Baked Samosa Logs With Fruit-sweetened Tomato Chutney

Recipe Ingredients

		Logs
8 cups	1168g / 41oz	Cauliflower - diced
1 1/3 cups	315ml	Baby peas - (fresh or frozen)
1 1/2 tablespoons	22ml	Unsweetened coconut flakes
1 teaspoon	5ml	Curry powder
1/8 teaspoon	0.6ml	Cayenne pepper - (or)
1/2 teaspoon	2.5ml	Paprika
2 tablespoons	30ml	Chopped fresh cilantro
1 1/2 tablespoons	22ml	Lemon juice
1/2 teaspoon	2.5ml	Salt
12		Whole-wheat chapatis
		Olive oil spray or olive oil - for brushing
		Chutney
2 teaspoons	10ml	Virgin olive oil
2 tablespoons	30ml	Freshly grated ginger root
1/2 tablespoon	7.5ml	Minced jalapeno pepper
1 teaspoon	5ml	Cumin seeds - crushed
1/2 tablespoon	7.5ml	Coriander seeds - crushed
5 1/2 cups	1303ml	Tomato puree
2 cups	474ml	Diced tomatoes with juice
1/2 cup	118ml	White grape juice
		Salt and pepper - to taste

Recipe Instructions

Logs: Steam cauliflower in a large pan for 10 minutes. If using frozen peas, defrost; add peas 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. 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 bottom 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.

Preheat oven to 375 degrees. Spray or brush samosas lightly with oil. Bake for 15 to 20 minutes, until crisp and golden. Cut each samosa in half. Serve with fruit-sweetened tomato chutney.

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).

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 to a boil. Reduce heat an simmer, uncovered, for 35 to 40 minutes. Makes about 1 1/2 cups.

Hints: Chutney can be made up to 2 ays before serving. Store in the refrigerator. If you double the recipe, increase cooking time by 15 minutes. If you freeze the chutney, season with salt and pepper before serving.

Source:
Vegetarian Times, July 93

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