Cauliflower Samosas by Sasha Gill

Makes 30 small samosas

Prep time: 30 minutes

Cooking time: 40 minutes

This is the perfect appetiser or snack for when you have friends round – who can say no to a samosa? My version is bursting with gloriously curried cauliflower and peas and, to make things even easier, I use frozen spring-roll wrappers, which you can find in the freezer aisle of most Asian supermarkets.

  • 4 tablespoons plain flour
  • 10 square wheat spring-roll wrappers, each cut into
  • 3 equal strips
  • ¼ cup (60 ml) plant milk
  • 1 tablespoon rice syrup
  • ¼ cup (40 g) sesame or poppy seeds, to garnish – optional
  • Mint chutney or Mango
  • chutney (page 45), to serve

Filling

  • 1 teaspoon vegetable oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • ¼ teaspoon fennel seeds
  • 1 white onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 cm ginger, finely chopped
  • 2 cups (250 g) very finely chopped cauliflower
  • 1 tablespoon curry powder
  • ½ cup (40 g) soy mince, prepared (page 25) see below
  • ½ cup (75 g) frozen peas
  • ½–¾ teaspoon salt

For the filling, put a large non-stick saucepan over medium heat, then add the oil, mustard, cumin and fennel seeds and fry until fragrant and the mustard seeds start to ‘pop’.

Add the onion, garlic and ginger and fry for 3–5 minutes until the onions are translucent and you can smell the sizzling garlic. Add the cauliflower, curry powder and the drained mince and fry for a further 5 minutes. Now add the peas and ¼ cup (60 ml) water, cover with a lid and bring to the boil. Reduce the heat and cook until the filling is dry and you can see no more water in the pan, about 5–8 minutes. Take off the heat, stir in the salt and then taste and adjust the seasoning if necessary.

When you’re ready to assemble the samosas, preheat the oven to 180°C and grease a large baking tray.

Mix the flour with 2½ tablespoons water to make a smooth paste. Fold and fill the samosas as shown opposite, then lay them on the baking tray. Mix the milk and syrup together to make a glaze. Brush the tops of the samosas with the glaze, and sprinkle over a few sesame or poppy seeds, if you like. Bake for 15–20 minutes, until the samosas are golden and crisp, then serve with chutney.

Preparing soy mince and chunks

Soak soy mince in an equivalent volume of hot water for 5–10 minutes, until it has softened.

Soak soy chunks in four times their volume of hot water for about 20 minutes or until it has softened. Before using the soaked soy mince or chunks in your dish, you’ll need to drain it well. You can do this with mince by placing a spoonful at a time of the soaked mince in a sieve and pressing down with the back of a spoon to squeeze out excess water before scooping the now-dry mince into a clean bowl.

For soy chunks, you can simply squeeze the chunks between your fingers to remove excess water.

 

Recipe and images from Jackfruit and Blue Ginger by Sasha Gill, published by Murdoch Books, RRP $39.99

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