Makes 4
INGREDIENTS
Samosa
1 zucchini
1/4 white onion
1/4 cup sun-dried tomatoes
1 1/2 tablespoons olive oil
1/4 cup water
1 tablespoon psyllium husk
1 tablespoon Cumin
Pinch paprika
Pinch salt
Pinch garlic
Filling
1/4 carrot
1 tablespoon onion
1/2 cup coriander
(Optional) handful corn or peas
2 tablespoons walnuts
1/2 inch ginger
1 tablespoon curry leaves
1 tablespoon olive oil
1/2 teaspoon turmeric
1 teaspoon garam masala
Pinch garlic
INSTRUCTIONS
Samosa
Mince zucchini.
Blend the rest of the ingredients and mix with the zucchini.
Spread on teflex sheets forming rectangles.
Dehydrate for 5 hours at 104 degrees Fahrenheit (40 degrees Celsius), moving to a stainless steel or mesh sheet once top has stiffened.
Filling
Mince the carrot and chop onion and coriander. Grind walnuts and ginger and crush the curry leaves.
Mix together and put in the middle of the Samosa rectangles. Close to make triangles.
Dehydrate for 1 hour at 104 degrees Fahrenheit (40 degrees Celsius)
