Indian Flavored Paneer Empanadas - Samosa Style
One of our favorite things to eat when in an Indian restaurant or when traveling to India are the crispy, spicy and delightful samosas. Crumble them up and add some coriander and some tamarind chutney, a bit of yoghurt and some chopped tomatoes and onions and you have got yourself the best street food you can get: Dahi Samosa (yoghurt samosa).
These are some of the things we miss on a keto diet, therefore we decided to give it a try and make some samosas. Samosas are usually made of whole wheat and all purpose flour, filled with a mixture of potatoes and peas and deep fried till golden crisp.
The problem with replicating samosas lies in the dough. Most of the doughs I had used ended up soft and unappetizing or were incredibly difficult to make. So onto a feverish google search and I came across this blog and we had already tried that stromboli. So I used the dough recipe from the stromboli with a few changes and filled our samosas with paneer.
- 4 tbsp almond flour
- 4 tbsp coconut flour
- 1 large egg
- 4 tbsp butter (I highly recommend Kerrygold)
- 8 oz cheese (I use a low fat mozzarella cheese that I grate myself from a block)
- 1/4 tsp turmeric powder
- 1/2 tsp salt
- 1 tsp dill seeds
- 4 oz paneer, grated
- 1 tsp curry powder or make your own curry powder (turmeric, chili powder, coriander powder and cumin powder)
- 1/2 tsp salt
- To make the filling mix the grated paneer with the spices and salt to taste.
- Melt the butter.
- Grate the cheese and place it in the microwave on 20% power for about 2 minutes. At the two minute mark, take it out and stir. It should be almost fully melted. Put in the microwave for one more minute, again at 20% power. This will depend on your microwave. I have a fairly big microwave that takes longer to heat so 30% power works well too. You want to take the cheese out and check about every minute.
- Once cheese is melted, mix cheese and butter with the flour and spices. Knead almost like a flour dough until everything is fairly well mixed.
- Add the egg and continue to knead. Once the egg is well mixed through the dough, put it back in the microwave for about 1.5 minutes, again at 20% power. Continue kneading until well mixed.
- Make small empanadas by rolling the dough into small circles.
- Place the mixture of paneer and spices on one side of the circle, cover with the other side and press down with a fork to form the nice edges of the empanadas.
- Bake at 375 degrees for about 25 minutes until golden brown.
- You can serve with chutneys (beware of the sugar in the tamarind chutney) and sour cream.
- Number of Servings 9
- Calories Per Serving 191
- Fat 16g
- Carbs 3g
- Fiber 1g
- Net Carbs 2g
- Protein 9g
- Fat 77%, Protein 19%, Net Carbs 4%