1/2cup125 ml vegetable broth, plus additional if needed
1/4 to 1/2teaspooncayenne pepper
2teaspoonsextra virgin olive oil
1/2medium red onionchopped small
1pound455 g small golden potatoes, chopped small
1/2red bell pepperchopped small
Salt and black pepper to taste
1/2cup55 g chickpea flour
1/2cup70 g green peas (fresh or defrosted if frozen)
Olive oil spray
Combine the tamarind sauce ingredients in a small bowl and whisk together. Chill until ready to use.
Mix the broth, curry powder, cumin, ginger, paprika, cardamom, and cayenne in a small bowl. Set aside.
Combine the oil and mustard seeds in a large shallow saucepan and heat over medium heat until the seeds begin to pop. Add the onion and garlic and sauté until the onion is almost translucent. Add the potatoes, bell pepper, carrot, and broth mixture; sauté until the potatoes and carrots are soft. If the liquid absorbs too quickly or the potatoes begin to stick, add a bit more broth to deglaze the pan and lower the heat.
When the vegetables are fork-tender, remove from the heat. Use a potato masher to very lightly mash the potatoes and vegetables (leaving big chunks). Add salt and pepper. Let cool for 5 to 10 minutes.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
When the vegetables have cooled enough to touch, mix in the chickpea flour and fold in the peas. Spray a 2½-inch (6.5 cm) round biscuit cutter with olive oil and place on the prepared baking sheet. Scoop 2 heaping tablespoons of the mixture into the biscuit cutter and use your fingers to press it into a flat patty. Carefully lift the biscuit cutter, leaving the cake on the sheet. Repeat with the rest of the samosa mixture.
Bake for 20 minutes, or until the cakes are firm and golden brown. Remove from the oven and cool for about 5 minutes on the sheet. Serve with the tamarind sauce.