Grain-Free Vegetarian Samosas Recipe

Grain-Free Vegetarian Samosas Recipe

Grain-Free Vegetarian Samosas Recipe

by April 26, 2017 0 comments

We’ve made some swaps in the traditional samosa and create a grain-free version, still packed with flavor and still offering that golden crunch!

INGREDIENTS

For the filling:

2 tablespoons coconut oil

1/2 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon whole brown mustard seed

1/4 teaspoon garam masala

1/4 teaspoon turmeric

1 cup finely chopped onion

2 cups finely diced butternut squash

1 teaspoon grated ginger

3 tablespoons finely chopped chili’s

2-3 tablespoons baby green peas

1 teaspoon lemon juice

1/4 cup fresh cilantro, choppe

1/2 teaspoon salt

1/4 cup coconut oil for shallow frying

WHAT TO DO

  • To make your filing steam your butternut squash.
  • While your squash is steaming, sauté onion in a medium sized panned with a little coconut oil
  • In a small bowl, mix together the ground coriander seeds, cumin, mustard seeds, garam masala, and turmeric. Add spice mix to your pan with the onions and fry off for 1 minute or until fragrant.
  • Once your squash is soft, remove and drain from steam. Add the butternut squash, ginger, chili’s, peas and lemon juice to the spice mixture and fry everything together for another 5 minutes.
  • Remove from heat and mix through fresh coriander.

For the dough:

3 cups almond flour meal

1/2 tsp salt

1/4 cup coconut oil, melted

1/2 tablespoon honey

2 large room temp eggs

WHAT TO DO

  • In a large bowl, combine the almond flour, salt, coconut oil and eggs. Mix well.
  • Once combined, continue to knead the dough with your hands until it becomes smooth and the ‘stickiness’ is gone.
  • Dough is most workable in a room temperature.

TO ASSEMBLE & COOK

  • We’ve created a little for our samosa and made a quick & simple samosa. To make a ‘simple’ samosas, use a circle cookie cutter (or edge of a small bowl, like us) to cut the dough. Place a little filling inside, than simply fold the circle over and use a fork to press and seal the edges.
  • If you wish to fry, heat some coconut oil in a medium saucepan.
  • Gently drop the samosa in the hot oil, frying till it turns a nice golden color. This only takes a couple of minutes. Turn the samosa around in the hot oil a few times to ensure even cooking on both sides. Remove and sit on some paper towel to soak up excess oil.
  • Alternatively, you could bake your samosas. Lightly brush the tops of the samosas with egg wash (1 large egg beaten with 1/2 tablespoons water) or coconut oil then bake on a parchment-lined baking sheet in a 350-degree oven for about 15 minutes or until golden and crispy.

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