Low Carb Potato Samosa
Craving the comforting flavors of traditional potato samosas without the carb overload? This Low Carb Potato Samosa recipe is a game-changer! Swap out starchy potatoes for flavorful cauliflower rice and craft a perfectly flaky, golden crust using almond and coconut flour, psyllium husk powder, and melted butter. Infused with aromatic Indian spices like garam masala, cumin, and turmeric, the savory filling is complemented by fresh peas, cilantro, and a tangy hint of lemon juice. Baked to crispy perfection, these gluten-free, keto-friendly samosas make for the ultimate guilt-free snack or appetizer. Perfect for health-conscious foodies, they’re easy to prepare and pair beautifully with a low-carb chutney or dip.
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Recipe Information
Ingredients
- 2 cups Cauliflower, riced
- 1 cup Almond flour
- 0.25 cup Coconut flour
- 2 tablespoons Psyllium husk powder
- 1 large Egg
- 2 tablespoons Butter, melted
- 2 tablespoons Olive oil
- 0.5 cup Green peas, fresh or frozen
- 1 teaspoon Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ginger, grated
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Begin by preparing the dough. In a large mixing bowl, combine almond flour, coconut flour, psyllium husk powder, and salt. Mix well.
Add the egg and melted butter to the dry ingredients and knead into a smooth dough. If the dough is too sticky, add a little more almond flour until it becomes pliable.
Cover the dough with a damp cloth and let it rest for 15 minutes.
For the filling, heat olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and grated ginger, sauté for another 1-2 minutes until fragrant.
Stir in the cauliflower rice, peas, cumin, coriander, turmeric, garam masala, red chili powder, and salt. Mix thoroughly and cook for 5-7 minutes until the cauliflower is tender.
Stir in the chopped cilantro and lemon juice, mix well, and remove from heat. Allow the filling to cool slightly.
Divide the dough into small balls (about the size of a walnut) and roll each ball into a circle on a piece of parchment paper for easier handling.
Cut each circle in half to create two semicircles. Shape each semicircle into a cone by pressing the edges together, filling with the cauliflower mixture, and sealing the open edges.
Place the samosas on the prepared baking sheet and brush with a little olive oil for a golden finish.
Bake in the preheated oven for 20-25 minutes or until the samosas are golden brown and crispy.
Allow to cool slightly before serving with your favorite low-carb chutney!
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2631 mg | 114% | |
| Total Carbohydrate | 101.2 g | 37% | |
| Dietary Fiber | 53.6 g | 191% | |
| Total Sugars | 20.8 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 462 mg | 36% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1945 mg | 41% | |
*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.
