Coconut Samosas with Cucumber Mint Cashew Raita

Coconut samosas on a blue plate and white wooden background

My original recipe for these was one of the first raw food recipes I ever created. Back in those days is was really difficult to get young coconut meat in the UK, so I made them from a mixture of flax and courgette.

We’re in happier times now, where you can even get prepared coconut meat frozen, locally or online, pretty easily.

So it’s now even easier to try your hand at a raw food recipe like this, which are delightful as a start for a weekend meal, for the family, or to impress some guests.

I’ve include the old recipe for the flax / courgette version at the end of the post too, just in case you want to try that variation, or you’ve come back from trying it year ago and want a reminder 🙂

Rate This Recipe
4.63 from 8 votes

Coconut Samosas

Coconut wrapper samosas with a cucumber mint cashew raita.
Servings4

Nutrition (For one serving)

Serving: 2samosasCalories: 707kcalCarbohydrates: 35gProtein: 12gFat: 62gSaturated Fat: 46gSodium: 656mgPotassium: 903mgFiber: 17gSugar: 13gVitamin A: 675IUVitamin C: 19mgCalcium: 53mgIron: 5.8mg

Ingredients

Samosa Wrappers

  • 21 ozs coconut meat (4 cups)
  • 1/2 tsp lime juice
  • 1/4 tsp salt
  • 1/2 tsp chilli flakes

Samosa Filling

  • 1/2 cup sunflower seeds soaked
  • 1/2 tsp dark miso
  • 2 tsp lemon juice
  • 1/2 clove garlic minced
  • 2 tsp ginger minced
  • 1 tsp garam masala
  • 1/4 tsp turmeric
  • 4 sundried tomatoes soaked to soften
  • 1/4 tsp salt
  • 1/4 cup spinach roughly chopped
  • 1 spring onion sliced
  • 1/4 cup tomatoes
  • 2 tbsp cilantro finely diced
  • 1/2 cup peas thawed from frozen

Cucumber Mint Raita

  • 1/4 cup cashews soaked 30 mins
  • 1/2 cucumber diced small
  • 1 tsp apple cider vinegar
  • 1/2 tsp salt
  • 1/4 cup mint
  • 1/2 clove garlic
  • 1 tsp lime juice

Instructions

Samosa Wrapper

  • Blend all ingredients in a high-speed blender until smooth.
  • Pour mixture across 2 nonstick dehydrator sheets and spread evenly into a square.
  • Dehydrate for 8 hours at 105 degrees F, or until able to peel off the sheet.
  • They may need 20 minutes drying on the other side when they’re removed from the nonstick sheets.

Samosa Filling

  • Grind all ingredients except the spinach, spring onion, tomatoes, cilantro & peas in a food processor, leaving some texture to the mixture.
  • Add the remaining ingredients to the processor and pulse in until combined and still a bit chunky.

Cucumber Mint Raita

  • Blend cashews, apple cider vinegar, salt, garlic and lime juice until smooth.
  • Pulse in the mint to leave green flecks.
  • Pour into a bowl with the diced cucumber and mix by hand.

Assembly

  • Refer to the video for instructions on how to fold and assemble the samosas.

Video

Notes

Take the nutrition on this loosely because it assumes you’ll use all of the filling mixture, when in actual fact, you’ll have some left over because the samosas are quite small.
Rate This Recipe
4.63 from 8 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!

The old recipe for the wrappers that I mentioned above:

5 cups peeled courgette (zucchini)
3 tablespoons olive oil
3 teaspoons lime juice
1/2 teaspoon chili powder
2 teaspoons garam masala
1 teaspoon salt
1/4 cup flax meal*

  • Blend all ingredients except flax meal in a high-speed blender until smooth.
  • Add flax meal and blend again until smooth.
  • Pour mixture onto a nonstick dehydrator sheet and spread evenly into a square. You can choose the size, but for the ones in the photo, the mixture was spread 26 cm x 26 cm square.
  • Dehydrate for 8 hours at 105 degrees F, or until able to peel off the sheet.
  • Once the nonstick sheets are removed, return to the dehydrator for 30 minutes, until both sides are dry to the touch but still pliable.

*Flax meal is flax seeds that have been ground in a coffee grinder or similar, to produce a fine flour.

Related: 12 Health Benefits of Young Coconut Meat