Vegetable Samosas with Cucumber & Mint Raita

By Chef: Russel James
Posted: September 27, 2010


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A simple and elegant vegetable samosa dish with cucumber and mint relish.


For the samosa wrappers

  • 5c peeled courgette (zucchini)
  • 3T olive oil
  • 3t Lime juice
  • 1/2t chili powder
  • 2t garam masala
  • 1t salt
  • 1/4c flax meal*

For the samosa filling

  • 1c courgette (zucchini), peeled
  • 3T water
  • 1c sunflower seeds
  • 1t dark miso
  • 1T lemon juice
  • 1 clove fresh garlic, minced
  • 2t fresh ginger, minced
  • 2T garam masala
  • 1/4t turmeric
  • 1t agave
  • 8 sun-dried tomato halves
  • 1/2t salt

For the cucumber mint raita

  • 1/4c cashew nuts
  • 1c cucumber
  • 2t agave nectar
  • 1t apple cider vinegar
  • 1/2t salt
  • ¼c mint
  • 1/2 clove garlic
  • 1/2t cumin
  • 1t lime Juice
  • Pinch cayenne


For the samosa wrappers

  1. Blend all ingredients in a high-speed blender until smooth.
  2. Add flax meal and blend again until smooth.
  3. Pour mixture onto a non-stick dehydrator sheet and spread evenly into a square. you can choose the size, but for the ones in the photo the mixture was spread 26cm x 26cm square.
  4. Dehydrate for 8 hours at 105 degrees F, or until able to peel of the sheet.
  5. Once the dehydrator sheets are removed, return to the dehydrator for 30 mins, until both sides are dry to the touch but still pliable.
  6. Flax meal is flax seed that have been ground in a coffee grinder or similar, to produce a fine flour.

For the samosa filling

  1. Grind all ingredients in a food processor, leaving some texture to the mixture.
  2. Add the following ingredients and pulse* in:1/2c tightly-packed spinach, chopped small
    2 sliced spring onions (green onions)
    1/4c diced tomatoes
    1/4c coriander (cilantro), finely chopped
    1/2c peas
  3. Pulsing in done by switching the on/off switch several times in short bursts, so to chop the ingredients, leaving plenty of texture. Some food processors actually have a pulse button.


  1. Cut the wrappers into strips approximately 7cm by 25cm, and fold over the corner of one end.
  2. Fold the pointed end created by the first fold over as in step 4.
  3. You will now be able to open the wrapper up into a cone.
  4. Fill with the mixture.
  5. Tuck the corner in so it doesn’t stick out.
  6. Start folding the remaining part of the wrapper around so it forms that familiar triangle shape.
  7. Wet the remaining corner of the wrapper and fold into place to seal the samosa.
  8. The completed samosa.

For the cucumber mint raita

  1. Blend all ingredients in a high-power blender.


The samosas can be eaten as they are or can be returned to the dehydrator for as long as you like. I like to do this as they will be warm and ready to eat in a few hours.

Tip: for a really nice dip for crudités, add extra cashews or avocado and blend to get desired thickness.