Samosa bombs with cilantro-mint sauce by Chef Eric Greenspan

Instructions

1. To make filling, combine first nine ingredients (cauliflower through salt) in a mixing bowl; set aside.
2. To make dough, preheat oven to 425°F. Place flour and yogurt in a medium bowl; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 tbsp at a time, until no longer sticky; let dough rest 5 minutes.
3. Place a large piece of parchment paper on a work surface and sprinkle with a little flour; place dough on paper. Use a knife to cut dough into 16 equal pieces. Roll each piece of dough into a 5-inch circle. Arrange 2 tbsp of samosa filling in middle of each dough circle. Pull edges of dough up and over filling and pinch edges to seal. (If dough tears, simply pinch it back together.)
4. Arrange dough balls, seam side down, on a baking sheet lined with parchment paper. Brush dough balls with egg. Bake until lightly browned, about 15-20 minutes. Broil an additional minute for more browning, if desired.
5. Meanwhile, to make sauce, combine remaining ingredients (cilantro through salt) in a food processor; blend until smooth.
6. Serving size: 1 samosa bomb with a scant tbsp sauce