Keto Aloo Samosa
Experience the magic of Indian street food reimagined with a low-carb twist in this Keto Aloo Samosa recipe! Perfectly crafted for keto enthusiasts, these golden-baked pockets feature a nutty almond flour crust enriched with psyllium husk for a satisfying texture. The filling swaps traditional potatoes with a delectable blend of mashed cauliflower and diced potato, infused with aromatic spices like garam masala, turmeric, and cumin for a burst of authentic flavor. Baked to crispy perfection, this guilt-free snack is a fantastic option for any occasion, offering just the right amount of crunch and spice. Serve with refreshing mint chutney or creamy yogurt for a delightful pairing that completes this gluten-free, keto-friendly treat!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Salt
- 4 tablespoons Butter, melted
- 0.5 cup Boiling water
- 2 cups Cauliflower florets
- 1 Potato (small), diced
- 3 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
In a large mixing bowl, combine almond flour, psyllium husk powder, and salt. Mix well.
Add the melted butter to the flour mixture and mix until crumbly.
Pour boiling water into the mixture and stir quickly until the ingredients come together into a dough. Cover and let it rest for 10 minutes.
In the meantime, steam the cauliflower florets and diced potato until tender, about 10 minutes. Drain and let cool slightly.
Mash the cauliflower and potato together in a bowl to achieve a slightly chunky texture.
In a pan, heat ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Stir to combine.
Add the mashed cauliflower and potato mixture into the pan, stirring well to incorporate the spices.
Cook for 3-4 minutes, stirring occasionally. Remove from heat and stir in fresh coriander leaves and lemon juice. Let the filling cool.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Divide the dough into 6 equal portions. Roll each portion between two sheets of parchment paper into a thin circle, about 6 inches in diameter.
Cut each circle in half to form two semicircles. Take one semicircle and form a cone shape by bringing the straight edges together and sealing them with water.
Fill the cone with about 2 tablespoons of the aloo filling and seal the open edges with water, pressing to close securely.
Place each samosa on the prepared baking sheet. Repeat the process for the remaining dough and filling.
Bake the samosas in the preheated oven for 18-20 minutes or until golden brown and crisp.
Allow to cool slightly before serving. Enjoy your Keto Aloo Samosas with a dollop of mint chutney or yogurt!
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 2.1 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 481 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
