Logs: Steam cauliflower in a large pan for 1 minutes. If using frozen peas, defrost; addpeas and steam for 3 more minutes. Transfer cauliflower and peas to a bowl and add coconut, curry powder, cayenne or paprika, cilantro, lemon juice and salt.
Toss to mix. Allow mixture to cool slightly and divide into 12 portions, about 1/2 cup each. 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 processwith remaining chapatis.
Preheat oven to 375 degrees. Spray or brush samosas lightly with oil. Bake for 15 to 2 minutes, until crisp and golden.
Cut each samosa in half.
Makes 24 logs; serves 8. Serve with fruit-sweetened tomato chutney.
Hints: 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 cumin and coriander seeds. Cook until fragrant, about 1 to 2 minutes. Add remaining ingredients and bring mixture toa boil. Reduce heat an simmer, uncovered, for 35 to 4 minutes. Makes about 1 1/2 cups.
Hints: chutney can be made up to 2 ays 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.
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