Low Carb Samosas
If you ever wondered if a healthy samosa could taste good, these Low carb samosas are it! The low carb tortillas serve as a great vessel for the deliciously spicy vegetarian filling, and you will not be able to tell the difference from the regular high calories samosas once you try these.
Ingredients
- 1 pack carb counter street taco flour tortillas linked above
- thick flour and water paste to seal
Filling
- 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
Instructions
- 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.
Notes
Variations. Make these even more low carb by subbing the potatoes with cauliflower. break the florets into very small pieces and mix with the rest of the filling. You can also use diced carrots.
Make these Gluten Free. You can easily make these gluten free by using gluten free tortillas and use a gluten free flour to make the flour glue.
Make a large batch. Double or triple this recipe to make a large batch and freeze for a rainy day! These will stay fresh in the freezer for up to 1.5 months.