spicy cauliflower samosas

Cauliflower always works brilliantly with Indian spices, in dishes such as Aloo Gobi and pakora. Here it comes into its own in spicy samosas, a classic Indian subcontinent snack food which actually originated in the Middle East over a thousand years ago.

350 g plain flour
1 tsp baking powder
1 tsp sea salt
75 g vegetable oil (I used groundnut)
150 ml water
200 g organic cauliflower, washed and broken into small florets
175 g organic potatoes
1 onion, finely chopped
80 g freshly shelled peas (if not available, use frozen)
2 cloves garlic, peeled and roughly chopped
3 cm piece of ginger, peeled and roughly chopped
1 whole red chilli
1/2 tsp asafoetida
1 tsp black mustard seeds
2 tsp cumin seeds
1 tbsp ground coriander
2 tsp garam masala
1 tbsp fresh coriander, chopped
1/2 tsp sea salt
2 tbsp vegetable oil

For frying:
500 ml vegetable oil (groundnut is best)

View the full recipe at The Circus Gardener’s Kitchen →