1/2 tsp chilli powder (can add more depending on how hot wanted)
2fresh chilliest (optional)
handful of sultanas
handful of freshly chopped coriander
1tsp of salt.
Instructions
Put oil in a pan in medium heat until oil is hot add whole cumin and chopped onion, cook until onions soft add rest of the ingredients except the sultanas, stairwell, and leave it in low heat until it is cooked. Sultanas canbe added 15min after.
Filo pastry (can get ready made from supermarket), veg oil for pastry, veg oil for frying (optional), as an cook in the oven gas mark 4 or 180c (15-20min)
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Need to make sure to brush a little oil on to the pastry.
Cut the pastry into 3-5cm strips and then place a spoonful of filling in the bottom right corner of the pastry strip. Fold the pastry into a triangle to begin enclosing the filling. Continue folding triangles and then tuck the final edge inside the samosa to seal, trimming any excess pastry if necessary. Samosas can be cooked in the oven or deep fry.
Place all ingredients except the gluten flour in a blender and process until smooth.
Pour into a bowl. Add gluten flour and work into a dough.
Shape dough into a log and wrap in heavy duty foil. Try to make the roll as thick as possible. Steam for 1 hour.
Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 45-60 mins. Seitan should swell and press against the foil.
Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge