Recipes > Raw Samosas

Raw Samosas

Details

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.
  • Serves: 1 1/2 cups
  • Active Time: 45 mins
  • Total Time: 1 hr 45 mins
  • Views: 20,436
  • Success Rating: 0% (?)
    0% - I fed it to the dog
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Steps

Step 1: Preparing the Filling Base

Preparing the Filling Base
  • 2 cups cauliflower or parsnip, chopped
  • 1/2 cup pine nuts

Method

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.

Step 2: Adding the Ingredients & Dehydrating

Adding the Ingredients & Dehydrating
  • 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

Method

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.

2 Comments

  • William M
    William M
    I do not own, and have no previous experience using, a dehydrator unit. What advice would you offer to someone in my situation? Can I use an ordinary oven to work around not having a dehydrator? If not, what advice can you offer on obtaining a dehydrator? Thanks!
  • Char N Rouxbe Staff
    Char N
    Hi William--If you oven can operate at 115 degrees F, that should do the trick--if you have an aerated pan, that will work best. You can use a "low-end" food dehydrator (in the $40 range). I have an Excalibur, which I purchased from a buy-sell group, and it was a fraction of the cost. If you do not plan to use a dehydrator often, I think your oven will work well. But, it is up to you. Here is a good resource that you might enjoy: https://www.amazon.com/Commercial-Chef-CCD100W6-Dehydrator-Preservation/dp/B075ZB3V9S/ref=sr_1_6?crid=42T9JBVHRP7N&dib=eyJ2IjoiMSJ9.Zj29fTrmContDiti0pGHHDYlTMqiVAN_M0hw-SjfqMWHDFjrSTjuJJzp78PdpRPF7mdYauTQ1YisUYTkKL6yEtZmrM_CrzKH6Y33qBnbCpvFMxcmHn5LpUHEUsORUfXiwM1N9EOq6sZpwUCuVOWbWZmTsuduMQb2jPupN6Z336cOc8yPSHrxw4wIGPqH8Lr6Fc8ePGFJABNjAg_MicWEm1FVgI-oCFutjPhyn_nOayM.KnwnPg4gOUmNmSUrNXSHGbo9AWt9tgJGXeZ_TbvIsyc&dib_tag=se&keywords=food%2Bdehydrator&qid=1716256342&sprefix=food%2Bdehydrator%2Caps%2C77&sr=8-6&th=1 I will say that dehydrating food is great fun. Good luck, Char

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