Baked Samosa Logs with Fruit-Sweetened Tomato Chutney
Submitted by sflady76
Crispy baked samosa logs filled with curried cauliflower, peas, and coconut, rolled in whole-wheat chapatis and served with a fruit-sweetened tomato chutney. A lighter spin on the Indian classic.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minEverything you love about samosas, but baked instead of fried and rolled into crispy logs you can pick up with your hands.
Steamed cauliflower and baby peas get tossed with coconut, curry powder, cilantro, and a hit of lemon juice, then rolled up in whole-wheat chapatis and baked until golden and crackly.
The real star here might be the chutney: tomato puree simmered with fresh ginger, jalapeño, crushed cumin and coriander seeds, and white grape juice instead of sugar for a natural sweetness that rounds out all that spice.
Kitchen Tips
- Brush the chapatis lightly with water before rolling so they seal properly and don’t unravel in the oven.
- These can be assembled a full day ahead and refrigerated. Just bake them right before serving for the crispiest results.
- If you can’t find chapatis, whole-wheat flour tortillas work as a solid substitute.
- The chutney also keeps well for up to 2 days in the fridge and freezes beautifully if you double the batch.
Variations
- Swap cauliflower for diced potatoes for a more traditional samosa filling.
- Use paprika instead of cayenne for a milder, kid-friendly version.
- Add a handful of golden raisins to the chutney for extra fruity depth.
Ingredients
Directions
Logs: Steam cauliflower in a large pan for 10 minutes. If using frozen peas, defrost; addpeas and steam for 3 more minutes. Transfer cauliflower and peas to a bowl and add coconut, curry powder, cayenne or paprika, cilantro, lemon juice and salt. Toss to mix. Allow mixture to cool slightly and divide into 12 portions, about ½ cup each. Place one chapati on a work surface and brush lightly with water. With your hands, shape a portion of the vegetable mixture into a log. Place about 1½ inches from the botom edge of the chapati. Roll chapati halfway, fold in sides, then finish rolling into a log. Place on a baking sheet, seam side down. Repeat processwith remaining chapatis.
Preheat oven to 375℉ (190℃). Spray or brush samosas lightly with oil. Bake for 15 to 20 minutes, until crisp and golden.
Cut each samosa in half.
Makes 24 logs; serves 8. Serve with fruit-sweetened tomato chutney.
Hints: Samosas can be made a day ahead of time and baked just before serving. If you can’t find chapatis, you can substitute flour tortillas (either white or whole wheat).
Chutney: Heat oil in a large saucepan. Add ginger, pepper, and cumin and coriander seeds. Cook until fragrant, about 1 to 2 minutes. Add remaining ingredients and bring mixture toa boil. Reduce heat an simmer, uncovered, for 35 to 40 minutes. Makes about 1½ cups.
Hints: Chutney can be made up to 2 ays before serving. Store in the refrigerator.
If you double the recipe, increase cooking time by 15 minutes. If you freeze the chutney, season with salt and pepper before serving.
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