Baked Samosa Logs
Recipe By :Vegetarian Times Complete Cookbook
Serving Size : 8
This baked version of fried samosas makes use of a time -saving shortcut: ready-made whole wheat chapatis. Serve them with a sweet chutney.
5 cups cauliflower — diced
1 1/3 cups peas — (fresh or thawed frozen)
1 1/2 tablespoons coconut flakes
1 teaspoon curry powder
1/8 teaspoon cayenne pepper — or 1/2 teaspoon paprika
2 tablespoons cilantro — chopped fresh
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
12 whole wheat chapatis — (or flour tortillas)
Olive old cooking spray or virgin olive oil for brushing
In a large saucepan fitted with a steamer, steam the cauliflower for 10 minutes. Add the peas and steam 3 minutes more. Transfer the cauliflower and peas to a bowl, and add the coconut, curry powder, cayenne or paprika, cilantro, lemon juice and salt. Toss to mix. Allow the mixture to cool slightly and divide it into 12 portions, about 1/2 cup each.
Place 1 chapati on a work surface and brush it lightly with water. With your hands, shape a portion of the vegetable mixture into a log. Place it about 1 1/2 inches from the bottom edge of the chapati. Roll the chapati halfway, fold in the sides, then finish rolling into a log. Place it on a baking sheet, seam-side down. Repeat with the remaining vegetable mixture and chapatis.
Preheat the oven to 375 degrees. Spray or brush the samosas lightly with oil. Bake until crisp and golden, about 15 to 20 minutes. Cut each samosa in half. Serve hot.
Posted to VegList by Mark Bunch