from the heat and let it cool completely before filling the samosas. This prevents the pastry from becoming soggy.
In a bowl, whisk together the yogurt, mint leaves, cilantro leaves, green chili (if using), cumin powder, sugar, and salt until smooth. We always use full-fat yogurt; it adds a richness that you just can't get with low-fat.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This is essential for a truly delicious sauce.
In a blender or food processor, combine the cilantro, mint, green chili, ginger, lemon juice, and salt. Add water as needed to help the mixture blend smoothly. We always taste and adjust the seasoning to our liking; don't be afraid to add more chili for a spicier chutney.
Blend until you get desired consistency adding water as needed. It should be smooth and vibrantly green.
Soak the tamarind pulp in the water for at least 30 minutes to soften it. This makes it easier to extract the flavor. We never skip this step; it's crucial for a flavorful chutney.
Squeeze the tamarind pulp with your hands to extract the juice. Strain the juice through a fine-mesh sieve to remove any seeds or fibers. We want a smooth, velvety chutney, not a chunky one.
In a saucepan, combine the tamarind juice, jaggery, ginger powder, cumin powder, chili powder (if using), and salt. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the chutney has thickened to your desired consistency. The aroma of caramelizing jaggery is simply divine!
Remove the chutney from the heat and let it cool completely. Store in an airtight container in the refrigerator for up to a week.
If you have not already done so, follow the sub-recipe to prepare the samosas. We always ensure that the samosas are golden brown and crispy before removing them from the oil. The sizzle of the dough hitting the hot oil is music to our ears!
Gently crush each samosa into bite-sized pieces. We find that a light hand works best here; you want to break them apart without completely pulverizing them.
In a serving bowl, arrange the crushed samosas. Generously drizzle the creamy yogurt sauce over the samosas, ensuring that every piece is coated in that deliciousness. Then, spoon the cilantro-mint chutney and tamarind chutney over the yogurt sauce, creating a vibrant tapestry of flavors and colors. Don't be shy; these chutneys are the heart of the Tocado!
Sprinkle the chopped red onion and cilantro leaves over the Tocado. If you're feeling fancy, add a generous sprinkle of sev for that extra crunch. Serve immediately and watch your guests' eyes light up!
For those who like a fiery kick, this variation adds a generous dose of chili powder to the samosa filling and a drizzle of sriracha to the yogurt sauce.
A dairy-free take on the classic, using plant-based yogurt and oil for frying.
1Don't overcrowd the frying pan; fry the samosas in batches to maintain the oil temperature.
2Taste and adjust the seasoning of the potato filling as you go. Every potato is different!
3Let the samosas cool slightly before assembling the Tocado to prevent the yogurt sauce from becoming too runny.
1Overmixing the samosa dough will result in a tough pastry. Handle it gently!
2Not allowing the samosa filling to cool completely before filling the dough can cause the pastry to become soggy.
Samosas have a long and rich history, dating back to the Middle East before spreading to India and other parts of Asia.
The word 'samosa' is believed to have Persian origins, derived from 'sanbosag'.
This recipe captures the essence of Edill's Coffee House in Scarborough. Authenticity isn't just about ingredients; it's about place.
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