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1
Combine water, oil, and salt in a small saucepan and bring to a boil.
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2
Remove from heat and beat the mixture with a whisk until it has a milky appearance.
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3
Add to flour in a large bowl.
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4
Gently knead the dough just until mixed well.
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5
Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.
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6
For the filling: heat oil in a skillet.
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7
Saute onions and carrots for 1 minute.
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8
Sprinkle with salt and curry powder and add chopped spinach.
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9
Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes.
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10
Season with tamari.
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11
Dissolve kudzu in 1/4 cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze.
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12
Preheat oven to 375F (190C).
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13
Divide the dough in half and roll out until about 18 inch thick.
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14
Using a saucer or a small plate as a guide cut the dough into 4 inch circles.
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15
Place 2 Tbs.
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16
of filling in the middle of each circle.
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17
Fold over and pinch edge shut.
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18
Using a fork, poke a few holes in each samosa.
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19
Place on an oiled cookie sheet and bake for 30 minutes.
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20
Delicious hot or cold.
