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Author Notes: Move over deep-fried, potato-laden samosas. This recipe makes a fantastic, light appetiser. —Sasha
Makes 16 samosas
- Coconut Oil
- 1/4 teaspoon Mustard Seeds
- 1/8 teaspoon Cumin Seeds
- 1/8 teaspoon Fennel Seeds
- 1-inch Ginger, peeled and minced
- 1 White onion, peeled and diced
- 2 cups Cauliflower, cut into small florets
- 1/4 cup Carrots, cubed finely
- 1/4 teaspoon Tumeric Powder
- 1 tablespoon Coriander Powder (alternatively, 1.5 tsp of curry powder in place of tumeric and coriander)
- Himalayan Sea Salt, to taste
- 1/2 cup Frozen peas, thawed
- 1/4 cup Water
- 8 Rice paper wrappers (16 cm in diameter)
- 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.
- 1/2 cup Mint, stems removed
- 1/2 cup coriander, chopped
- 2 Shallots
- Juice of half a Lemon
- 1 Green chilli, chopped, seeds removed and discarded
- 1/4 teaspoon Agave syrup
- Chop all ingredients then blend until desired consistency. I like my chutney chunky.
- This recipe was entered in the contest for Your Best Picnic Recipe