Yields: 8-10 Samosas


  • 8-10 rectangle fruit papers (mango-beet/mango-pepper)
  • grated zucchini
  • 1  handful of spinach leaves (diced)
  • 1 spring of cilantro (diced)
  • 1/2 lemon/lime (juiced)
  • 1 tbsp shredded coconut
  • 1 tbsp raisins (optional)
  • 1/2 tsp of fresh ground cumin seeds
  • fresh grated ginger/ turmeric (optional)


  1. For the pockets grab your rectangle fruit paper and fold one corner to the straight side, then go on folding it to the left side for two more times so you’ll end up with a small open pocket. Now fold it one more time and cut off the remaining end.
  2. For the filling add all ingredients into a bowl and toss to combine.
  3. Now scoop your filling into the samosa pockets seal them and serve them as an Appetizer before dinner or on a big bowl of lettuce.

Tipp: For the fruit paper simply blend up mango & beet or mango & pepper, spread it on a dehydrator sheet and dehydrate it for 4-6 hours at 104°F. Then cut it into rectangles.