Vegetarian Curry Samosas with Tamarind Dip

For the Samosas

500g/17.5oz potatoes
30g/1oz carrots
50g/2oz green peas
10g/0.5oz cilantro/coriander
1 tsp aloo bhaji
50g/2oz cauliflower
7g/0.25oz garlic
15g/0.5oz curry powder
1 tbsp oil
salt, to taste
black pepper, to taste
Cornstarch slurry for sealing the wraps – 20 samosas would require a slurry of about 2 tbsp cornstarch diluted in 2 tbsp water

For the Wraps

4 egg whites
50ml/1.75fl oz water
20g/0.75oz coconut flour
1 tsp baking powder

For the Tamarind Dip

30ml/1fl oz tamarind juice
50ml/1.75fl oz honey
7g/0.25oz fresh cilantro/coriander
pepper, to taste

1. For the Wraps
2. Whisk all ingredients in a bowl to form a batter.
   
3. The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick.
   
4. Coat a 10 inch non-stick pan very lightly with coconut oil.
   
5. Ladle in 1/3 cup of batter and swirl around the pan.
   
6. Cook until firm to handle.
   
7. Set aside setting wax paper sheets in between layers to prevent wraps from sticking.
   
8. For the Tamarind Dip
9. Whisk all ingredients in a bowl.
   
10. Set aside until ready to serve.
11. For the Samosas
12. Wash, and peel all vegetables.
    
13. Boil potatoes until soft enough for mashing.
    
14. While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower.
    
15. Blanch the chopped vegetables and the green peas for about a minute. Drain.
    
16. When, the potatoes are done, transfer them to a bowl and mash.
    
17. Fold in the blanched vegetables and chopped cilantro.
    
18. Season with aloo bhaji, salt, and pepper.
    
19. Lay a piece of the prepared wraps onto a working surface and cut into half.
    
20. Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry.
    
21. Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more.
    
22. Drain on paper towels.
    
23. Serve with the tamarind dipping sauce.

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