We use to love Samosas from our favorite Indian restaurant before transitioning to an Alkaline diet. In this recipe I’ve changed out the potatoes for Wild Rice and the Peas for Chickpeas. All ingredients are reflected in Dr Sebi’s Nutritional Guide.
- 1 cup Spelt flour
- ¼ cup of Spring Water
- 1 pinch of Sea Salt
- 1 pinch Hemp Seeds
- 2 Tbsp Grapeseed oil
- 1 cup cooked Wild Rice
- 1 Tbsp Ginger, finely chopped
- 1 ½ cup Chick peas, drained
- ¼ cup soaked/drained Goji Berries
- 1 Tsp of Sesame Seeds
- 1 Tbsp Onion powder
- 1/2 tsp Habanero Pepper (diced)
- 1 pinch of Sea Salt
- 1 Tbsp Tamarind (broken up with a little water)
- ¼ cup Tamarind pulp
- ⅓ cup Warm Spring Water
- 1 Tbsp of Agave
- 1 Pinch of Ginger powder
- 1 pinch of Basil
1. Combine the flour, salt, hemp seeds and oil in a bowl. Mix until the oil is evenly distributed. Mix in the water a little at a time and knead for 2 to 3 minutes with your hands, until it is smooth and has the consistency of bread dough. Set aside while you prepare the filling.
1. Mix all the ingredients gently in a large bowl until its evenly distributed.
2. Preheat the oven to 425 degrees F. Divide the dough into 4 pieces and roll each into a smooth ball.
3. Using your hands, form a ball into a flat disc. Dust a working surface with flour so the dough doesn’t stick and using a rolling pin, roll the disc into a thin patty (like a tortilla) and cut the circle in half. Take one of the half circles and make a cone shape starting at the center of the cut side to make the point of the cone and then wet the edges with a little water to glue the overlapping edges together.
4. Put 1/3 of a cup of filling into the cone, moisten the top of the inside edges and close the cone, pressing the edges to seal it. Brush with Grapeseed oil on each side of the samosa and then place it on a baking sheet. Repeat the process to make 8 samosas. Place in the oven and bake for 20 to 25 minutes or until the samosas are nicely browned. Serve with chutney.
1. Combine the tamarind and warm water in a bowl and let it soak for 10 minutes. Use a fork to separate the seeds and the pulp. Strain the mixture into a bowl, using a rubber spatula to force it through and mix the strained pulp with the Agave and pinch of Ginger Powder.
For more Chickpea recipes like this one grab your copy of “Beyond Vegan”
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