Keto Fitness Club
Egg Free / Dairy Free / Nut Free / Vegetarian / Vegan
Lupin flour is often used as a gluten free alternative to ordinary flour and it works great in this recipe. See the Lamb Samosa Filling and Veggie Samosa Filling recipes to complete your samosas.
Makes 12 portions - each portion contains:
40 Calories / 1.9g Carbs / 4.4g Protein / 1.6g Fat
(Macros are calculated for the Greek Style Yogurt pastry and do not include any oil absorbed whilst frying.)
125g Lupin Flour
110g Greek / Greek-Style Yogurt (this can be swapped for Coconut Yogurt for a dairy free version)
1/4 tsp Pink Himalayan / Sea / Rock Salt
Coconut Flour, for rolling
If frying: Lard or Cooking Coconut Oil
This recipe can be quite tricky - we recommend watching the tutorial video (see below)!
In a large mixing bowl, mix the lupin flour, salt and yogurt together. It will need to be mixed by hand and kneaded a little but after a couple of minutes, it will form a dough. If it's too solid, add some more yogurt or a dash of water until it can be rolled out. We find that different yogurts give different results due to the varying moisture levels. A natural or Greek style yogurt may need less additional moisture than a very thick, Greek yogurt.
Cover the dough and allow it to rest for around 30 minutes.
Break the dough into 12 portions (around 20g each).
Scatter a little coconut flour on the work surface and roll out a portion. They will roll out very thin and flexible. Don't stack them on top of each other as they will stick (talking from experience!).
Add your chosen filling (see the Lamb Samosa Filling and Veggie Samosa Filling recipes) and fold into a samosa or little parcels.
Either cook them in the oven for around 10 minutes at 190°C, or shallow fry each one for 2-3 minutes. Make sure the oil is hot but not smoking, and don't add too many to the pan at once.
Nutrition per serving
Calories 40, Carbs (net) 1.9 grams, Protein 4.4 grams, Fat 1.6 grams