Mini Plantain Potato Samosas (Whole30) (Edit recipe)

Twinkling lights, delicious food, festive clothes, decked-up homes, and most importantly, getting together with your loved ones is what Diwali is all about. Samosa is one of the all-time favorite Diwali savory snacks. This scrumptious stuffed samosa is made with plantain ribbons that are stuffed with a spiced potato mix and then shallow fried. This version is Whole30 and Gluten Free so even those with food sensitivities or allergies can enjoy it. Serve with a tangy chutney or ketchup!

20 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	190
Fat:	14 g
Carbohydrates:	12 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	297 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Masala Paleo

Serves: 4

Ingredients

1 whole Russet Potatoes, medium sized
1 whole Plantain, Should be Green and not ripe
4 Tbsp Avocado Oil
0.5 whole Red Onion
1 Tbsp Ginger Root, chopped, can sub with ginger powder
0.5 tsp Whole Cumin Seed
0.5 tsp Turmeric Powder
1 tsp Kashmiri Chili Powder, or sub with paprika for less heat
0.5 tsp Ground Cumin
1 tsp ground Coriander
0.5 tsp Salt
1 whole Green Chilies, optional
4 sprigs Cilantro, optional

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Boil the potato and let cool. Peel and mash using a potato masher and set aside
Heat 1 Tbsp oil in a pan on medium, add the cumin seeds and let them bloom.
Add and sauté the chopped onion and ginger till translucent.
Add the turmeric powder, chili powder, salt, cumin powder, and coriander powder. Sauté till the spices are cooked for about a few minutes
Add this mix, chopped green chilies, and cilantro to the mashed potatoes. Mix everything together really well and let it sit to build the flavors while you prep the plantain.
Peel just the green top layer of the plantain using a peeler and discard, while retaining the fibrous part of the skin.
Then peel thin long ribbons of the plantain for the outer covering of the samosa
Make a cone-like shape using the plantain ribbon (See video) and fill it up with the potato filling. Seal top of the cone with one end of the plantain ribbon.
Heat oil in a shallow pan and pan fry the potato-filled plantain bundles on high to medium heat until crisp, then flip, and fry the other side. Once crisp on all sides, remove from pan
Arrange the samosa bites on the plate and serve with a drizzle of chutney or ketchup