Paleo Samosas

Paleo Samosas

Shivangi Rao
By Shivangi Rao
Course Appetizers, Breads, Side Dish, Vegetarian Dishes
Servings 6


  • Ingredients from the Garam Masala Sweet Potato Recipe (vegetarian) for the filling.
  • And/or Kheema Recipe (non-vegetarian) for the filling.
  • 3-4 Positively Plantain grain-free tortillas half of one tortilla makes one samosa, so 3-4 tortillas will make 6-8 samosas
  • 1 egg beaten and used an egg wash
  • 2 tbsp coconut oil heated and melted


  • Preheat oven to 400 degrees.
  • Make the Garam Masala Sweet potatoes and/or my Kheema. Set aside and let cool to room temperature.
  • Crack one egg and beat to make an egg wash. Set aside.
  • Melt 3-4 tbsp of coconut oil and set aside.
  • Heat tortillas on a dry pan on medium heat and cook through so they’re more pliable.
  • Take heated tortillas and cut them in half using clean scissors or a knife.
  • Fold the tortilla into thirds forming a triangle. Brush the surface of one of the thirds with egg wash, and fold the other third over so it forms a triangle. Press it down gently so it seals with the egg wash.
  • Take each triangle and stuff with a tablespoon full of sweet potatoes or kheema or anything else you’d like.
  • Optional: Brush the bottom ends of the triangle with egg wash and seal together. Note: it’s hard to do this but you can try! I find it easier to leave the bottom ends open.
  • Take another brush and brush the surface of the samosa with coconut oil/ghee/olive oil.
  • Lay on a baking sheet lined with parchment paper.
  • Bake for 15-20 minutes (flipping over halfway) until crispy and golden brown.
  • Serve hot with my Creamy Cilantro Chutney or sugar-free ketchup!

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