Keto Cocktail Samosa with Cauliflower Filling
A keto version replacing the traditional aloo (potato) filling with cauliflower replicating the taste and texture of the aloo (potato) samosa
Equipment
- Pot
Ingredients
Cauliflower Filling
- 1/2 head cauliflower
- 2 oz cream cheese
- 1/4 cup sour cream
- 1/4 cup parmesan cheese
- 2 tbsp olive oil
- 2 tsp mustard seeds
- 1/2 cup red onions chopped
- 3 chili green chilies chopped
- 1 tbsp ginger chopped
- 1 tbsp cilantro chopped
- 2 leaves curry leaves chopped
- 1 tsp turmeric
- 1 tsp Salt adjust to taste
Samosa
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 tsp baking soda
- 1 1/2 tsp xanthan gum
- 1 tbsp psyllium husk powder
- 1 tsp salt
- 1/2 cup cottage cheese
- 1 tsp olive oil divided
- 1/2 cup water divided
- 1/2 cup vegetable oil 2-4 cups total for frying, 1/2 cup absorbed for nutritional information
Instructions
Cauliflower Filling
- Bring 3 to 4 cups of water to a boil (Microwave option is also available to steam cauliflower and described below.
- Chop cauliflower into florets and wash
- Put cauliflower florets into boiling water and cook for about 5 to 7 minutes until florets are soft. Alternatively, cauliflower can be steamed in microwave using a steamer or pasta boat for 8 to 10 minutes.
- When done, put cauliflower in a strainer and drain all water (boiling method).
- Quickly transfer cauliflower to a bowl while it is still hot.
- Add cream cheese, sour cream and parmesan cheese.
- Start by mixing well to spread out the ingredients evenly.
- Use a masher to mash the cauliflower.
- Set aside mashed cauliflower
- Heat a pot on a stove with 2 tbsp olive oil
- When the oil is hot, add mustard seeds,
- Then add onions, chilies, cilantro, curry leaves and ginger.
- Cook until onions are translucent stirring intermittently (make sure it doesn't turn brown).
- Then add the turmeric and salt
- Mix well until whole mixture is yellow
- Now add the cauliflower that was set aside.
- Keep mixing to evenly distribute the mix and the whole palya/sabji is an even yellow color.
Samosa
- Whisk the dry ingredients in a bowl - almond flour, coconut flour, xanthan gum, psyllium husk, baking soda and salt.
- Add cottage cheese. Incorporate the cottage cheese into the dry ingredients using hands and kneading the dough. Periodically add water (around 1/2 cup total) and oil (up to 1 tsp total) to help incorporate and keep dough from sticking to hands.
- Set aside for 30 minutes for dough to rest
- Take 2 inch balls and use tortilla press to make 5-6 inch round flattened dough.
- Cut in 1/2 into two semi-circles. Take the semi-circle dough and form a cone. Fill with about 1 tbsp of filling and seal the bottom.
- Take samosa and cook in 2-4 cups of vegetable oil (depends on size of pan) on medium heat. Cook each side until it becomes a tan to light brown color.
Notes
- If you do not have a tortilla press, you can flatten the dough by placing between two sheets of parchment paper and using a rolling pin. Use a large cookie cutter to cut into circles. Take the left over dough and knead. Then repeat the process until most of the dough is used up.
- If the dough is too hard, add some water and knead some more to soften it up.
Nutrition
Serving: 4-samosasCalories: 606.6kcalCarbohydrates: 19.4gProtein: 12.1gFat: 55.5gSaturated Fat: 31.9gCholesterol: 33mgSodium: 1617.3mgPotassium: 110.2mgFiber: 10gSugar: 4.2gVitamin A: 408.5IUVitamin C: 21.5mgCalcium: 161.6mgIron: 1.3mgNet Carbs: 9.4g
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