Melanie Jenkins
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Ingredients
Samosas
Tamarind dipping sauce
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.
Note
- 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.
