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Vegetable Samosas with Cucumber & Mint Raita  
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Main Courses, Starters

From Issue 14 of News from the Kitchen

 

raw food recipe samosas

For the samosa wrappers

  • 5 cups peeled courgette (zucchini)
  • 3 tablespoons olive oil
  • 3 teaspoons lime juice
  • 1/2 teaspoon chili powder
  • 2 teaspoons garam masala
  • 1 teaspoon salt
  • 1/4 cup flax meal*
  1.  Blend all ingredients except flax meal in a high-speed blender until smooth.
  2.  Add flax meal and blend again until smooth.
  3.  Pour mixture onto a nonstick dehydrator sheet and spread evenly into a square. You can choose the size, but for the ones in the photo, the mixture was spread 26 cm x 26 cm square.
  4. Dehydrate for 8 hours at 105 degrees F, or until able to peel off the sheet.
  5. Once the nonstick sheets are removed, return to the dehydrator for 30 minutes, until both sides are dry to the touch but still pliable.

* Flax meal is flax seeds that have been ground in a coffee grinder or similar, to produce a fine flour.

 

For the samosa filling

  • 1 cup courgette (zucchini), peeled
  • 3 tablespoons water
  • 1 cup sunflower seeds
  • 1 teaspoon dark miso
  • 1 tablespoon lemon juice
  • 1 clove fresh garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 2 tablespoons garam masala
  • 1/4 teaspoon turmeric
  • 8 sun-dried tomato halves
  • 1/2 teaspoon salt
  1. Grind all ingredients in a food processor, leaving some texture to the mixture.
  2. Add the following ingredients and pulse* in:
  • 1/2 cup tightly packed spinach, chopped small
  • 2 sliced spring onions (green onions)
  • 1/4 cup diced tomatoes
  • 1/4 cup coriander (cilantro), finely chopped
  • 1/2 cup peas

*Pulsing in done by switching the on/off switch several times in short bursts  to chop the ingredients, leaving plenty of texture. Some food processors actually have a pulse button.

 

Assembly

How To Wrap Samosa - Steps

 

  1. Step 1 — Cut the wrappers into strips approximately 7 cm by 25 cm, and fold over the corner of one end.
  2. Steps 2, 3 & 4 — Fold the pointed end created by the first fold over as in step 4.
  3. Step 5 — You will now be able to open the wrapper up into a cone.
  4. Step 6 — Fill with the mixture.
  5. Step 7 — Tuck the corner in so it doesn’t stick out.
  6. Steps 8, 9 & 10 — Start folding the remaining part of the wrapper around so it forms that familiar triangle shape.
  7. Steps 11 & 12 — Wet the remaining corner of the wrapper and fold into place to seal the samosa.
  8. Step 13 — The completed samosa.

*The samosas can be eaten as they are or can be returned to the dehydrator for as long as you like. I like to do this as they will be warm and ready to eat in a few hours.

 

For the cucumber mint raita

  • 1/4 cup cashews
  • 1 cup cucumber
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt
  • 1/4 cup mint
  • 1/2 clove garlic
  • 1/2 teaspoon cumin
  • 1 teaspoon lime juice
  • Pinch of cayenne
  1. Blend all ingredients in a high-power blender.

Tip: for a really nice dip for crudites, add extra cashews or avocado and blend to get desired thickness.

76 Comments

  1. well, i just prepared everything almost just as you described.
    one big thing though, i used yellow squash as my local had no organic zukes. this
    is very unusual and i had started the rest of it, so i added a bit of tahini and 1/2 avocado for the wrap cause it seems the yellow are more watery than the green. i’ll know tonight about 9 pm for a late indian supper how it all came out!!
    TY!!! I love Indian food! oH, also, i had to make my own garam masala and fear i may have used a tad too much clove! hope i didn’t overpower the filling!!! I am counting the minutes till tonight to see how it all comes out!!
    maybe i can get some work done now.

    • oh, also i used coconut oil instead of olive oil.
      and i was lucky enough to use mint from my garden!