Carrot

Vegetarian Curry Samosas with Tamarind Dip

by:
October 20, 2017
0
0 Ratings
Vegetarian Curry Samosas with Tamarind Dip
Photo by MyNutriCounter
  • Serves 4
Author Notes

If it hasn’t already, then healthy alternative recipes like this can open your mind up to the real sustainable possibilities of eating nutritiously and deliciously with every bite. These samosas have so much flavour and yet they’re absolutely packed with nutritional goodness, that they appear too good to be true!

The recipe can be found here -http://www.mynutricounter.com/vegetarian-curry-samosas-with-tamarind-dip/ —Nikki Brown

What You'll Need
Ingredients
  • For the Samosas & For the Wraps
  • 500 grams potatoes
  • 30 grams carrots
  • 50 grams green peas
  • 1 teaspoon aloo bhaji
  • 50 grams cauliflower
  • 7 grams garlic
  • 15 grams curry powder
  • 1 tablespoon oil
  • 1 piece salt, to taste
  • 1 piece black pepper, to taste
  • 1 piece Cornstarch slurry for sealing the wraps – 20 samosas would require a slurry of about 2 tbsp cornstarch diluted in 2 tbsp water
  • 4 pieces egg whites
  • 50 milliliters water
  • 20 grams coconut flour
  • 1 teaspoon baking powder
  • For the Tamarind Dip
  • 30 milliliters tamarind juice
  • 50 milliliters honey
  • 7 grams fresh cilantro/coriander
  • 1 piece pepper, to taste
Directions
  1. For the Wraps: Whisk all ingredients in a bowl to form a batter.
  2. The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick.
  3. Ladle in 1/3 cup of batter and swirl around the pan.
  4. Cook until firm to handle.
  5. Set aside setting wax paper sheets in between layers to prevent wraps from sticking.
  6. For the Tamarind Dip: Whisk all ingredients in a bowl.
  7. Set aside until ready to serve.
  8. For the Samosas: Wash, and peel all vegetables.
  9. Boil potatoes until soft enough for mashing.
  10. While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower.
  11. Blanch the chopped vegetables and the green peas for about a minute. Drain.
  12. When, the potatoes are done, transfer them to a bowl and mash.
  13. Fold in the blanched vegetables and chopped cilantro.
  14. Season with aloo bhaji, salt, and pepper.
  15. Lay a piece of the prepared wraps onto a working surface and cut into half.
  16. Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry.
  17. Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more.
  18. Drain on paper towels.
  19. Serve with the tamarind dipping sauce.
Tags:

See what other Food52ers are saying.

Popular on Food52

0 Reviews