These Low-Carb Indian Vegetable Samosas are baked instead of fried. These recipe can be part of low-carb, gluten-free, ketogenic, diabetic, Atkins, and Banting diets.
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One of my favorite foods at Indian restaurants is the vegetable samosas. Unfortunately, the traditional wrapper and potato filling make them off limits for a low-carb diet. I love them so much that I had experiment a bit in my own kitchen to make a low-carb version.
These samosas are triangular packets of spicy goodness. The filling for these Low-Carb Indian Vegetable Samosas has a base of minced cauliflower and onions. This combination is spiced up with aromatic spices like cumin, garam masala, fresh ginger, and cilantro. A bit of red chili flakes adds a bit of heat. The cauliflower base picks up all of these intense spicy flavors and even cauliflower haters won’t know it’s there.
Our spicy vegetable filling is wrapped in a dough made from mozzarella cheese and almond flour. This dough is lightly scented with cumin. Mozzarella dough makes a satisfying pastry that bakes to a golden brown with crisp edges. Even though mozzarella is a main ingredient, the dough doesn’t taste cheesy at all. In fact, mozzarella dough is so tasty and versatile that it is one of my favorite doughs to use in low-carb cooking.
Samosas are typically served as an appetizer, and while these make a great appetizer, they also make a great main course for lunch or dinner. Serve them with a salad to complete a low-carb meal. Enjoy!
Low-Carb Indian Samosas
For the filling:
- 1 tablespoon butter preferably grass-fed
- 6 ounces cauliflower finely chopped
- 1 medium onion about 4 ounces
- 3/4 teaspoon salt (or to taste)
- 1 tablespoon fresh ginger root minced
- 1/2 teaspoon coriander ground
- 1 teaspoon garam masala ground
- 1 teaspoon cumin ground
- 1/4 teaspoon cumin seeds whole
- 1/8-1/4 teaspoon red chili flakes
- 1/4 cup fresh cilantro chopped
For the filling:
Preheat a large skillet over medium heat. Add butter. When butter has melted and stopped foaming, add the cauliflower and onions.
Sprinkle the salt over the vegetables. Cook, stirring occasionally, until the edges have started to brown and the vegetables are cooked through.
Stir in ginger root, coriander, garam masala, ground cumin, cumin seeds, and chili flakes. Stir for 1-2 minutes to allow the spices to toast. Turn off the heat.
Stir in the cilantro. Taste and adjust seasoning. Add salt to taste.
Preheat oven to 375º Fahrenheit. Have a rolling pin, 2 pieces of parchment, and a baking sheet available.
For the dough:
Set up a double boiler. I use a large sauce pan with about 1 1/2-2 inches of water in it and a medium mixing bowl that fits on top.
Bring the water in the lower part of the double boiler to a simmer over high heat. Once it is simmering, turn heat to low.
Meanwhile, place the almond flour, cumin, salt, and mozzarella in the top part of the double boiler. Stir together.
Place the bowl containing the almond flour mixture over the simmering water. Be careful not to burn yourself with the hot bowl or with steam escaping. I use a silicone mitten to hold the bowl.
Stirring the mixture constantly, heat until the mozzarella cheese melts and the mixture forms a dough.
Turn the dough out onto one of the pieces of parchment and knead a few times to equally distribute the ingredients. Shape the dough into a thick rectangle and cover with the second sheet of parchment. Roll dough into a rectangle about 8 inches wide by 16 inches long.
Cut the dough rectangle in half lengthwise, then in half cross-wise. Then cut each of the four sections in half crosswise to form 8 four inch squares.
Spoon the filling onto the center of each square, dividing it equally among the squares. Fold the squares on the diagonal to form triangles and pinch the edges closed. Place one of the pieces of parchment used to roll out the dough onto a baking sheet, then place the samosas on the sheet.
Make fork holes in each samosa to provide a place for steam to release. Bake for 14-17 minutes or until golden brown.
Serving size: One Samosa
Number of servings: 8
Fat (g): 11
Carbs (g): 5
Fiber (g): 2
Protein (g): 10
Net carbs (g): 3