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Baked Samosa Logs with Fruit-Sweetened Tomato Chutney



Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


8 cups cauliflower florets
1 ⅓ cups green peas
baby, fresh or frozen
1 ½ tablespoons coconut, shredded, unsweetened (desiccated)
1 teaspoon curry powder
teaspoon cayenne pepper
or 1/2 ts paprika
2 tablespoons cilantro
fresh; chopped
1 ½ tablespoons lemon juice
½ teaspoon salt
12 each whole-wheat chapatis
1 x olive oil
spray or olive oil for brushing
2 teaspoons olive oil, extra-virgin
2 tablespoons ginger root
freshly grated
½ tablespoon jalapeño pepper
1 teaspoon cumin seeds
½ tablespoon coriander seeds
5 ½ cups tomato purée (passata)
2 cups tomatoes
diced, with juice
½ cup white grape juice
1 x salt and black pepper
to taste


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 336g (11.9 oz)
Amount per Serving
Calories 15630% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 274mg 11%
Total Carbohydrate 9g 9%
Dietary Fiber 8g 32%
Sugars g
Protein 13g
Vitamin A 31% Vitamin C 122%
Calcium 7% Iron 24%
* based on a 2,000 calorie diet How is this calculated?


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