Rutabaga Samosa Filling: Low Carb and Keto-Friendly
This Rutabaga Samosa Filling offers the same delightful flavours as your beloved potato-filled triangles but with a healthier spin! Using low-carb ingredients and alternative flours for the pastry, you can relish the tasty samosa experience without the carb concerns.This recipe is easy to prepare and is ideal for serving as an appetizer or snack during Diwali, gatherings, or any event, helping you avoid dishes that are overly rich in carbohydrates.
Ingredients
- 2 cups diced Rutabaga about 1/2 medium rutabaga
- ½ cup diced red onion about 1/2 medium onion
- ⅓ cup Peas optional
- 1 tbsp Ginger grated - about 1-inch or thumb size or 1/2 teaspoon ginger powder
- 1 tbsp Olive oil
- 2 Cinnamon sticks
- ½ tsp Cumin seeds
- ½ cup Water
- ½ tsp Turmeric
- ½ tsp Chilli powder
- ½ tsp Cumin
- ¼ tsp Cinnamon
- ½ tsp Salt
- ½ tsp Sweetener optional
Samosa Pastry Dough (optional)
- 1½ cups Wheat-Free or Gluten Free Flour I used a fasting mix by Paras brand
- ¼ tsp Carom/Ajwain Seeds optional
- ¼ tsp Baking Soda
- ¾ tsp salt
- 3 tbsp Oil
- Warm water
Instructions
Rutabaga Samosa Filling
- Heat one tablespoon of oil in a heavy-bottomed pot. Add the cumin and a couple of cinnamon sticks. As soon as they begin to sizzle, add the diced rutabaga and coat it in oil.
- Spread the rutabaga in a single layer at the bottom of the pan and cook for about 5 minutes on medium heat. Add 1/2 cup of water to cover the rutabaga completely, and cook on medium-low heat for 10 minutes. The rutabaga will turn a light orange colour.
- 3. After 10 minutes, remove the lid and cook the rutabaga until all the water has evaporated. Poke a sharp knife or toothpick into the pieces; if they are still firm, add more water and cook until soft. Once all the water has evaporated, push the rutabaga aside in the pan and add the onions and ginger. Cook for a couple of minutes until the onions become soft and translucent.
- Stir the rutabaga around to mix it with the onions and ginger, then add turmeric, cumin, chili powder, salt, and sweetener, if using. Reduce the heat a little so it doesn’t burn. If the middle of the pan starts to burn, add 1 to 2 tablespoons of water to loosen the residue stuck to the bottom.
- Mash the rutabaga a little with a fork or masher to make it thick and sticky. This helps the filling stay in place when folding your samosa. Switch off the heat, add the peas, and keep the filling covered to cook them through.
- Cool in the pan until ready to fill inside your choice of wrapper or pastry, or once cooled, transfer to a storage container and keep it in the fridge until needed.
Wheat Free / Gluten Free Dough
- Mix all the dry ingredients in a bowl, then add the oil. Use your hands to rub the oil into the flour until it forms a grainy, sand-like texture. This step helps distribute the oil evenly, resulting in a crispy and flaky dough.
- Add two tablespoons of warm water and mix to form a dough. If it feels dry, add more water; if it is too wet, add more flour. The goal is to achieve a stretchy dough consistency.
- Shape the dough into a ball, cover it, and let it rest for 5 minutes.
- Prepare your workspace by creating a clean surface for rolling out the pastry.
- In a small bowl, mix flour and water to make a glue and set it aside.
- Add flour to the work surface to prevent the dough from sticking while rolling.
- Divide the samosa dough into six pieces. Roll one ball out on the floured surface to form a roughly 6-inch diameter disc. Use a pizza cutter to divide the disc into two semi-circle sheets. Roll out each sheet slightly to elongate it into a long sheet. Repeat the process with the remaining dough balls until you have 12 pastry sheets.
Notes
Useful Tips
Rutabaga Filling:
- Dice the rutabaga into small pieces to cook faster.
- Cook the rutabaga first to soften before adding the spices.
- Add less water to keep the rutabaga filling dry.
- Mash or use a blender to mash some of the rutabaga filling to help it stay together during folding samosa.
Samosa Pastry Dough:
- Rub the oil into the flour. This helps create a flaky texture, like short-crust pastry.
- Divide the pastry dough into balls, then cover with a plate to avoid drying them.
- Use a parchment-lined paper or silpat to roll out the dough.
- Make a glue by mixing some flour with water.