Serves: 8
Cooking-Time: 0hrs 20 mins
Ingredients
- 5 cups cauliflower -- diced
- 1 1/3 cups peas
- 2 tbsp coconut flakes
- 1 tsp Curry powder
- ½ tsp paprika
- 2 tbsp cilantro -- chopped fresh
- 1 tbsp lemon juice
- 12 whole wheat chapatis
- olive oil
- pepper
Method
- 1. In a large saucepan fitted with a steamer, steam the cauliflower for 10 minutes. 2. 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. 3. Toss to mix. Allow the mixture to cool slightly and divide it into 12 portions, about 1/2 cup each.4. Place 1 chapati on a work surface and brush it lightly with water. 5. With your hands, shape a portion of the vegetable mixture into a log. 6. Place it about 1 1/2 inches from the bottom edge of the chapati. 7. Roll the chapati halfway, fold in the sides, then finish rolling into a log. 8. Place it on a baking sheet, seam-side down. Repeat with the remaining vegetable mixture and chapatis.9. Preheat the oven to 180C. Spray or brush the samosas lightly with oil. Bake until crisp and golden, about 15 to 20 minutes. 10. Cut each samosa in half. Serve hot.
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