Baked Samosa Logs

Preparation Time : 45 min

Ingredients:

-----LOGS-----
8 c Cauliflower -- diced
1 1/3 c Baby peas, fresh or frozen
1 1/2 tb Coconut flakes, unsweetened
1 t garam masala
1/4 ts lal mirch
2 tb Cilantro(Hara dhanya), fresh -- chopped
1 1/2 tb Lemon juice
1/2 ts Salt
12 Whole-wheat chapatis
Olive oil spray or olive oil
-for brushing

-----CHUTNEY-----

2 ts Virgin olive oil
2 tb Ginger root -- freshly grated
1/2 tb Jalapeno pepper -- minced
1 t /var/www/hin seeds(zeera)-- crushed
1/2 tb Coriander seeds(dhanya) -- crushed
5 1/2 c Tomato puree
2 c Tomatoes -- diced, with juice
1/2 c White grape juice
Salt and pepper to taste

Method:
1-Logs: Steam cauliflower in a large pan for 10 minutes, addpeas and steam for 3 more minutes. Transfer cauliflower and peas to a bowl and add coconut, garam masala, lal mirch, hara dhanya, lemon juice and salt. Toss to mix. Allow mixture to cool slightly and divide into 12 portions, about 1/2 cup each.
2-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 1 1/2 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 process with remaining chapatis.
3-Preheat oven to 375 degrees. 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; Serve with chutney.

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 /var/www/hin and coriander seeds. Cook until fragrant, about 1 to 2 minutes. Add remaining ingredients and bring mixture to a boil. Reduce heat and simmer, uncovered, for 35 to 40 minutes. Makes about 1 1/2 cups.Hints: Chutney can be made up to 2 days 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.
Per serving (3 logs + 3 tbs. chutney): 255 cal; 7 g prot; 4 g fat; 46 g carb; 0 chol; 791 mg sod; 6 g fiber;

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