Clean Samosas (Spinach & Paneer, and Sweet Potato and Peas)

Samosas were a normal part of my diet when I didn’t care about what I ate. Nothing made me happier than a fried doughey samosa. Obviously every time I smell them, I crave them. The experiments began and here’s my clean version for everyone to enjoy!


Paneer Samosa filling ingredients:

1/2 finely chopped small onion

chicken curry masala 2 tsp

3 cup spinach, finely chopped

1/2 packet of Nanak paneer (GRATE IT)

1/2 tsp ginger garlic paste


1/2 tsp coconut oil

1/2 tsp salt

Sweet potato and peas filling ingredients:

1 sweet potato

1/2 finely chopped small onion

1 cup peas

1/2 tsp cumin seeds

2 tsp chicken curry masala

1/2 tsp ginger garlic paste

1/2 tsp salt


Dough crust ingredients:

1/2 cup whole wheat flour (for binding purposes)

3 cups oat flour

2 tbsp coconut oil

1/4 cup eggwhites

EXTRA: 2 tbsp coconut oil in a bowl

Spinach and paneer filling instructions:

1. Spray a large pan with pam. Cook the onion with the garlic paste and 1 tsp of the masala on medium heat till pale.

2. Add the spinach and cook till it shrinks.

3. Add the grated paneer, coconut oil, salt, and the other tsp of the masala. Cook for about 4 more minutes.


Sweet potato and peas filling instructions: 

1. Boil the sweet potato in a pot of water till you can stick a knife through really easily.

2. Pour the boiling water out of the pot and replace it with cold water. Peel the potato when it’s cooled down a bit.

3. In a pan sprayed with pam, add the cumin seeds, onions, ginger garlic paste, and 1 tsp masala. Cook on medium heat till pale.

4. Add in the peas, and if frozen, cook them completely.

5. Add the sweet potato, salt, and the remaining tsp of masala. BE CAREFUL when cooking, the sweet potato will want to liquify/mush up a lot. Cook for about 3 more minutes on medium heat.


Dough instructions:

1. In a bowl, mix together both the oat flour and the wheat flour thoroughly. Add the 2 tbsp melted coconut oil and the egg whites and fold with your hands. Add warm water, 1 tsp at a time, and keep folding and adding water until the dough is soft enough to roll out with a rolling pin, but NOT too smushy or else it will fall apart.

2. Cover the bowl up with plastic wrap to make sure the dough doesn’t dry up while you’re making the samosas.

How to make your samosa:

1. Preheat the oven to 350 degrees. Take the extra coconut oil, make sure its in liquid form (heat in a microwave for 30 seconds).

2. Take a small amount of the dough in your hand and dip it into the coconut oil. Roll it into a ball.

3. Roll out with a rolling pin.

4. Take a small spoon of the filling (whichever you’d like to start with) and place in the center of the samosa.

5. Fold the sides of the circle over in order to form a triangle. Press down gently to seal the edges.

6. Spray down a baking pan with pam and place the uncooked samosa in it.

7.  Repeat this process till you’ve filled up all the dough with their respective fillings.

8. Coat each of the samosas with the remaining coconut oil, THIS IS IMPORTANT OR ELSE THEY’LL CRACK!

9. Bake for 1 hour and 20 minutes.

10. Try and eat just 1.


2 thoughts on “Clean Samosas (Spinach & Paneer, and Sweet Potato and Peas)

  1. Good post. I learn something totally new and challenging on websites I stumbleupon everyday.
    It’s always helpful to read through content from other writers and
    use something from their web sites.

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