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Whole30 Samosa Bites - Two Ways

Whole30 Samosa Bites, 3 Ways

5 from 1 vote
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Appetizer, lunch, Snack
Cuisine Indian
Servings 6 people

Ingredients
  

Plum Chutney (Can sub with a Green Chutney or Whole30 Ketchup)

  • 1 tbsp oil
  • 2 ripe plums chopped
  • 2 soft dates
  • 1/2 tsp red chili powder
  • 1/4 tsp salt

Crispy Plantain Base

  • 1 large green plantain
  • 1/4 tsp red chili powder
  • 2 pinches of salt

Crispy Potato Base

  • 8 baby potatoes
  • 1 tsp garlic
  • 1/2 tsp salt

Onion and Spice Mix (Halve the ingredients if you are making only one of two toppings)

  • 1 large red onion finely diced
  • 1 inch ginger finely chopped
  • 1/2 tbsp cumin seeds
  • 1 1/2 tsp turmeric powder
  • 2 tsp Kashmiri chili powder sub with paprika for lesser heat
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp roasted coriander seeds (can dry roast in the microwave for 45 seconds) optional
  • 1/2 tsp salt
  • 3 tbsp cooking oil

Potato Topping

  • 1 large russet potato soft-boiled
  • 3 green chilies optional or de-seeded for lesser heat
  • 2 tbsp chopped cilantro
  • 1 tsp salt

Keema Topping

  • 1 lb ground meat of choice
  • 1/2 tsp salt

Instructions
 

Plum Chutney

  • ADD oil to a pan and heat on medium.
  • SAUTE the chopped plums in the oil.
  • ADD the dates, chili powder and salt.
  • CARAMELIZE the plums and then add a cup of water.
  • COOK the plums till they are reduced to a thick consistency.
  • COOL and blend it to a thick chutney-like consistency.

Onion and Spice Mixture

  • HEAT oil in a pan on medium.
  • ADD the cumin seeds and let them bloom.
  • SAUTE 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 3 minutes
  • GRIND the coriander seeds coarsely and add to the mixture, and sauté for another 3 to 4 minutes.
  • SWITCH off the stove and split the onion and spice mixture into two equal portions.
  • RETAIN one half in the pan for the spiced keema topping.
  • REMOVE the other half to add to the potato topping.

Keema/Ground Meet Samosa Bites on Crispy Potatoes

  • ADD the ground meat to the onion and spice mixture in the pan.
  • BROWN the meat until dry and crumbly.
  • ADD the salt and mix well.
  • TRANSFER to a serving bowl.
  • BOIL the baby potatoes until fork tender (10-15 mins).
  • COOL the potatoes and toss them in oil.
  • LAYER a sheet pan with parchment paper and flatten the potatoes using a cup or glass.
  • SEASON with salt and garlic powder.
  • BAKE in a preheated oven at 450°F for 25 minutes or until the potatoes turn crispy.
  • ASSEMBLE the Keema samosa bite by placing a spoonful of the meat filling on top of the crispy smashed potato base.
  • DRIZZLE the plum chutney on the samosa bites.

Potato Samosa Bites on Crispy Plantains

  • BOIL the russet potato and let cool.
  • PEEL and mash the potato using a potato masher.
  • ADD half of the onion and spice 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 while retaining the fibrous part of the skin.
  • CUT both ends of the plantain.
  • SLICE the plantain into thick rectangular slices using a mandolin or a knife and set aside.
  • PAN FRY the plantain slices until crisp on both sides.
  • TRANSFER plantain slices to a bowl.
  • SPRINKLE with chili powder and salt, then toss to coat well.
  • ASSEMBLE the Potato Samosa Bites by scooping a spoonful of the potato topping on the plantain base.
  • DRIZZLE with the plum chutney.

Optional: Plantain Samosa Bundles

  • PEEL thin long ribbons of the plantain using a peeler.
  • MAKE a cone-like shape using the plantain ribbon 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 plum chutney.
Keyword appetizers, diwali, holidays, lunch
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