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1
For the Wraps.
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2
Whisk all ingredients in a bowl to form a batter.
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3
The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick.
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4
Coat a 10 inch non-stick pan very lightly with coconut oil.
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5
Ladle in 1/3 cup of batter and swirl around the pan.
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6
Cook until firm to handle.
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7
Set aside setting wax paper sheets in between layers to prevent wraps from sticking.
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8
For the Tamarind Dip.
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9
Whisk all ingredients in a bowl.
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10
Set aside until ready to serve.
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11
For the Samosas.
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12
Wash, and peel all vegetables.
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13
Boil potatoes until soft enough for mashing.
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14
While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower.
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15
Blanch the chopped vegetables and the green peas for about a minute. Drain.
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16
When, the potatoes are done, transfer them to a bowl and mash.
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17
Fold in the blanched vegetables and chopped cilantro.
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18
Season with aloo bhaji, salt, and pepper.
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19
Lay a piece of the prepared wraps onto a working surface and cut into half.
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20
Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry.
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21
Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more.
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22
Drain on paper towels.
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23
Serve with the tamarind dipping sauce.
