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!
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
- 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 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.
- 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.