September 13, 2009

cauliflower samosas with cucumber raita

Honestly, you can't go wrong with deep fried snacks like samosas. I suppose that statement conflicts with my otherwise all-natural, healthy, hippie-self, but I feel I deserve some fatty foods every once in awhile considering my lean vegetarian diet. Besides, Indian food is totally hippie, right?

Samosa Filling Ingredients:
3 c. cauliflower, finely diced
2 c. potato, finely diced
1 c. carrots, finely diced
1 c. onion, finely diced
1 c. edamame (or peas)
2 cloves garlic, minced
2 T. lime juice
1 T. ginger, frozen, minced
1 t. cumin, ground
1 t. corriander, ground
1/2 t. turmeric, ground
1/2 t. cayenne, ground
pinch of ground cloves
salt to taste

Samosa Dough Ingredients:
4 c. all purpose flour
3/4 c. water
3/4 c. vegetable oil
1 t. salt

Cucumber Raita Ingredients:
1 c. cucumber, peeled, seeds removed, finely diced
1/2 t. salt
1 c. yogurt
2 T. onion, minced
1/2 t. cumin, ground
1/2 t. corriander, ground

Prepare the filling by first sauteing the cauliflower, potatoes, carrots and onions until tender. Add the remaining filling ingredients and cook for a few more minutes. Set aside and allow to cool.

Mix the dough ingredients together. Knead for 10 minutes. Let the dough rest for 30 minutes. Grab a 1-2 inch diameter piece of dough. Roll it into a ball and flatten into a disc. Use a rolling pin (or in our case a wine bottle) to roll the disc into a thin 7 inch diameter circle. Cut the circle in half. With a half circle of dough, form a cone in your hand and press the edges together to seal. Fill the dough cone with cauliflower filling. Fold down the top and press to seal. It should look like a triangle. Repeat. When you are done shaping the samosas, fry them until golden.

To make the cucumber raita, start by salting the diced cucumbers. Let it sit for 10 minutes then gently squeeze out excess water. Add the remaining raita ingredients and serve!

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