I love samosas! I’ve always wanted to make my own but never tried because I figured it would be cheaper to just buy them at the nearest Indian Restaurant.

But I have been wondering for a while if it’s possible to make Raw Samosas, and how would it work….?

And then I stumbled across a new book by Ani, called Raw Food Asia. I was ecstatic! I love Indian, Thai and all sorts of Asian cuisine so I decided this is a definite must-buy.

So I am reviewing one of her recipes that I tried out; the Raw Samosa.

I am overall very satisfied with the taste and texture of the samosa that I made, but the process of making it was long and tedious and gone in 10 minutes. They were very small, could be eaten in two or three bites, but very tasty. The wrapper was made entirely out out Thai Young Coconuts and when dehydrated, they became very greasy which is SO AWESOME! But making the wrappers was very annoying and it took 2 whole coconuts for 8 wrappers. And the recipe for the filling was very small. I think I put about 1 tablespoon of filling in each samosa before wrapping it up. I also think I dehydrated the wrapper too long because when I went to seal the goods inside, the wrapper wouldn’t stick together. So next time I wouldn’t dehydrate them as long before wrapping up the goods. And there was a ton of leftover curry sauce so I have been marinating veggies in it and eating the curry stir-fry.

The mint chutney was also delicious, and I don’t normally like the stuff!

All in all, I’m not sure I would make this recipe again due to the time it requires unless I make a large batch of them, which may cost a lot but I do have my eyes on another recipe that I hope to have time to try making tomorrow so I will be posting pictures and reviewing the recipe next!

Here’s some photos of the process!