Grain-Free Vegetarian Samosas

Rachel Morrow RACHEL MORROW

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, chopped
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil for shallow frying

What to do

  1. To make your filing steam your butternut squash.
  2. While your squash is steaming, sauté onion in a medium sized panned with a little coconut oil .
  3. 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.
  4. 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.
  5. 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

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

TO ASSEMBLE & COOK

  1. We’ve cheated 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.
  2. If you wish to fry, heat some coconut oil in a medium saucepan.
  3. 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.
  4. 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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Rachel Morrow

BY RACHEL MORROW

Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.