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- This recipe is from Wai lana and is a healthy alternative to fried samosas
- 2 cups (475 ml) potato, cut into 1/4-inch cubes
- 2 cups (475 ml) pumpkin, peeled and cut into 1/4-inch cubes
- 1 cup (225 ml) cauliflower, cut into small florets
- 1/2 cup (125 ml) frozen peas, rinsed and drained
- 1 Tbsp (15 ml). nonhydrogenated soy margarine or butter
- 1/2 Tbsp (7 ml). cumin seeds
- 1/2 Tbsp (7 ml). ground cumin
- 1/2 Tbsp (7 ml). ground coriander
- 3/4 Tbsp (10 ml). Indian curry paste
- 1 tsp (5 ml). Spike all-purpose seasoning
- 1/4 tsp (1 ml). salt
- 1 Tbsp (15 ml). honey
- 1-1/4 cups (300 ml) unbleached white flour
- 1-1/4 cups (300 ml) whole wheat pastry flour
- 1 tsp (5 ml). salt
- 6 Tbsp (90 ml). safflower oil
- 5 Tbsp (70 ml). water, or as needed
- Mango Chutney:
- 1/2 tsp (2 ml). safflower oil
- 1 clove garlic, crushed
- 1 small fresh red chili, seeded and finely diced
- 1/8 tsp (1 ml). cumin seeds
- 1 large sweet mango, cut into 1/2-inch cubes
- 1/8 tsp (1 ml). ground coriander
- 2 Tbsp (30 ml). apple cider vinegar
- 2 Tbsp (30 ml). raw sugar
- 1/8 tsp (1 ml). salt
- Steam the potato and pumpkin until almost tender, then add the cauliflower and cook for another 5 minutes. Transfer the vegetables to a bowl, add the peas, and mix well. Set aside.
- In a small skillet heat the margarine or butter on medium-low heat.
- Add the cumin seeds and toast until golden.
- Remove from the heat and add the remaining spices and salt.
- Cook again for a few minutes until browned and fragrant.
- Add the honey and remove from the heat.
- Mix the seasonings with the steamed vegetables and chill.
- Preheat the oven to 375 degrees (200 C.).
- Combine the dry pastry ingredients in a bowl.
- Add the oil and rub in with your fingertips until crumbly.
- Mix in just enough water to make a soft dough.
- Place the dough on a floured surface and knead for 5-8 minutes until smooth.
- Form the dough into a log and cut into 8 pieces.
- Shape each piece into a ball, then flatten into a disk between the palms of your hands. R
- oll each disk into a thin 6-inch circle, then cut each circle in half.
- Wet the straight edge of a half-circle with water, then fold in half and seal together to form an open cone.
- Fill the cone with the potato mixture, leaving about 1/2 inch of pastry at the top.
- To seal, start at the left side and pinch the two pastry sides together, then fold down.
- Keep pinching and folding, crimping all the way along in this manner.
- Repeat for each one.
- Place the samosas on an oiled baking tray.
- If desired, lightly brush with oil for a smooth, golden finish.
- Bake for 35 to 45 minutes, or until crispy and golden brown.
- Serve hot or cold with Mango Chutney.
- Heat the oil in a small saucepan on medium-low heat.
- Add the garlic, chili, and cumin seeds and saute until light golden.
- Add the rest of the ingredients and simmer for 10 to 15 minutes, stirring from time to time to prevent sticking.
- Serve as needed.
- Hope you enjoy this recipe!
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