Swich | Recipes - Raw Samosas

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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. You’ll practice folding the filled crêpe strips into traditional triangle shapes and learn the technique of gently dehydrating to warm and set the samosas before serving.

Makes 1 1/2 cups | Active Time: 45 minutes | Total Time: 1 hour 45 minutes
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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