Vegetarian Curry Samosas With Tamarind Dip

READY IN: 40mins
YIELD: 20 samosas




  • For the Wraps.
  • Whisk all ingredients in a bowl to form a batter.
  • The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick.
  • Coat a 10 inch non-stick pan very lightly with coconut oil.
  • Ladle in 1/3 cup of batter and swirl around the pan.
  • Cook until firm to handle.
  • Set aside setting wax paper sheets in between layers to prevent wraps from sticking.
  • For the Tamarind Dip.
  • Whisk all ingredients in a bowl.
  • Set aside until ready to serve.
  • For the Samosas.
  • Wash, and peel all vegetables.
  • Boil potatoes until soft enough for mashing.
  • While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower.
  • Blanch the chopped vegetables and the green peas for about a minute. Drain.
  • When, the potatoes are done, transfer them to a bowl and mash.
  • Fold in the blanched vegetables and chopped cilantro.
  • Season with aloo bhaji, salt, and pepper.
  • Lay a piece of the prepared wraps onto a working surface and cut into half.
  • Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry.
  • Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more.
  • Drain on paper towels.
  • Serve with the tamarind dipping sauce.