Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***crust***
     1/2  cup           water
     1/3  cup           organic safflower oil
   1      pinch         salt
   3      cups          whole wheat flour
                        ***filling***
   1      tablespoon    sesame oil
   1      bunch         green onion -- finely chopped
   3      medium        carrots -- diced
   1      pound         fresh spinach washed -- dried and chopped
   1      pinch         salt
     1/4  teaspoon      curry powder
   1      tablespoon    tamari
     1/4  cup           water
   1      tablespoon    kudzu -- (Japanese arrowroot)

Preparation:

Combine water, oil, and salt in a small saucepan and bring to a boil. Remove from heat and beat the mixture with a whisk until it has a milky appearance. Add to flour in a large bowl. Gently knead the dough just until mixed well. Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.) For the filling: heat oil in a skillet. Sauté onions and carrots for 1 minute. Sprinkle with salt and curry powder and add chopped spinach. Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes. Season with tamari. Dissolve kudzu in 1/4 cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze. Preheat oven to 375F. Divide the dough in half and roll out until about 1/8" thick. Using a saucer or a small plate as a guide cut the dough into 4" circles. Place 2 Tbs. of filling in the middle of each circle. Fold over and pinch edge shut. Using a fork, poke a few holes in each samosa. Place on an oiled cookie sheet and bake for 30 minutes. Delicious hot or cold.