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Paleofied Indian Samosas

March 2, 2014

A grain-free sweet potato samosa

A grain-free sweet potato samosa

For over 2 years, since going paleo, I have adapted my diet to fit the paleo philosophy with relative ease. That is: grain-free, dairy-free, low starch & low sugar.

Some proponents of this lifestyle advocate an 80/20 rule where they stick to “paleo” for 80 percent of the time and allow cheating for the other 20 percent. This worked for me initially during transition but I haven’t really felt the need for the 80/20 rule for a long time. Whenever I have had a hankering for (a non paleo)something, I have seen it as a challenge to “paleofy” that something and reinvent it. This blog is a testament to my curiosity and commitment!

Lately, I have been hankering for a great samosa. A crusty flaky pastry filled with an intensely spiced potato masala and deep-fried, served with a cool minty yoghurt sauce and mango chutney…..

Well, this aint it….

samosa3This is a paleo imposter. Still spicy and Indian scented, it lacks the flakiness of fried rough puff but it still satisfied my hankering and got the thumbs up from my number 1 man. (I think that he was just pleased to get any sort of samosa – he tells me that the REAL samosas that I used to make were the BEST he’d ever eaten!!!)

I have made the filling with sweet potato and turnips – you could use any root vegetable, though,  I think that jicama and pumpkin would work well too. The wrapper was much more of a challenge. I decided to wrap the filling in a crepe as I couldn’t get my paleo bread dough to seal properly. I have baked them with a glaze of egg yolk to get them to crisp up, which works well. Deep frying will probably improve the texture but it was too hot today to fill the house up with deep fry fumes so I haven’t tried it yet – I will let you know.

In any case, this healthified version is a pretty good impersonation as long as you are prepared to make a mental compromise, they are fun to make and freeze well. Let me know what you think.

250g sweet potato, chopped into 1cm cubes
150g turnip, chopped into 1cm cubes
100g green peas
1 onion
1 knob ginger
1 clove garlic
1 teas dried chilli flakes (or 1 fresh green chilli, sliced)
60g coconut oil
1/2 teas chilli powder, extra
1 teas cumin seeds
1 teas garam masala
2 teas salt
1 handful fresh coriander, chopped
Place the vegetables in the steamer basket and place in the TM with 500g water and cook on VAROMA temperature for 18 minutes on SP 3. Set aside to cool.
In the TM add the garlic, ginger and onion and chop on SP 7 for 5 seconds. Add the oil, seeds and chilli and sauté on SP 2 for 3 minutes on VAROMA temperature.
Add the vegetables and remaining spices & salt and cook for 5 minutes on SP slow, REVERSE. Taste for seasoning adding more chilli powder and salt to taste – I like them quite spicy. Stir through the coriander and set aside.
Ready for sealing

Brushed with yolk, ready for sealing

50g tapioca
30g coconut flour
1/2 teas salt
1/2 teas psyllium powder
1 teas apple cider vinegar
1 tab oil
2 eggs
2 egg whites
2 egg yolks, extra
Wash the TM bowl and mix the wrapper ingredients together on SP 4 until combined & smooth. It should be a thick pouring consistency. Add a little water if too thick.
In a hot greased pan, pour a crepe and swill around to get it as even possible. Aim for about 23cm diameter. Cook on the one side until the top looks dry and then flip carefully for a few seconds before turning out. Cook remaining batter. I got 4 crepes.
samosa1To assemble;
Cut a crepe in half and with the straight edge at the top, brush some egg yolk on the edges. Please some filling in the middle and fold over and seal by pressing firmly.
When all are assembled, use the remaining egg yolk to glaze the samosas and bake in a hot oven for 20 minutes until browned and crunchy on the outside.
Serve with some mango chutney or yoghurt.
3 Comments leave one →
  1. Gina Hughes permalink
    March 3, 2014 10:40 am

    Sarah I totally love your blog … Paleo or otherwise. I am a Thermomix consultant, have been for 2-1/2 years, and that experience has led me to look into more healthy ways of eating … stumbling across your blog six months ago has inspired me in more ways than you can know. I so appreciate your creativity in pulling dishes together … and I am one of those that would probably fall into the 80/20 rule in most things that I do in life … and that includes eating! Thank you for your blog Sarah, and the way you inspire myself and others to just give things a “try” … love it! xo Gina 🙂

    PS: I think that man in your life in very lucky to have you … but I suspect he already knows that!

    • March 3, 2014 3:50 pm

      Hi Gina Thankyou so much for your kind message, I’m glad I have inspired you in your healthy eating journey. I hope you love being a TM consultant as much as I did!! And yes my man knows how lucky he is but I consider myself luckier as I have him!!


  1. Samosa | annabuda

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