Baked Samosa Logs with Fruit-Sweetened Tomato Ch

Name: Baked Samosa Logs with Fruit-Sweetened Tomato Ch
Yield: 8
Cuisine: Indian
Ingredients: cauliflower florets; green peas; coconut, shredded, unsweetened (desiccated); curry powder; cayenne pepper; cilantro; lemon juice; salt; whole-wheat chapatis; olive oil; olive oil, extra-virgin; ginger root; jalapeño pepper; cumin seeds; coriander seeds; tomato purée (passata); tomatoes; white grape juice; salt and black pepper

Submitted by mikdee

Ingredients

Logs

CUPS CAULIFLOWER FLORETS
diced

1 ⅓

CUPS GREEN PEAS
baby, fresh or frozen

1 ½

TABLESPOONS COCONUT, SHREDDED, UNSWEETENED (DESICCATED) *

TEASPOON CURRY POWDER

⅛

TEASPOON CAYENNE PEPPER
or 1/2 ts paprika

TABLESPOONS CILANTRO
fresh, chopped

1 ½

TABLESPOONS LEMON JUICE

TEASPOON SALT

EACH WHOLE-WHEAT CHAPATIS *

X OLIVE OIL
spray or olive oil for brushing *

Chutney

TEASPOONS OLIVE OIL, EXTRA-VIRGIN

TABLESPOONS GINGER ROOT
freshly grated

TABLESPOON JALAPEÑO PEPPER
minced

TEASPOON CUMIN SEEDS
crushed

TABLESPOON CORIANDER SEEDS
crushed

5 ½

CUPS TOMATO PURÉE (PASSATA)

CUPS TOMATOES
diced, with juice

CUP WHITE GRAPE JUICE *

X SALT AND BLACK PEPPER
to taste *

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.