Recipe Directions

1. Blend coconut meat with just a bit of the water to form a batter like consistency. 2. Combine jicama, carrot, onion, peas/greenbeans, garlic, oil, curry powder, tumeric, sage, thyme, salt and pepper. 3. Spread coconut batter on a teflex sheet and dehydrate on 95 degrees for around 2 to 3 hours, peel off and continue till dry but still pliable (about another 20 to 30 minutes). Spoon filling onto another teflex sheet and dehydrate until coconut wraps are finished. 4. Cut coconut wraps into rectangles, fill one corner with filling then fold like a flag and tuck. 5. Blend banana with garam masala and spread on to triangles. 6. Sprinkle with mango or pineapple. You can also dehydrate the samosas should they become sticky and to warm them as well.

Harmonylia's Thoughts

I’ve never had deep fried samosas, but I found inspiration on G lifestyle. Sarma Melngailis has a great recipe using cauliflower, http://gliving.tv/greenchefs/recipes/sarmas-cauliflower-samosas/ However, after doing some research on veggie samosas, I came up with this offering. It’s gently spicy and once it’s prepped, you just let it go and then assemble.

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Oh, thank you zer0, I've never had a real somosa, but they were fun to make, and i found them simple and tasty.

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It's so beautiful!

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Thank you so much, but it's an inspired recipe lol. The only time consuming part it preparation. I am going to use the coconut shells to make spring rolls tomorrow and I'm so excited. Jeez that's so dorky :@

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So simple,- sounds like a great recipe, thanks!

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i would have never even considered that ,very clever idea

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