LOW-CARB INDIAN VEGETABLE SAMOSAS #healthydiet #lowcarb

LOW-CARB INDIAN VEGETABLE SAMOSAS #healthydiet #lowcarb

These samosas are triangular bundles of hot goodness. The filling for these Low-Carb Indian Vegetable Samosas has a base of minced cauliflower and onions. This blend is spiced up with fragrant flavors like cumin, garam masala, new ginger, and cilantro. A touch of red bean stew drops includes a touch of warmth. The cauliflower base grabs these serious hot flavors and considerably cauliflower haters won't know it's there.

Our hot vegetable filling is enclosed by a mixture produced using mozzarella cheddar and almond flour. This batter is gently scented with cumin. Mozzarella mixture makes a delightful baked good that heats to a brilliant darker with fresh edges. Despite the fact that mozzarella is a principle fixing, the mixture doesn't taste mushy by any means. Truth be told, mozzarella mixture is so scrumptious and flexible that it is one of my most loved batters to use in low-carb cooking.

These Low-Carb Indian Vegetable Samosas are heated rather than browned. These formula can be a piece of low-carb, sans gluten, ketogenic, diabetic, Atkins, and Banting counts calories.

Also Try Our Recipe : CRISPY OVEN FRIED GARLIC MUSHROOMS 

LOW-CARB INDIAN VEGETABLE SAMOSAS #healthydiet #lowcarb

Ingredients
For the filling:

  • 1 tablespoon butter preferably grass-fed
  • 6 ounces cauliflower finely chopped
  • 1 medium onion about 4 ounces
  • 3/4 teaspoon salt (or to taste)
  • 1 tablespoon fresh ginger root minced
  • 1/2 teaspoon coriander ground
  • 1 teaspoon garam masala ground
  • 1 teaspoon cumin ground
  • 1/4 teaspoon cumin seeds whole
  • 1/8-1/4 teaspoon red chili flakes
  • 1/4 cup fresh cilantro chopped

For the dough:

  • 3/4 cup super fine almond flour
  • 1/4 teaspoon cumin
  • 1/2 teaspoon salt
  • 8 ounces part-skim mozzarella cheese finely shredded

Instructions
For the filling:

  1. Preheat a large skillet over medium heat. Add butter. When butter has melted and stopped foaming, add the cauliflower and onions.
  2. Sprinkle the salt over the vegetables. Cook, stirring occasionally, until the edges have started to brown and the vegetables are cooked through. 
  3. Stir in ginger root, coriander, garam masala, ground cumin, cumin seeds, and chili flakes. Stir for 1-2 minutes to allow the spices to toast. Turn off the heat.
  4. Stir in the cilantro. Taste and adjust seasoning. Add salt to taste.
  5. Visit bit.ly/2VwcBwr for full instructions.

Read More Our Recipe : OVEN ROASTED BUTTERNUT SQUASH 

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