Baked Samosa Logs with Fruit-Sweetened Tomato Ch
Submitted by mikdee
Baked vegetarian samosa logs wrapped in whole-wheat chapatis and stuffed with curried cauliflower, peas, coconut, and cilantro. Paired with a ginger-spiked tomato chutney sweetened with grape juice.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minWhy deep-fry when you can bake your way to crispy, golden samosa goodness?
These log-shaped beauties swap the traditional pastry for whole-wheat chapatis wrapped around a filling of steamed cauliflower and baby peas seasoned with curry powder, shredded coconut, fresh cilantro, and a squeeze of lemon.
A quick stint in a hot oven gets them shatteringly crisp on the outside while the filling stays warm and tender.
Dunk them into a homemade chutney simmered from tomato puree, fresh ginger, jalapeño, and crushed cumin and coriander seeds, sweetened naturally with white grape juice instead of refined sugar.
Pro Tips
- Let the cauliflower mixture cool before rolling so the chapatis don’t get soggy.
- Roll the logs tightly and place seam side down on the baking sheet to keep them from opening up.
- Spray or brush with just a light coat of oil before baking for even browning without excess grease.
- Flour tortillas (white or whole wheat) are a reliable stand-in if chapatis aren’t available at your local market.
Ingredients
Directions
Logs: Steam cauliflower in a large pan for 10 minutes. If using frozen peas, defrost; addpeas and steam for 3 more minutes. Transfer cauliflower and peas to a bowl and add coconut, curry powder, cayenne or paprika, cilantro, lemon juice and salt. Toss to mix. Allow mixture to cool slightly and divide into 12 portions, about ½ cup each.
Place one chapati on a work surface and brush lightly with water. With your hands, shape a portion of the vegetable mixture into a log. Place about 1½ inches from the botom edge of the chapati. Roll chapati halfway, fold in sides, then finish rolling into a log. Place on a baking sheet, seam side down. Repeat processwith remaining chapatis.
Preheat oven to 375℉ (190℃). Spray or brush samosas lightly with oil. Bake for 15 to 20 minutes, until crisp and golden. Cut each samosa in half.
Makes 24 logs; serves 8. Serve with fruit-sweetened tomato chutney.
Hints: Samosas can be made a day ahead of time and baked just before serving.
If you can’t find chapatis, you can substitute flour tortillas (either white or whole wheat).
Chutney: Heat oil in a large saucepan. Add ginger, pepper, and cumin and coriander seeds. Cook until fragrant, about 1 to 2 minutes. Add remaining ingredients and bring mixture toa boil. Reduce heat an simmer, uncovered, for 35 to 40 minutes. Makes about 1½ cups.
Hints: Chutney can be made up to 2 ays before serving. Store in the refrigerator.
If you double the recipe, increase cooking time by 15 minutes. If you freeze the chutney, season with salt and pepper before serving.
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