KETO VEGETABLE SAMOSAS (2024)

Keto Vegetable Samosas. Nut-Free and just 3g net carbs.

Do you miss those beautiful Indian triangles of spiced heaven? If you do, this recipe is just the ticket. Combine them with my , and you have a perfect Indian-style feast.

My Keto Vegetable Samosas taste great and aren’t complicated. There is definitely a bit of faffing involved, however, because of the fathead dough and the triangle folding technique.But don’t worry, because I have written helpful and detailed Tips and Tricks to make these samosa a breeze – well, almost.

The filling is as simple as it can get. Just let it cool and fill your triangles. I usually prepare it 1-3 days before I get to work on the outer shell.

How to Make Keto Vegetable Samosas

The filling has to come first, because it needs to be cooled. Cooking it in advance doesn’t just save time, it allows the flavours to develop and intensify. So I highly recommend making Keto Vegetable Samosa over 2-3 days, although doing everything in one go is absolutely possible. No particular tricks and tips to share here – it’s pretty straight forward.

The pastry shell is where faffing begins. I use simple fathead dough. No egg. Reason being that this dough quickly hardens as it cools, so you’ll have to keep re-heating it in the microwave as you work. Unless hot and chewing gum- like, it wouldn’t be malleable enough to roll out thinly. I did try using other dough types that I have in my recipe arsenal, but they were all too soft and sticky to handle. Fathead dough is my least favourite type of keto dough, but is the only one that can cope with being spread to see-through thinness without breaking. And in order to create these pesky triangles, you need to start off with long, ultra thin strips of dough.

Tips and Tricks for the Dough and Triangle Shapes

1. Practice folding the samosa dough using a sheet of paper. Measure and cut a long strip 24cm x 8 cm (9.5″x 3″). There are various ways of folding samosas, and I have a personal favourite. You’ll need 3 folds to make the ‘cone’, ready for filling. The last fold seals the cone. Then you wrap the excess around. See images below, or head to YouTube for a demo if you prefer visual instructions (I don’t have a video – sorry).

2. When you’re ready, lay out your weighing scales, a silicone pastry mat or non-stick baking paper, a sheet of cling film, a clean ruler, a plastic pizza cutter (to avoid scoring your silicone mat – if using) or knife, the cold filling, egg wash (beaten egg mixed with a bit of milk) and pastry brush, your rolling pin, and a pair of disposable gloves (to handle the hot dough).
3. Fathead dough cools and hardens very quickly. Begin with 1/4 of the dough, and work as fast as possible.
4. Roll out the first piece of dough to a see-through rectangle – if you lift it and place a couple of fingers underneath, you should be able to see them.Use the ruler to cut 2 identical strips of dough. Put the excess back in the bowl with the unused dough and squeeze to re-incorporate.

5. Take one strip, and make the first 3 folds. Open the ‘cone’ and insert 30g filling (see steps 7 and 8 below). Fold and seal with egg wash. Repeat using the second strip.

6. By the time you’re ready for the next 2 strips, the dough will have cooled and hardened. Put 1/3 back in the microwave and blast it briefly. Check that it is hot and malleable again, and if not, blast it a bit more. Don’t over do it or it will burn. Repeat steps 4 and 5 above. Re-heat and work with 1/2 the remaining dough. Then move on to the last piece.

7. To accurately divide the filing between each of the 8 samosas, weigh it – it should be about 240g. Divide by 8 (about 30g). Now you know how much to put in each cone.
8. To measure the 1/8th filling (calculated as 30g) I simply put the bowl and filling on the scales, I reset them to zero, then I take 2-3 teaspoons of filling, watching the display. When I see -30g I know I’ve used the correct amount. Then I tare (zero) the scales again and do the next one.
9. Place your samosas on an oven rack lined with non-stick parchment paper, brush them with egg wash and bake.
10. You should end up with minimum unused dough. I hate throwing anything away. So I re-heat the left-over, I roll it out thinly, and I use my pizza wheel to cut across until I have multiple triangles. Then I brush them with the left-over egg wash and they go in the oven for 10 minutes after the samosas are baked – oven turned off. Lovely, crispy ‘tortilla chips’ ready to munch on. A well-deserved cheeky treat, after all the faffing and kitchen mess.

Enjoy your beautiful, delicious, and healthy,Keto Vegetable Samosas!

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