Keto Samosa Leave a comment

Keto Samosa

Who says that you can’t have samosa on a Keto Diet? Try this recipe of Keto Samosa without worrying about the carbs intake.

Recipe Servings: 8                    Difficulty Level: Medium

Ingredients Required

For the filling:

  • 1 tablespoon butter preferably grass-fed
  • 6 ounces cauliflower finely chopped
  • 1 medium onion about 4 ounces
  • 3/4 teaspoon salt (or as per your taste)
  • 1 tablespoon fresh ginger root minced
  • 1/2 teaspoon coriander ground
  • 1 teaspoon garam masala ground
  • 1 teaspoon cumin ground
  • 1/4 teaspoon cumin seeds whole
  • 1/8-1/4 teaspoon red chilli flakes

For the dough:

  • 3/4 cup Ketofy Almond Flour
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt

How to make Keto Samosa

For the filling:

  1. Preheat a large pan over medium heat. Add butter. When the butter has melted and stopped foaming, add the cauliflower and onions.
  2. Sprinkle the salt over the vegetables. Cook and stir until the edges have started to brown and the vegetables are cooked through. 
  3. Stir in ginger root, coriander, garam masala, ground cumin, cumin seeds, and chilli flakes. Stir for 1-2 minutes to allow the spices to toast. Turn off the heat.
  4. Add salt to taste. Adjust the seasoning if you feel like.
  5. Preheat oven to 375º Fahrenheit.

For the dough:

  1. Set up a double boiler (Take a bowl with about 1 1/2-2 inches of water in it and a medium mixing bowl that fits on top).
  2. Bring the water in the lower part of the double boiler to a simmer over high heat. Once it is simmering, turn heat to low. 
  3. Place the Ketofy almond flour, cumin, and salt meanwhile in the top part of the double boiler. Stir together. 
  4. Place the bowl containing the Ketofy almond flour mixture over the simmering water.  
  5. Stirring the mixture constantly until the mixture forms a dough.
  6. Turn the dough out onto one of the pieces of parchment and knead a few times to equally distribute the ingredients. Shape the dough into a thick rectangle and cover with the second sheet of parchment. Roll dough into a rectangle.
  7. Cut the dough rectangle in half lengthwise, then in half cross-wise. Then cut each of the four sections in half crosswise to form 8  four inch squares.

To assemble:

  1. Spoon the filling onto the centre of each square, dividing it equally among the squares. Fold the squares on the diagonal to form triangles and pinch the edges closed. Place one of the pieces of parchment used to roll out the dough onto a baking sheet, then place the samosas on the sheet.
  2. Make fork holes in each samosa to provide a place for steam to release. Bake for 14-17 minutes or until golden brown.

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