When you decided to go on the paleo diet, did you think you were saying goodbye to samosas forever? Well, guess what. It’s time to say hello again.
Why, hello samosa. Oh, excuse me. Why, hello paleo samosa.
Aren’t they beautiful? So crispy and golden and… triangular. These savory little pockets of dough are filled with a traditional spicy mixture of potatoes and peas. (If you don’t eat white potatoes, use sweet potatoes instead. If you don’t eat peas, you can leave them out).
These paleo samosas are so easy to make. In fact, they’re easier to make than regular samosas. If you can make my 3-ingredient paleo naan, then I assure you, you can make this. That’s because these samosas are made with the same naan batter. It turns out that when you bake paleo naan – it turns into something crispy and flaky and oh so tasty.
To make these samosas, first make the paleo naan batter by combining tapioca flour, almond flour and canned coconut milk. Then make 2-3 naans (depending on how large you want your samosas). Let your naan cook long enough so that you can easily move the flat bread from your frying pan onto a baking sheet. The bread will still look a little raw, but don’t worry – it will finish cooking in the oven.
Once you have your naan on a baking sheet, cut it in half. Then add a spoonful of your filling in the middle.
Next, fold one side of your bread over the filling and then fold the other flap – creating a triangle. Pinch the bottom closed.
You can use egg wash to help keep the edges sealed; I also suggest brushing egg wash on top to help you achieve a pretty golden crust. If you don’t eat egg, use ghee or another oil instead. Bake the paleo samosas for 30-40 minutes or until crispy. If you need to flip the samosa over, do so (I didn’t).
You can also try frying these – I’m sure they’ll be delicious. Have you ever had something fried that wasn’t delicious? Exactly. I just think baking is easier. If/when I fry them, I’ll update this post to let you know how it goes.
Eat these samosas with my sweet and spicy green chutney while sipping on some masala chai. Ahhhhh. This reminds me of my life before paleo – only now, I feel awesome after eating one or two (or six) of these incredibly delicious treats.
Like Indian food? Then be sure to check out my Paleo Indian eCookbook: South Asian Persuasion! It has 100+ Paleo Indian Recipes, many of which you won’t find anywhere else (pakoras, vadas, paneer, chaat and lots more)!
Samosa Crust (paleo naan recipe)
- 4 organic sweet potatoes or russet potatoes boiled, peeled and mashed
- 1 cup peas boiled (optional)
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 medium white or yellow onion
- 2 thai bird chilies minced
- 1- inch ginger minced
- ½ teaspoon Kashmiri chili powder or paprika with a pinch of cayenne
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ¼ cup cilantro leaves minced
To make Samosas:
- In a bowl, combine samosa crust ingredients to form a batter.
- Pour a third of the batter onto a frying pan and cook until the bottom firms slightly, then remove and place on a baking sheet.
- Cut the naan/pancake in half and spoon the filling mixture in the middle of each piece (see pictures above).
- Fold one side of bread over the filling and then fold the other flap over - making a cone or triangular shape. Pinch the bottom closed.
- Place baking sheet in oven at 350 degrees for 30-40 minutes or until crispy outside.
To make Filling
- Boil potatoes and peas (boil them separately) and set aside when done.
- In a saute pan on medium heat, add ghee and cumin seeds.
- Once the cumin seeds turn golden, add green chilies, onions and a pinch of salt - stir-fry until onions turn translucent.
- Then add ginger, spices and stir-fry for a minute or so before adding the mashed potatoes - combine well.
- Fold in peas and cilantro then set the mixture aside until you’re ready for it.
a) make more batter for samosas
b) eat it with naan
c) eat the filling on its own
d) all of the above
Just for fun, here is a picture of this recipe from 2013: