Ingredients
Samosa Crust (paleo naan recipe)
- ½ cup almond flour
- ½ cup tapioca flour
- 1 cup coconut milk canned and full fat
- ¼ teaspoon salt
Samosa Filling:
- 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
Instructions
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.
- 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). Mash the potatoes 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.
Notes
- If you are nut-free, you can use my 3-ingredient coconut flour naan as the base.
- you'll have some extra filling. you can either:
a) make more batter for samosas
b) eat it with naan
c) eat the filling on its own
d) all of the above
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