Vegetarian Curry Samosas With Tamarind Dip
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photo by hello
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- Ready In:
- 40mins
- Ingredients:
- 20
- Yields:
-
20 samosas
ingredients
- 500 g potatoes
- 30 g carrots
- 50 g green peas
- 10 g cilantro or 10 g coriander
- 1 teaspoon potato (aloo bhaji)
- 50 g cauliflower
- 7 g garlic
- 15 g curry powder
- 1 tablespoon oil
- 1 pinch salt, to taste
- 1 pinch black pepper, to taste
- 2 tablespoons cornstarch, slurry, for sealing the wraps
- 4 egg whites
- 50 ml water
- 20 g coconut flour
- 1 teaspoon baking powder
- 30 ml tamarind juice
- 50 ml honey
- 7 g fresh cilantro or 7 g coriander
- 1 pinch pepper, to taste
directions
- 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.
Questions & Replies
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RECIPE SUBMITTED BY
hello
United States