Contributing Monkie Sarma Melngailis
Published on October 21, 2008
with banana tamarind sauce, mango chutney, and mint (raw)
Samosas – deep – fried vegetarian turnovers - are a classic Indian street food. Our version is a bit more delicate than the friend variety, but incredibly savory. You can make them a few hours ahead and keep them warming on trays in the dehydrator, this also keeps them dry, so they won’t stick together, as they would if you piled them up and set them aside. They are a perfect hors d’oeuvre, or you could serve just a few of them per plate as a starter.
Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)
Serves 4 (About 20 Samosas)
For the samosa wraps:
2 cups young coconut meat
1 1/2 cups coconut water (or more)
1/2 teaspoon cayenne
1/2 teaspoon sea salt
Step 1 In a Vita-Mix or high-speed blender, puree the coconut with the coconut water, cayenne, and salt until completely smooth. Using an offset spatula, spread the coconut very thin on Teflex-lined dehydrator trays and dehydrate at 115 F for 2 to 4 hours, or until the surface is dry. Carefully flip over and peel away the Teflex sheets. Dehydrate further on the screen only, just to dry the underside, 15 to 30 minutes longer. The wraps should be very thin, almost transparent, and very pliable.
Step 2 Carefully slide the wraps onto a flat cutting surface and cut into large rectangles, about 3 by 7 inches, and set aside.
For the filling:
1 large head cauliflower, florets only
1/2 cup raw macadamia nuts
1 cup filtered water
1 tablespoon garam masala
2 teaspoons Chunky Chat masala (or substitute garam masala)
1 tablespoon chopped fresh ginger
Freshly ground black pepper
1 cup fresh peas or thawed frozen peas
1 handful julienned cilantro
Step 1 Place the cauliflower florets in a food processor and pulse a few times to chop into small pieces. It’s okay if they are not entirely uniform in size – they add texture.
Step 2 In a high-speed blender, add the nuts, water, garam masala, Chunky Chat, and ginger and puree at high speed for 2 minutes until completely smooth. It should be the consistency of heavy cream. Season with salt and pepper to taste.
Step 3 Add the cauliflower, peas, and macadamia cream to a shallow glass bowl or pan and stir to combine. Place the bowl in the dehydrator and dehydrate at 115 F for about 2 hours, stirring occasionally, until the cauliflower becomes somewhat tender and the cream thickens a bit.
Step 4 Toss the cilantro in with the cauliflower mixture just before filling the wraps.
For the tamarind sauce:
1 cup soaked and strained tamarind pulp
3 tablespoons maple syrup
1 tablespoon nama shoyu
1 tablespoon extra-virgin olive oil
Pinch of sea salt
Place the tamarind pulp, maple syrup, nama shoyu, and olive oil in a blender and puree until smooth. Taste for seasoning and add a pinch of salt if necessary. Place in a separate bowl and set aside. This sauce may be made ahead and refrigerated for up to 2 days. It can also be frozen if you have leftovers or want to make it in advance.
For the banana tamarind sauce:
1 cup Tamarind Sauce
1 small banana
1 teaspoon ground cumin
1 teaspoon minced ginger
1 small red chili pepper, seeded
Pinch of sea salt
Puree the sauce ingredients in a blender until completely smooth. Transfer to a separate container and set aside.
For the Mango Chutney:
4 cups diced ripe mango
3 tablespoons lime juice
2 tablespoons minced ginger
2 green onions, white and 1 inch of green, diced
1/2 small jalapeno, cored and seeded, diced
1/2 teaspoon sea salt
1 small handful cilantro leaves
In a food processor, add all of the ingredients and pulse to combine well, but keep it chunky. Store in a covered container in the refrigerator for up to 2 to 3 days. (Makes about 4 Cups and is a nice accompaniment to other dishes or on it’s own as well.)
1 cup Mango Chutney
1 small handful mint leaves, finely julienned
Place a heaping tablespoon of cauliflower filling at one end of a coconut wrapper. Fold one corner over diagonally to meet the other side, to forma triangle. Fold the samosa over and continue folding like a flag. Wet the end of the wrapper slightly to seal.
Serve the samosa with the mango chutney and the banana tamarind sauce and sprinkle with fresh mint.