Keto Chicken Samosa [Low Carb & Gluten Free!]
This Keto Chicken Samosa Recipe is a powerhouse! Tons of flavour, 18 grams of protein, scratches the samosa itch... at ¼ of the carbs!
Servings: 12 Samosas
Calories: 294kcal
Equipment
- Air Fryer
Ingredients
Chicken Samosa Filling:
- 1 Small Turnip peeled and chopped into small cubes
- 1 Medium Onion Finely Chopped
- 1 Green Chili seeded and finely chopped
- 1 tablespoon Olive Oil
- 1 tablespoon Garlic Paste
- 1 tablespoon Ginger Paste
- 1 teaspoon Fennel Seeds
- 1 teaspoon Garam Masala
- ½ teaspoon Ground Coriander
- ½ teaspoon Ground Cumin
- ½ teaspoon Kashmiri Red Chili Powder
- 1 lb Lean Ground Chicken or Ground Beef
- ¼ cup Water
- 2 tablespoon Chopped Cilantro
- Salt and Pepper to taste
Keto Pastry Dough:
- 3 cup Shredded Mozzarella
- 2 oz Cream Cheese
- 2 cup Super Fine Almond Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Cumin Seeds
- 2 Large Eggs
- Cooking Spray - I like to use olive oil spray
Instructions
Chicken Samosa Filling:
- In a large pan, saute the turnips, onion, chopped chili pepper, and olive oil together over medium high heat until onion is translucent and soft.
- Add the garlic and ginger pastes, stir well and continue to cook for another minute.
- Add the spices, stir until well distributed. Cook another 30 seconds or so, until fragrant.
- Add in the ground chicken and water. Cook over medium heat, stirring / breaking up the chicken until mixture looks relatively uniform.
- Continue to cook – stirring often – until all of the liquid has cooked off.
- Remove from heat, stir in the chopped cilantro, and season with salt and pepper, to taste.
- Cool to room temperature, before starting the dough.
Keto Pastry Dough:
- Measure mozzarella cheese and cream cheese into a microwave-safe bowl. Heat - 30-45 seconds at a time and stirring in between - until cheese has melted.
- Measure remaining ingredients into a food processor, blitz to combine.
- Add melted cheeses to the food processor, pulse until well combined - you don’t want to see any sections of unmixed cheese.
- Using wet hands, knead the dough together until smooth.
To Assemble:
- Divide dough into 6 equal pieces.
- Using wet hands - and a wet work surface - flatten one piece of dough out to a 6-7" square-ish piece. Cut in half, diagonally.
- Working with one of the two cut pieces, fold the dough in half along that cut edge, so the cut edge meets up with itself. Press and crimp to seal.
- Pick up the piece of dough, gently separating the formed "pocket" into a cone shape. Stuff with filling, then flip the uncut corner edge over to meet the cut edges.
- Pinch edges to seal. Repeat with the other cut piece, then repeat with remaining dough balls.
- Note: If your dough stops sticking to itself , heat it in the microwave for 10 seconds or so. If it starts sticking to YOU, wet your hands again!
To Cook:
- Once all of the samosas are assembled, preheat your air fryer to 375.
- Once heated, spray the air fryer basket with a small amount of oil, and arrange samosas in a single layer, leaving a bit of space between each. (You’ll need to do this in batches). Spray the tops with a little nonstick spray as well.
- Air fry for about 8 minutes. About halfway through, re-spray the samosas, then use a pair of tongs to flip each piece. Spray the new “top” side, and continue cooking.
- Serve hot, with cilantro-mint chutney
Notes
Freezing the samosas first will prevent them from sticking to the air fryer. They don’t have to be frozen all the way through, either - an hour or two in the freezer works wonders. You’ll end up cooking frozen samosas for about 10 minutes.
When you deduct the fiber, you're left with only5 net grams of carbs per samosa - ¼ the carbs of my original recipe!
Nutrition
Serving: 1Samosa | Calories: 294kcal | Carbohydrates: 8g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 87mg | Sodium: 281mg | Potassium: 283mg | Fiber: 3g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 4mg | Calcium: 224mg | Iron: 2mg
