KETO VEGETABLE SAMOSAS
Keto Vegetable Samosas. Nut-Free and just 3g net carbs.
Do you miss those beautiful Indian triangles of spiced heaven? If you do, this recipe is just the ticket. Combine them with my Chicken Korma Skewers & Minty Cauliflower Rice, and you have a perfect Indian-style feast.
My Keto Vegetable Samosas taste great and aren’t complicated. There is definitely a bit of faffing involved, however, because of the fathead dough and the triangle folding technique. But don’t worry, because I have written helpful and detailed Tips and Tricks to make these samosa a breeze – well, almost.
The filling is as simple as it can get. Just let it cool and fill your triangles. I usually prepare it 1-3 days before I get to work on the outer shell.
How to Make Keto Vegetable Samosas
The filling has to come first, because it needs to be cooled. Cooking it in advance doesn’t just save time, it allows the flavours to develop and intensify. So I highly recommend making Keto Vegetable Samosa over 2-3 days, although doing everything in one go is absolutely possible. No particular tricks and tips to share here – it’s pretty straight forward.
The pastry shell is where faffing begins. I use simple fathead dough. No egg. Reason being that this dough quickly hardens as it cools, so you’ll have to keep re-heating it in the microwave as you work. Unless hot and chewing gum- like, it wouldn’t be malleable enough to roll out thinly. I did try using other dough types that I have in my recipe arsenal, but they were all too soft and sticky to handle. Fathead dough is my least favourite type of keto dough, but is the only one that can cope with being spread to see-through thinness without breaking. And in order to create these pesky triangles, you need to start off with long, ultra thin strips of dough.
Tips and Tricks for the Dough and Triangle Shapes
- Practice folding the samosa dough using a sheet of paper. Measure and cut a long strip 24cm x 8 cm (9.5″ x 3″). There are various ways of folding samosas, and I have a personal favourite. You’ll need 3 folds to make the ‘cone’, ready for filling. The last fold seals the cone. Then you wrap the excess around. See images below, or head to YouTube for a demo if you prefer visual instructions (I don’t have a video – sorry).
- When you’re ready, lay out your weighing scales, a silicone pastry mat or non-stick baking paper, a sheet of cling film, a clean ruler, a plastic pizza cutter (to avoid scoring your silicone mat – if using) or knife, the cold filling, egg wash (beaten egg mixed with a bit of milk) and pastry brush, your rolling pin, and a pair of disposable gloves (to handle the hot dough).
- Fathead dough cools and hardens very quickly. Begin with 1/4 of the dough, and work as fast as possible.
- Roll out the first piece of dough to a see-through rectangle – if you lift it and place a couple of fingers underneath, you should be able to see them. Use the ruler to cut 2 identical strips of dough. Put the excess back in the bowl with the unused dough and squeeze to re-incorporate.
- Take one strip, and make the first 3 folds. Open the ‘cone’ and insert 30g filling (see steps 7 and 8 below). Fold and seal with egg wash. Repeat using the second strip.
By the time you’re ready for the next 2 strips, the dough will have cooled and hardened. Put 1/3 back in the microwave and blast it briefly. Check that it is hot and malleable again, and if not, blast it a bit more. Don’t over do it or it will burn. Repeat steps 4 and 5 above. Re-heat and work with 1/2 the remaining dough. Then move on to the last piece.
- To accurately divide the filing between each of the 8 samosas, weigh it – it should be about 240g. Divide by 8 (about 30g). Now you know how much to put in each cone.
- To measure the 1/8th filling (calculated as 30g) I simply put the bowl and filling on the scales, I reset them to zero, then I take 2-3 teaspoons of filling, watching the display. When I see -30g I know I’ve used the correct amount. Then I tare (zero) the scales again and do the next one.
- Place your samosas on an oven rack lined with non-stick parchment paper, brush them with egg wash and bake.
- You should end up with minimum unused dough. I hate throwing anything away. So I re-heat the left-over, I roll it out thinly, and I use my pizza wheel to cut across until I have multiple triangles. Then I brush them with the left-over egg wash and they go in the oven for 10 minutes after the samosas are baked – oven turned off. Lovely, crispy ‘tortilla chips’ ready to munch on. A well-deserved cheeky treat, after all the faffing and kitchen mess.
Enjoy your beautiful, delicious, and healthy, Keto Vegetable Samosas!
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Keto Vegetable Samosas
- 40 g carrot net weight – diced to 1cm cubes
- 150 g swede
net weight – diced to 1cm cubes
- 50 g frozen peas
- 15 g extra virgin olive oil (U.S. option HERE)
- 2 garlic cloves minced
- 1 tsp ground cumin* see notes
- 1 tsp ground coriander* see notes
- ¼ tsp turmeric
- ½ tsp fine himalayan pink salt
- ⅛ tsp ground white pepper
- ⅛ tsp chilli powder
- 100 g water
- ½ vegetable stock cube (U.S. option HERE)
pan-fry swede, garlic, spices and seasonings with extra virgin olive oil for 2-3 mins.
add water and crumbed stock cube, stir, cover, and simmer for 10 mins.
add carrot and peas, stir, cover and cook for another 15 mins.
set aside, lid on, to cool.
put dough ingredients in a bowl and heat in the microwave for 60 seconds on high setting.
repeat in shorter blasts until melted, then knead it to form a dough.
pre-heat oven to 180°C static.
take ¼ dough (adjust if you changed servings default) and roll it out thinly to obtain two 24cm x 8cm (9.5″ x 3″) rectangles; fold one strip and fill the cone with ±30g vegetable mix; seal the top and any loose sides with egg wash- see Tips and Tricks in post.
repeat until you’ve created 8 samosas.
place samosas onto an oven rack lined with non-stick parchment paper, brush egg wash all over and bake for 12-15 minutes, or until they become golden brown.
To save time and intensify flavours, make the filling 1-3 days ahead.
For the dough, folding and filling technique, scroll up and read the Tips and Tricks in post.
I recommend wearing food-grade disposable gloves (U.S. option HERE) to handle the hot dough.
Use with Metric Kitchen Scales to measure accurately (U.S. option HERE).
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