For the Wraps:Whisk all ingredients in a bowl to form a batter.
The consistency should easily coat the back of a spoon. Add more flour if mixture is too thin, or more water if too thick.
Coat a 10 inch non-stick pan very lightly with coconut oil.
Ladle in 1/3 cup of batter and swirl around the pan.
Cook until firm to handle.
Set aside setting wax paper sheets in between layers to prevent wraps from sticking.
For the Tamarind Dip:Whisk all ingredients in a bowl.
Set aside until ready to serve.
For the Samosas:Wash, and peel all vegetables.
Boil potatoes until soft enough for mashing.
While the potatoes are boiling, finely chop carrots, cilantro, and cauliflower.
Blanch the chopped vegetables and the green peas for about a minute. Drain.
When, the potatoes are done, transfer them to a bowl and mash.
Fold in the blanched vegetables and chopped cilantro.
Season with aloo bhaji, salt, and pepper.
Lay a piece of the prepared wraps onto a working surface and cut into half.
Fill with vegetable mixture near to one edge and wrap into triangles sealing with a light cornstarch slurry.
Bake at 220C/430F for 10 minutes, flip and continue for 10 minutes more.
Serve with the tamarind dipping sauce.