Vegetable Samosas with Tamarind Dipping Sauce

For a while, we were buying frozen samosas and pakoras. Not only were they expensive, but processed. So we were happy to come across these recipes, which we adapted from Robin Robertson's new Vegan Fire & Spice cookbook. This version is not as light or delicate as one made with phylo dough, but is so filling that it can be a meal in itself.

2 cups flour

4 tablespoons vegetable shortening

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup water

1 large potato, peeled and diced

1 carrot, peeled and diced

3 tablespoons vegetable oil

3/4 teaspoons ground cumin

1/2 teaspoon curry powder

1/8 teaspoon cayenne

1/4 cup peas

Dipping Sauce

3 tablespoons tamarind concentrate

1/2 cup water

1/4 cup brown sugar

1 teaspoon grated fresh ginger

In a bowl, combine the flour, shortening, baking powder and salt. Mix well. Add enough water to make a stiff dough. Knead until smooth. Steam the potato and carrot until tender; set aside. Heat 1 tablespoon oil over medium heat. Add cumin, curry powder and cayenne. Stir in potato, carrot and peas; season with salt. Cook about 5 minutes to blend flavors, then set aside to cool. Divide dough into two pieces. Roll each piece into a rectangle and cut in half. Divide the mixture among the four pieces, moisten edges with water, fold and seal. Preheat oven to 375 degrees. Heat remaining 2 tablespoons of oil in a large skillet. Add the samosas and cook until golden (flipping so that both sides are cooked). Transfer to baking sheet and bake for 10 minutes.

Sauce: Combine ingredients in saucepan and simmer over low heat, stirring occasionally until thickened.