Author Notes
Move over deep-fried, potato-laden samosas. This recipe makes a fantastic, light appetiser. —Sasha
Ingredients
- Samosas
-
Coconut Oil
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1/4 teaspoon
Mustard Seeds
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1/8 teaspoon
Cumin Seeds
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1/8 teaspoon
Fennel Seeds
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1-inch
Ginger, peeled and minced
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1
White onion, peeled and diced
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2 cups
Cauliflower, cut into small florets
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1/4 cup
Carrots, cubed finely
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1/4 teaspoon
Tumeric Powder
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1 tablespoon
Coriander Powder (alternatively, 1.5 tsp of curry powder in place of tumeric and coriander)
-
Himalayan Sea Salt, to taste
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1/2 cup
Frozen peas, thawed
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1/4 cup
Water
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8
Rice paper wrappers (16 cm in diameter)
- Mint Chutney
-
1/2 cup
Mint, stems removed
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1/2 cup
coriander, chopped
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2
Shallots
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Juice of half a Lemon
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1
Green chilli, chopped, seeds removed and discarded
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1/4 teaspoon
Agave syrup
Directions
- Samosas
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Add coconut oil and mustard seeds and fry until popping sounds are heard. Then add the fennel and cumin and temper until fragrant. add garlic, ginger and onion and fry until onion is translucent.
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Add the cauliflower, carrots, tumeric, coriander powder and salt and fry for 5 minutes. Finally add the peas and water, stir then cover and allow the water to reach a boil. Uncover and let it reduce until dry
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Preheat oven to 200 degrees C and line a baking tray with silpat or baking paper.
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Using a scissors, cut your 8 wrappers right down the middle until you obtain 16 half-moons. Dip each half into water for 10 seconds and remove, it will still be hard but will soften as you fill it. Lay it down on a towel and place a spoonful of mixture in the middle, making sure any big cauliflower pieces are broken up. Lift the left side of the half moon over the filling, then repeat with the right, sealing the wrapper (and moistening with extra water if necessary).
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Sprinkle tops with black sesame seeds then bake at 200 degrees C for 10 minutes.
- Mint Chutney
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Chop all ingredients then blend until desired consistency. I like my chutney chunky.
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