Baked Samosa Logs with Fruit-Sweetened Tomato Chutney

• 8 cups cauliflower florets diced
• 113 cups green peas baby, fresh or frozen
• 1 1/2 tablespoons coconut, shredded, unsweetened (desiccated)
• 1 teaspoon curry powder
• 18 teaspoon cayenne pepper or 1/2 ts paprika
• 2 tablespoons cilantro fresh; chopped
• 1 1/2 tablespoons lemon juice
• 1/2 teaspoon salt
• 12 each whole-wheat chapatis
• 1 x olive oil spray or olive oil for brushing
• 2 teaspoons olive oil, extra-virgin
• 2 tablespoons ginger root freshly grated
• 1/2 tablespoon jalapeno pepper minced
• 1 teaspoon cumin seeds crushed
• 1/2 tablespoon coriander seeds crushed
• 5 1/2 cups tomato puree (passata)
• 2 cups tomatoes diced, with juice
• 1/2 cup white grape juice
• 1 x salt and black pepper to taste

1. Logs: Steam cauliflower in a large pan for 10 minutes.
2. If using frozen peas, defrost; addpeas and steam for 3 more minutes.
3. Transfer cauliflower and peas to a bowl and add coconut, curry powder, cayenne or paprika, cilantro, lemon juice and salt.
4. Toss to mix.
5. Allow mixture to cool slightly and divide into 12 portions, about 1/2 cup each.
6. Place one chapati on a work surface and brush lightly with water.
7. With your hands, shape a portion of the vegetable mixture into a log.
8. Place about 1 1/2 inches from the botom edge of the chapati.
9. Roll chapati halfway, fold in sides, then finish rolling into a log.
10. Place on a baking sheet, seam side down.
11. Repeat processwith remaining chapatis.
12. Preheat oven to 375F (190C).
13. Spray or brush samosas lightly with oil.
14. Bake for 15 to 20 minutes, until crisp and golden.
15. Cut each samosa in half.
16. Makes 24 logs; serves 8.
17. Serve with fruit-sweetened tomato chutney.
18. Hints: Samosas can be made a day ahead of time and baked just before serving.
19. If you can't find chapatis, you can substitute flour tortillas (either white or whole wheat).
20. Chutney: Heat oil in a large saucepan.
21. Add ginger, pepper, and cumin and coriander seeds.
22. Cook until fragrant, about 1 to 2 minutes.
23. Add remaining ingredients and bring mixture toa boil.
24. Reduce heat an simmer, uncovered, for 35 to 40 minutes.
25. Makes about 1 1/2 cups.
26. Hints: Chutney can be made up to 2 ays before serving.
27. Store in the refrigerator.
28. If you double the recipe, increase cooking time by 15 minutes.
29. If you freeze the chutney, season with salt and pepper before serving.

cauliflower, green peas baby, coconut, curry powder, cayenne pepper, cilantro, lemon juice, salt, chapatis, olive oil spray, olive oil, ginger root, jalapeno pepper, cumin seeds crushed, coriander seeds crushed, tomato puree, tomatoes, white grape juice, salt

Taken from recipeland.com/recipe/v/baked-samosa-logs-fruit-sweeten-3936 (may not work)