Raw Samosas

Raw Samosas


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: 1,946
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Step 1: Preparing the Filling Base

• 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.

Step 2: 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


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.


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