Move over deep-fried, potato-laden samosas. This recipe makes a fantastic, light appetiser. —Sasha
Ginger, peeled and minced
White onion, peeled and diced
Cauliflower, cut into small florets
Carrots, cubed finely
Coriander Powder (alternatively, 1.5 tsp of curry powder in place of tumeric and coriander)
Himalayan Sea Salt, to taste
Frozen peas, thawed
Rice paper wrappers (16 cm in diameter)
Mint, stems removed
Juice of half a Lemon
Green chilli, chopped, seeds removed and discarded
In This Recipe
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.
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
Preheat oven to 200 degrees C and line a baking tray with silpat or baking paper.
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).
Sprinkle tops with black sesame seeds then bake at 200 degrees C for 10 minutes.
Chop all ingredients then blend until desired consistency. I like my chutney chunky.