Cauliflower, like I mentioned before, is gaining momentum in the low card world and Samosas are undoubtedly the king of Indian snacks, together they will make an ultimate combo. These baked triangular savory pastries, crispy from outside and flaky from inside after getting filled with spiced cauliflower are going to rock your world. Here’s my recipe for low carb keto friendly samosa 🙂
This will male 5-6 samosas (depending on the shape and size) but should be good for 2 adults.
Ingredients for fathead pastry
- 100 gms almond flour
- 170 gms shredded mozzarella cheese
- 30 gms cream cheese
- 1 large egg
- Salt to taste
- ½ tsp garlic powder
- 1/3 tsp cumin seeds
- ½ tsp chilli flakes
- 1/3 tsp ground black pepper
- 1 beaten egg
Ingredients for Cauli filling
- ½ medium sized cauli – grated/riced
- 1/3 chopped red onion
- 2 Asian green chilies (optional)
- Handful of freshly chopped coriander
- 30 ml olive oil (or butter)
- ½ tsp cumin seeds
- Salt to taste
- 1/3 tsp turmeric powder
- ½ tsp ground black pepper
- ½ tsp cayenne pepper powder
- 1/3 tsp garam masala
Instructions for the pastry:
- Mix almond flour and mozzarella cheese in a microwave safe bowl.
- Add the cream cheese to the mix and microwave for a minute.
- Add egg and all other spices and mix it gently until it forms dough. Yes this is what we call FatHead dough J
- Place the ball of dough between parchment papers and roll that into a big rectangle (shape doesn’t matter really), now cut the rectangle in a way that you are left with 5-6 small rectangles. These smaller rectangles will form the base of your samosa.
Instructions for Cauli filling:
- Heat oil/butter in a pan and add cumin seeds. Let the cumin seeds splutter and then add chopped onion and green chilies.
- Sauté onion until they are translucent and then add all spice mixes. Sauté for another minute and add the grated cauli, mix it well.
- Cover the lid and let the cauli cook on low heat for around 7 mins (until almost done). Let it cool and then add chopped coriander, and mix it well.
- Preheat oven to 180C
- Gently add cooked cauli into each of the samosa pastry you prepared. With the help of parchment paper, gently roll the rectangular pastries in a way that one end of it completely covers the other with the filling inside (forming a triangle like curry puff’s. Again, shape really doesn’t matter much so feel free to play around)
- Gently brush up the pastries with the beaten egg (the pastries being filled with cauli will be very delicate to lift so do not try to turn them upside down, brushing them up just from one side is good) before throwing them in the oven.
- Bake for about 20 minutes or until they are rich golden brown.
Golden Tip: To add that extra zing, these samosas will go really well with coriander & mint chutney or with any chili sauce of your choice.