These raw versions of samosas uses cauliflower as the rice, and mixture of fresh herbs and spices folded up in a raw crêpe which are great appetizers and kick off to an Indian raw menu.
Steps
1
Preparing the Filling Base
Ingredients
2 cups cauliflower or parsnip, chopped
1/2 cup pine nuts
First, prepare your mise en place.
In a food processor, pulse the cauliflower or parsnips with the pine nuts until a finely–minced consistency. Transfer to a mixing bowl.
2
Adding the Ingredients & Dehydrating
Ingredients
1/2 cup sweet peas, fresh or frozen
1/4 cup carrots, small diced
1/3 cup zucchini, peeled and small diced
2 tbsp olive oil
1/4 cup water
2 tbsp fresh ginger, minced
2 cloves garlic, minced
2 tbsp lemon juice
1/2 tbsp sea salt
1 1/2 tbsp garam masala
1/2 tbsp cinnamon
2 recipes Savory Crêpes
1 recipe Mango Chutney
Add the remaining ingredients and thoroughly combine.
To make the samosas with the Savory Crepes recipe, slice each crepe into 3 inch strips. Lay out the strips on surface, add about 2 tbsp of samosa filling on the end of each and continue to fold into samosa–size triangles.
Place the filled triangles on a dehydrator sheet and dry at 115°F (45°C) for 1 hour before serving.
Serve with Mango Chutney.
