These samosa bites showcase the best part of the classic Indian appetizer—the perfectly spiced potato filling! They’re baked, not fried, and are served with a cooling cucumber raita.
I love Indian food, and am a huge fan of going to Indian buffets for lunch. I actually find it pretty easy to follow a primal diet there–I avoid the breads, of course, but many of the curries, chutneys, and tandoori meats are fine. Indian food uses so many great spices and flavor-packed vegetables like ginger, garlic, and chiles that I never feel like I’m missing out on anything.
Samosas, though, have always been a sticking point. The potato filling is so delicious, especially with some raita on top, but I’ve never been a fan of the heavy, gluten-laden, deep-fried wrappers. Since it’s a little bit uncouth and definitely not in the spirit of paleo to go to a buffet and unwrap a samosa and eat only the insides, I decided to take matters into my own kitchen.
Potatoes are a nutrient-dense food and a great source of healthy carbohydrates since they’re naturally gluten free. They have more potassium than bananas, and a serving of potatoes also gives you almost half of the Vitamin C you need for the day (for more info, check out the Potato Board’s nutritional facts page here). Most people now consider potatoes an integral part of a paleo diet, and as of July of 2014, they’re even Whole30 compliant! (You should have seen how happy I was the day that change was announced. There may or may not have been some dancing involved.)