Baked Samosa Logs with Fruit-Sweetened Tomato Ch
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Logs | |||
| 8 | cups |
cauliflower florets
diced |
|
| 1 ⅓ | cups |
green peas
baby, fresh or frozen |
|
| 1 ½ | tablespoons |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 1 | teaspoon |
curry powder
|
|
| ⅛ | 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 |
*
|
| Chutney | |||
| 2 | teaspoons |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
ginger root
freshly grated |
|
| ½ | tablespoon |
jalapeño pepper
minced |
|
| 1 | teaspoon |
cumin seeds
crushed |
|
| ½ | tablespoon |
coriander seeds
crushed |
|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Logs | |||
| 1.9 | l |
cauliflower florets
diced |
|
| 315 | ml |
green peas
baby, fresh or frozen |
|
| 23 | ml |
coconut, shredded, unsweetened (desiccated)
|
*
|
| 5 | ml |
curry powder
|
|
| 0.6 | ml |
cayenne pepper
or 1/2 ts paprika |
|
| 3E+1 | ml |
cilantro
fresh, chopped |
|
| 23 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 12 | each |
whole-wheat chapatis
|
* |
| 1 | x |
olive oil
spray or olive oil for brushing |
*
|
| Chutney | |||
| 1E+1 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
ginger root
freshly grated |
|
| 7.5 | ml |
jalapeño pepper
minced |
|
| 5 | ml |
cumin seeds
crushed |
|
| 7.5 | ml |
coriander seeds
crushed |
|
| 1.3 | l |
tomato purée (passata)
|
|
| 473 | ml |
tomatoes
diced, with juice |
|
| 118 | ml |
white grape juice
|
* |
| 1 | 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.
