Raw Indian Style Samosas
1/2 lemon, juiced
2 tablespoons olive oil
1 teaspoon garam masala
1/2 teaspoon salt
1/4 cup flax meal Filling:
1 cup cauliflower
1/2 cup fresh peas
1/2 teaspoon agave nectar
1/2 teaspoon fresh ginger
1/4 teaspoon turmeric
1/4 teaspoon curry powder
1/2 clove garlic, deviened
1. To make wrappers, blend all together except for flax. The juice from the zucchini should be sufficient so that you don't have to add water. Stir in flax. It should make a paste. Spread on nonstick sheets or fruit roll up sheets for dehydrator.
2. Dehydrate for about 2 hours (score with a knife halfway, long strips or half circles) at 105 degrees Fahrenheit. Time varies on machine but they should be dry to the touch but very flexible. If they aren't quite dry, but are losing the flexibility, use them that way and they will dry more when you put them in after they are filled.
3. Once done, cut into smaller wrappers. To prepare the filling, pulse all ingredients in a food processor. It should be a crumbly texture, but moist enough that when you squash it in your hand, it stays together.
4. Place 1-2 tablespoons filling on 1 end of the samosa wrapper. Fold like a flag if you are using long strips or wrapper, or fold as best you can to make little envelopes if you are using half-circles. Place samosas on the mesh or regular dehydrator tray.
5. Dry at 105 degrees Fahrenheit until they are warm to the touch. You want them warm all the way through. I have eaten them both ways, and warm is sooo much better!
They are delicious! Serve with your favorite chutney!
Source of recipe: I wrote this.