Buttoni's Low-Carb Recipes

Indian Samosas

Posted on: February 9, 2020

I made Indian food for dinner tonight, which consisted of my Indian Creamed Spinach (Saag Paneer), Indian Baked Chicken (done in my air fryer) and I tried my hand at samosas.  My husband just loves samosas, so I put my thinking hat on.  Thought I could use my Mozzy Dough as it’s pretty flexible to be manipulated.  For the filling, my Kheema Matar meat mixture would do nicely.  They came out wonderful!  I used a little of my Sofrito and chopped mint mixed with a bit of olive oil to dip them into. They are traditionally dipped into a tamarind sauce.  I have tamarind but haven’t picked a recipe for that sauce yet and was not wanting to bother tonight anyway.  Here is a link to a Youtube video on how to make a tamarind dipping sauce.  But samosas to me, are truly good with no dipping sauce.  I think next time I’ll just make 6 samosas to see if that affords me enough dough for each one to make them in the traditional triangular shape.  Don’t know until you try.  🙂

INGREDIENTS:

1 recipe my Mozzy Dough

1 recipe my ground meat Kheema Matar

DIRECTIONS:  Make the Kheema Matar meat mixture by that recipe’s instructions and set by your work area.  Make the dough by that recipe’s instructions.  After final kneading, roll into a log and divide into 12 equal parts.  For easier construction, you may prefer to make just 6 larger samosas.  But I wanted small ones tonight as I’m eating a lot less these days.

Roll each of the 12 (or 6) portions of dough into a ball and set on a silicone sheet or plastic wrap.  Press the dough into a 4″ round with your fingers and the but of your palm.  Fill each round of dough with 2 T. meat filling and press it firmly into a mound.  Gently lift opposite sides up over the filling (all four) and to the center to cover the meat completely, pinching the dough at the top to seal well.  If dough tears, dump the meat back into the skillet, roll and press the round of dough out again and refill.  Heck, the dough is a little delicate.  Even I had to redo one myself.  Place the samosas onto a parchment-lined baking sheet.  Continue until all 12 (or 6) samosas are made.  Preheat oven to 350º and pop pan into oven.  Bake for about 15 minutes until just browning on the tops.  Remove and serve as a snack, appetizer or with a full Indian meal as a first course.  If you want a little dipping sauce, mix 2 T. of my Sofrito (and 2 T.fresh mint, if you have some) in 2 T. olive oil.

NUTRITIONAL INFO:  Makes 12 small or 6 large samosas.  A serving consists of 1 large or two small samosas and will contain:  Does not include any dipping sauce.

258 cals, 23.8g fat, 13.8g carbs, 7.7g fiber, 6.1 NET CARBS, 27.1g protein, 808 mg sodium (mostly from the cheese in the dough)

2 Responses to "Indian Samosas"

The mozzy dough says to use 3/4 tsp psyllium husk powder OR 1/4 tsp for rolls. For this recipe, what amount of psyllium husk powder do you use?

3/4 is what you’ll want. Hope you like these, Amy.

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