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Baked Samosa Logs with Fruit-Sweetened Tomato Chutney

  • 156calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B3, B6, H, C
MineralsSelenium, Natrium, Chromium, Silicon, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Logs

  2. 8 cups cauliflower florets diced

  3. 1 1/3 cups green peas baby, fresh or frozen

  4. 1 1/2 tablespoons coconut flakes, unsweetened

  5. 1 teaspoon curry powder

  6. 1/8 teaspoon cayenne pepper or 1/2 ts paprika

  7. 2 tablespoons cilantro fresh; chopped

  8. 1 1/2 tablespoons lemon juice

  9. 1/2 teaspoon salt

  10. 12 each whole-wheat chapatis

  11. 1 x olive oil spray or olive oil for brushing

  12. Chutney

  13. 2 teaspoons olive oil, extra-virgin

  14. 2 tablespoons ginger root freshly grated

  15. 1/2 tablespoon jalapeno peppers minced

  16. 1 teaspoon cumin seeds crushed

  17. 1/2 tablespoon coriander seeds crushed

  18. 5 1/2 cups tomato puree

  19. 2 cups tomatoes diced, with juice

  20. 1/2 cup white grape juice

  21. 1 x salt and black pepper to taste*

Instructions Jump to Ingredients ↑

  1. Logs: Steam cauliflower in a large pan for 10 minutes. If using frozen peas, defrost; addpeas and steam for 3 more minutes. Transfer cauliflower and peas to a bowl and add coconut, curry powder, cayenne or paprika, cilantro, lemon juice and salt.

  2. Toss to mix. Allow mixture to cool slightly and divide into 12 portions, about 1/2 cup each. Place one chapati on a work surface and brush lightly with water. With your hands, shape a portion of the vegetable mixture into a log. Place about 1 1/2 inches from the botom edge of the chapati. Roll chapati halfway, fold in sides, then finish rolling into a log. Place on a baking sheet, seam side down. Repeat processwith remaining chapatis.

  3. Preheat oven to 375 degrees. Spray or brush samosas lightly with oil. Bake for 15 to 20 minutes, until crisp and golden.

  4. Cut each samosa in half.

  5. Makes 24 logs; serves 8. Serve with fruit-sweetened tomato chutney.

  6. Hints: Samosas can be made a day ahead of time and baked just before serving. If you can't find chapatis, you can substitute flour tortillas (either white or whole wheat).

  7. Chutney: Heat oil in a large saucepan. Add ginger, pepper, and cumin and coriander seeds. Cook until fragrant, about 1 to 2 minutes. Add remaining ingredients and bring mixture toa boil. Reduce heat an simmer, uncovered, for 35 to 40 minutes. Makes about 1 1/2 cups.

  8. Hints: Chutney can be made up to 2 ays before serving. Store in the refrigerator.

  9. If you double the recipe, increase cooking time by 15 minutes. If you freeze the chutney, season with salt and pepper before serving.

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