Grain Free Samosas

These are the ultimate grain-free samosas. You will not believe how good these taste and how quick they are to make. These grain-free samosas are paleo, dairy free, and full of real nutrients. The final product is crispy and flaky (yes flaky) on the outside and full of softly cooked, elegantly spiced vegetables on the inside. Really delicious.

I must admit, when my daughter first asked me to make her paleo samosas I thought I was in for a big, time-consuming project. Not true at all and believe me because I like quick easy recipes, not recipes that take much over an hour. The prep for these was quick, maybe 20 minutes, assembling the samosas was the most enjoyable part, and cooking was a breeze because I baked them in the oven.

My daughter and I chose to make our grain-free samosas vegetarian this time but it would also be delicious and simple to add cooked ground beef or ground pork into the vegetable mixture. Our samosas are full of nutritious vegetables including garlic, ginger, broccoli, carrots, onion, peas, and potatoes. I added tons of healthy spices to get a perfect deep flavor and this added so many micronutrients to the final dish.

If you are on a strict low-carb diet be a little careful of these grain-free samosas as they are high in starch so not fit for a GAPS or Ketogenic diet. I used cassava flour and almond flour for the dough and as you may know, cassava is super high in carbohydrates (I don’t use it that much anymore). Also, I included potatoes which you could easily substitute with ground meat. I would have preferred no potatoes but sometimes I do cook what my kids ask especially since they are excited about being grain free!!

Yield: 10

Author: Yvonne Tomlinson

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Grain Free Samosas

Prep time: 30 MinCook time: 25 MinTotal time: 55 Min

Ingredients

• 1 cup almond flour
• 1 cup cassava flour
• 1/4 cup coconut oil
• 3/4 tsp. sea salt
• 3 eggs
• 4 medium red potatoes or sweet potatoes
• 1 onion
• 3 cloves garlic
• 2 medium carrots
• 1 1/2 cups broccoli chopped
• 3/4 cup peas I used frozen
• 2 Tbsp. olive oil
• 2 tsp. garam masala
• 1 1/2 tsp. turmeric
• 1 tsp. cumin
• 1/2 tsp. ground ginger
• 1/2 tsp. sea salt
• 2 Tbsp. lemon juice

Instructions

1. Preheat the oven to 350 degrees.
2. Boil the potatoes for 10-15 minutes until soft. Let them cool and then cut them into small chunks around 1/2 inch in size.
3. Heat the olive oil in a large sauce pan over medium heat. Add the chopped onion, garlic, and carrots, and cook until the onions are translucent.
4. Add the chopped broccoli and peas cooking for 3-5 more minutes.
5. While the broccoli is cooking add all of the spices and the lemon juice to the vegetables and mix well.
6. Toss in the cut potatoes once the stove is off. Set the mixture aside and make the dough next.
7. Whisk 3 eggs in a medium-sized mixing bowl. Melt the coconut oil and add it to the eggs.
8. Mix together the almond flour, cassava flour, and salt, then add it to the eggs and coconut oil. Mix together and knead it gently with your hands to create a ball of dough.
9. Roll the dough out between two pieces of parchment paper until it is about 1/4 inch thick.
10. Place 2-3 Tbsp. of the vegetables on small circles of dough. Fold the dough over like a pastry and press the edges together. You can press the edges with a fork or with your hands.
11. Set the samosas on a cookie sheet lined with parchment paper and brush them lightly with an additional whisked egg. (optional step) Bake them for 25 minutes, turning over once halfway through.

Notes

These Paleo Samosas are best warm however they make great leftovers. My children loved having these in their lunch boxes the next day.

Nutrition Facts

Calories

301

Fat

15

Sat. Fat

6

Carbs

36

Fiber

6

Net carbs

30

Sugar

7

Protein

7

Sodium

374

Cholesterol

49