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Raw food recipe: Indian Samosa rolls

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By Stanka Vukelić

raw samosa, stanka vukelic, samosa rolls

Photo: Stanka Vukelić

Raw food recipe: Samosa rolls

As you perhaps already know, we have decided to add another category to our raw food recipes, which is called ‘main courses’, to give you some simple ideas how to combine different raw food dishes into a main lunch course, to show you that your lunch will overshadow any of the food distractions offered to you in outside restaurants or elsewhere.

This is a tasty, easy to make raw food recipe for Samosa rolls. The dough is very pliable, thus easy to put into any form you like (cut for vegetable pockets). I cut it into ribbons, then I spread the filling along the dough, after that I make it into rolls. Today we will fill the dough with a raw zucchini-turmeric sauce – Indian style – which is indeed very similar to the classic Samosa.

If you know that you are going to prepare a dish which will involve a raw dough, like for Samosa rolls, why not prepare dough for the whole week? We usually need 1-2 days to prepare our food for most of the week; it is much more efficient this way.

Please note: We always say this recipe is for two people, but the actual volume of the dough is for six. Why? Because in this way, you’ll do the dehydration process only once, and you’ll have meals prepared in advance for various combinations. For example, use the same dough for bread, and you can eat it the next day as a side dish or afternoon snack.


Raw dough for Samosa rolls

Preparation time: 15-20 min.

Dehydration: 9-10 hours


Ingredients for 2 people (6-8 rolls or 3 meals):

28 oz (800 g) of zucchini (3-4 medium-sized)

1/2 teaspoon of sea salt

3-5 tablespoons extra-virgin olive oil

1 fresh-squeezed lemon

pinch of cayenne pepper

2 cups of ground flax seeds


Methods/steps –

1. Chop zucchini into small pieces.

2. Put the zucchini into a food processor and process well.

3. Put the salt, olive oil, cayenne pepper, and lemon into food processor and mix well with the zucchini.

4. Grind flax seeds in a clean electric coffee grinder; grind until powdered.

5. Put ground flax seeds in food processor with other ingredients and process until well combined.

raw dough cut into ribbons, stanka vukelic, samosa rolls6. Spread out on dehydrator sheets in shape of bread and mark the dough (best with a pizza cutter) into ribbons. Thickness: 0.5 inch (~1 cm). Dehydrate at 115ºF (46ºC) for 8 hours. Flip and continue drying on the other side. Let dry another 1-2 hours until dry.

8. Store in refrigerator in a sealed container. Stays good for 5 days.


Filling for Samosa rolls: Zucchini-turmeric sauce

Preparation time: 10 min.

Note: This filling is for 1 meal (2 people), because we want to make a fresh filling for each meal.


Ingredients for 4-6 rolls (or 1 meal for 2 people):

2 zucchinis (medium-sized)

1 small tomato

3 dried tomatoes

80 g of ground sunflower seeds

1 tablespoon of turmeric

1 tablespoon of fresh ginger root

1/2 teaspoon of cayenne pepper

1 teaspoon of honey

2 medium garlic cloves (or as you like)

1/2 fresh-squeezed lemon

pinch of Himalayan salt or sea salt


Methods/steps –

1. Dice the zucchinis and the tomatoes.

2. Put the zucchinis, tomatoes, lemon juice into a blender or food processor and process well.

3. Grind sunflower seeds in a clean electric coffee grinder; grind until powdered.

4. Put all other ingredients into a blender or food processor. Process until well combined and creamy.

5. If you don’t use all at once, you can store it in your refrigerator in a sealed container. Stays good for 5 days.


Main course:

For lunch, we fill 4 Samosa rolls (for each 2 rolls) and serve lettuce salad on the side.

raw samosa with salad, stanka vukelic, samosa rolls

Bon appetite!


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