Comments on: Vegetable Samosas with Cucumber & Mint Raita

By: Russell James

Russell James — Thu, 26 Apr 2012 09:50:00 +0000

Thanks, Sukhi.

How did it turn out?

By: Sukhi

Sukhi — Mon, 02 Apr 2012 07:44:00 +0000

I have not made this recipe yet, but it looks SO delicious!
That soon I will do so, Very nice Russel, like all of your creations!
Haute cuisine!
Thanks, Sukhi

By: Russell James

Russell James — Thu, 16 Feb 2012 18:14:00 +0000

Hi Marje, thanks for your request, I appreciate it. You can actually already download the recipe with the ‘download’ button at the top of the recipe, by the picture.

By: Marje

Marje — Thu, 16 Feb 2012 17:33:00 +0000

I would like to be able to print this recipe out! Why not? But the page has way too much stuff on it to be done well. Can you make it possible to put the recipes on a separate page like you do under your monthly videos? I would really appreciate it!

By: Russell James

Russell James — Thu, 06 Oct 2011 22:49:00 +0000

I’ve never tried freezing them, but I imagine it would work, probably OK to let them defrost at room temperature. Let me know if you try it.

By: Erin

Erin — Sat, 24 Sep 2011 14:44:00 +0000

Hi Russell! Can you freeze extra wraps for use later? If so, do you recommend room temperature thawing or placing them back into the dehydrator and for how long?

Thanks! Love your recipes!

By: Søren Jensen

Søren Jensen — Fri, 15 Jul 2011 10:25:00 +0000

Thanks Russell, I have a 5-tray Excalibur btw. I had some wonderful raw samosas on Saf, Shoreditch (London), and I’m intending to be able to replicate them! I’ll try again to see if I can improve. I’m making the caramellized onion pizza tonight ;-)

By: Russell James

Russell James — Thu, 14 Jul 2011 13:59:00 +0000

Sounds like you spread the mixture a little too thick. If you spread thinner you’ll get it dry more evenly and then you’ll also have more wrapper to use with the extra filling.

Not sure which dehydrator you have a but got one that dries evenly like an Excalibur or TSM is important here.

By: Søren Jensen

Søren Jensen — Thu, 14 Jul 2011 13:27:00 +0000

Hi Russell

I have just tried making these but not with a completely successful outcome yet. Am I correct in assuming the zucchini layer is quite thick when you spread it out on the dehydrator sheet? Anyway, after dehydrating it had shrunk considerably, although the middle bit was still soggy. When I dehydrated it a few hours more to dry it out, the sides – on the other hand – became a bit brittle. I’ve still some practising to do before a raw wrapper becomes as pliable as your pictures show.
So this recipe yields four samosas, right? I wasn’t that great in filling them so the end result was nowhere as picturesque as yours – is there a video of this in your starter set? Also I had a lot of left-over filling – I could have done with half.

Sorry if this sounds a bit negative – I think your creativity within the raw kitchen is absolutely stunning and look forward to seeing more recipes from your hand.

By: Spicy Raw Vegan Samosas | The Organic Gypsy

Spicy Raw Vegan Samosas | The Organic Gypsy — Fri, 08 Jul 2011 16:04:30 +0000

[...] We found the recipe over here. [...]