You can have your samosa and eat it too with these Low Carb Samosas
If you’ve been following me on instagram, you’ll know that I have been trying to eat healthier. It’s not something I want to do just for a few months, and go back to my old habits. I want to permanently change my relationship with food. That’s where these low carb samosas come in. Ramadan is right around the corner, and I can’t live without my samosas. This easy recipe requires no kneading or hard work. Just some simple ingredients and my sneaky shortcut. Not only are these samosas low carb, but they’re also low calorie, and that’s a real win for me.
I said low carb, not no carb samosas!
The trick to my low carb samosas is the zero net carb tortillas I use. You can find many options at multiple grocery stores. They have zero net carbs and are only 20 calories per tortillas, so in the end you use half a tortilla and barely a teaspoon of filling per samosa, so you can spare some potatoes for the filling. If you want to really commit to the low carb aspect, you can replace the potatoes with cauliflower for a similar hearty bite along with the peas. Also, we never compromise on flavor in the Scone & Scone kitchen, so the filling is loaded with earthy spices and fresh green chillies and coriander for a punch. I’m not a keto expert, but these are definitely ketp friendly samosas. And if you follow the variations in the recipe notes below, these can be delicious keto samosas.
Folding these is much easier than you think
Since we’re using ready made tortillas for the pastry, it makes folding them that much easier. Simply cut the tortillas in half, and use the images above as a guide. Fold one corner of the cut side of the tortilla over onto a third of the tortilla. Spread some flour paste or egg wash on the exposed edge, then fold over the opposite corner of the cut side of the tortilla to form a cone. Make sure you press the tortilla edges to secure them. Once the cone is made, add about 1 teaspoon of the filling inside, pat it in, then spread some more paste of choice and press the top shut to make a samosa shape. I find that a thick flour and water paste works best for me. You barely use any so it won’t add much carbs to the samosas.
You’re spoilt with choice on how to cook these low carb samosas
I said low carb, not low fat right? So what’s stopping you from deep frying these? Nothing. They’ll still be low carb, and they’ll look more like the classic Samoas you’re used to eating. If you want to keep calories at bay, you can air fry or bake these. You can spray each samosa with cooking oil or lightly brush both sides with oil, then air fry or bake. I prefer air frying out of the two because of the shorter cook time. The filling is cooked, so are the tortillas. The point is to just get some color and crunch on the tortillas so it doesn’t feel like you’re eating a soft taco.
More Ramadan recipes to make in bulk
Low Carb Samosas
- 1 pack carb counter street taco flour tortillas linked above
- thick flour and water paste to seal
- 2 cups red potatoes peeled, diced and boiled
- 1/2 cup peas cooked
- 1/4 cup onion finely chopped
- 2 green chilies finely chopped
- 2 tbsp coriander leaves chopped
- 1/3 tsp Kashmiri Laal Mirch
- 1/2 tsp ground cumin seeds
- 1/2 tsp ground coriander seeds
- 1/2 tsp salt
- 1/2 tsp ground pomegranate seeds
- 1 tbsp lemon juice or 1 tsp tamarind chutney
- In a medium bowl, combine all the ingredients listed under filling, mix well and set aside.
- Carefully cut the tortillas in half, then cover so they don't dry out. Make a thick paste by adding a little water to some flour. This will act as the glue for the Samosas.
- Follow the folding instructions listed above with coinciding images to make a cone shape. Make sure to use the flour glue to secure the edges so the cone doesn't open. Add about 1 teaspoon of the filling, lightly press to flatten, then using the flour glue, seal the top of the cone. (You may have leftover filling)
- At this point you can cook them or freeze them. To freeze, store in an airtight container, using parchment paper in-between layers to prevent sticking.
- Deep frying instructions: Heat oil in a pan on a medium flame. Fry the samosas on a medium low flame for about 1.5-2 minutes on each side, or just until they turn golden brown. Keep in mind that the tortilla is already cooked so you're just looking for a golden brown color.
- AirFryer instructions: Brush the samosas lightly with oil of your choice. Airfare for 4-5 minutes at 380 F, flipping the Samoas halfway through. they won't get the same uniform color as deep frying.
Have you tried these healthy, low carb samosas?
I love hearing your feedback! If you try these let me know how they turned out in the comments below!Add to favorites