Megan May's spicy samosa wraps

ingredients

• Samosas

  • 1/4 head cauliflower, chopped into hazelnut-sized pieces
  • 1 courgette, cut into small dice
  • 1 medium carrot, cut into small dice
  • 1/2 shallot, finely chopped
  • cold-pressed sesame or olive oil
  • 1/2 cup fresh green peas, or frozen and thawed
  • 1 cup raw cashews, roughly chopped
  • 1/2 cup mung beansprouts
  • flesh 1 coconut, grated
  • large handful mint, chopped
  • large handful coriander, chopped
  • 1 red chilli, finely chopped (remove seeds to reduce heat if desired)
  • 1 teaspoon ground cumin
  • 1 teaspoon mild garam masala*
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chilli powder
  • sea salt
  • 24 rice-paper wrappers
  • 12-24 mint leaves (optional)

• Tamarind dipping sauce

  • 3 tablespoon tamarind paste
  • 2 tablespoon water
  • 3 tablespoon organic maple syrup
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon red chilli flakes

method

• • 1

    Place cauliflower, courgette, carrot and shallot on two dehydrator sheets. Drizzle with a little oil.

  • 2

    Dehydrate for about 4 hours at 46°C or until soft and the strong flavour of the shallot has mellowed. (Alternatively, you can roast them in an 80-100°C oven on a baking tray lined with baking paper for about 1 hour.) Place dehydrated vegetables in a large bowl and set aside.

  • 3

    Place green peas in a small bowl, cover with hot water and let them sit for a few minutes. Strain and rinse with cold water. Add them to your bowl of dehydrated vegetables.

  • 4

    Add chopped cashews, mung beansprouts, grated coconut and herbs and mix. Add chopped chilli and spices and season to taste with sea salt.

  • 5

    Dip a wrapper in cold water for about 10 seconds until soft and pliable to work with (be careful not to over-soak them as they stretch too much and become difficult to manipulate).

  • 6

    To make a large samosa, lay the softened wrapper on a chopping board and scoop a few tablespoons of the mixture into the middle, shaping it with your hands to form a triangle and lightly compacting it.

  • 7

    Fold the sides of the wrapper around the triangle of filling, sealing it with a little water if needed. Wrap again with a second softened wrapper, placing a mint leaf between the two layers, if desired.

  • 8

    If you’re making smaller samosas, cut the softened wrapper in half. Place 1 Tbsp of filling in the middle, shaping it with your hands to form a triangle.

  • 9

    Fold the left side over the filling, then the right side, then fold in the bottom side. Seal with a little water if needed. Wrap again with a second half-piece of softened rice paper, placing a small mint leaf between layers if desired.

  • 10

    To make the tamarind dipping sauce, whisk all the ingredients together. Serve samosas with a little bowl of the sauce and dig in.

notes

• Check label if eating gluten free. - This recipe makes 12 large or 24 small samosas. - If you want to keep your samosa entirely raw, use a green leaf, such as a won bok (Chinese cabbage) or collard leaf, for the wrapper. -This recipe does require a dehydrator, but if you don’t have one, don’t worry – you can lightly cook the vegetables in the oven to achieve a similar result.