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.