Vegetarian Curry Samosas with Tangy Tamarind Dip

Delight your taste buds with these flavorful vegetarian curry samosas paired with a tangy tamarind dip.

Ingredients

500	grams potatoes
30	grams carrots
50	grams green peas
1	teaspoon aloo bhaji
50	grams cauliflower
7	grams garlic
15	grams curry powder
1	tablespoon oil
1	salt, to taste
1	black pepper, to taste
1	Cornstarch slurry for sealing the wraps – 20 samosas would require a slurry of about 2 tbsp cornstarch diluted in 2 tbsp water
4	egg whites
50	milliliters water
20	grams coconut flour
1	teaspoon baking powder
30	milliliters tamarind juice
50	milliliters honey
7	grams fresh cilantro/coriander
1	pepper, to taste

Instructions

• 1. In a bowl, whisk all ingredients together to create a smooth batter.
  2. The batter should have a consistency that coats the back of a spoon. Adjust by adding more flour if too thin, or more water if too thick.
  3. Pour 1/3 cup of batter into a pan and swirl to coat the surface evenly. Cook until firm enough to handle.
  4. Set aside the wraps with wax paper sheets in between to prevent sticking.
  5. In a separate bowl, whisk together all the ingredients for the tangy tamarind dip. Set aside for serving.
  6. Prepare the stuffing for the samosas by washing, peeling, and boiling the potatoes until soft.
  7. While the potatoes are boiling, finely chop the carrots, cilantro, and cauliflower.
  8. Blanch the chopped vegetables and green peas for about a minute, then drain.
  9. Mash the cooked potatoes in a bowl, then mix in the blanched vegetables, chopped cilantro, aloo bhaji, salt, and pepper.
  10. Lay out a piece of the prepared wraps, cut in half, and fill with the vegetable mixture. Fold into triangles, sealing with a cornstarch slurry.
  11. Bake the samosas at 220C/430F for 10 minutes, flip, and bake for an additional 10 minutes. Drain on paper towels.
  12. Serve the samosas with the tangy tamarind dipping sauce.

Jul 19, 2024