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By Cherie Hausler

Makes 10 samosas

+ Ingredients

For the pastry:
1 cup organic wholemeal spelt flour
2 tbsp organic virgin coconut oil
1/2 tsp Himalyan salt
A little water
For the filling:
1 organic potato, boiled and mashed
1/2 cup organic peas, shelled
1/2 cup sprouted organic chickpeas (or use cooked chickpeas if you'd rather)
2 organic spring onions
1 cm slice of fresh organic ginger
3 tsp Spring Masala mix (below)
2 tsp tamarind puree
handful of fresh organic coriander leaves
1 tbsp organic virgin coconut oil
Himalayan salt to taste
For the Spring Masala:
1 tsp organic cumin seeds
2 tbsp organic coriander seeds
1 tbsp organic yellow mustard seeds
1 tsp black peppercorns

1 tsp organic cardamom

+ Method

To make the masala, dry roast the spices until they are fragrant and then grind to a fine powder with a mortar and pestle.

To make the pastry, put all the ingredients into a food processor and add enough water to pull the dough together into a ball.

For the filling, put everything except the potato, peas and chickpeas into a food processor and blend until smooth. Then combine the paste with the remaining ingredients and eat some along the way as you prepare the samosas. I did this, so imagined you would too, and have allowed for extra filling so no one is caught out!

Pre heat the oven to 180C.

To assemble the samosas, divide the pastry into 5 equal balls and roll out to a thin disc. Cut each disc in half to create 10 crescent shapes. Place a couple of tablespoons, or so, of filling in the centre of each crescent of dough and then wrap up by pulling the sides over the filling and sealing them at the base of the samosa. You can just press the dough together with your fingers, no need for water.

Place the samosas onto a baking paper lined, or flour dusted, tray and cook for 15 minutes on one side, then turn each samosa over and cook for a further 15 minutes to brown the other sides.

Serve with copious amounts of chai. Nibble and sip.

Youll have more Spring Masala than you need so use it in other curries or sprinkled over roasted veggies. So good. And if youd like to sprout chickpeas, just soak them for a day first and then pop into a sprouting bag. Weve been using a hemp fabric bag which means you can just dunk the whole bag in water and then leave to drain by tying the bag to a tap over the sink. Dunk it each day for 3-4 days and youll have lovely little tails on your chickpeas