The Keto Iron Chef’s Keto-Cramosa (Indian Samosa Pastry) A hybrid of Croissant and Samosa in a Ketofied Way

Keto-Cramosa<br /> (Indian Samosa Pastry )<br /> A hybrid of Croissant and Samosa in a Ketofied Way

  • Servings: 4
  • Difficulty: easy
  • Print

The Keto Iron Chef's Keto-Cramosa (Indian Samosa Pastry) A hybrid of Croissant and Samosa in a Ketofied Way

Ingredients
* For Cramosa Dough
Dry Ingredients
15g Casein Protein Isolate
10g Whey Protein Isolate
5g Egg White Powder
5g Egg Yolk Powder
15g Inulin Powder
1,5g Psyllium Husk
1g Xanthan Gum
1g Salt
1g Sucralose
0,5g Pepper Powder
0,5g Garlic Powder
0,5g Curry Powder
0,5g Cumin Powder
* Note : The first 7 ingredients above are the Keto-Flour formula for this recipe
For crisper crust the Keto-Flour can be changed into this formula : 15g Wheat Protein Isolate 8000, 10g Casein Protein Isolate, 10g Whey Protein Isolate, 5g Egg White Powder, 5g Egg Yolk Powder, 5g Inulin Powder

Wet Ingredients
10g Coconut Milk
15g Water
5g Coconut Oil

* For Pastry Batter
Dry Ingredients
25g Keto-Flour (half the quantity from the Keto-Flour formula listed above)
0,5g Salt
0,25g Pepper Powder
0,25g Garlic Powder

Wet Ingredients
5g Coconut Oil
20g Butter

* For Cramosa Filling
100g Goat Meat (diced)
15g Onion (diced)
1/2 stalk Lemon Grass ; the white parts (sliced)
1 pcs Turmeric Leaf (sliced)
1 pcs Lime Leaf (sliced)
50ml Coconut milk
2g Curry Powder
0,5g Cumin Powder

* For Cramosa Grounded Spice
1 pcs Shallots
1 clove Garlic
1 pcs Candlenut
2 pcs Red Chillies
1g Ginger Powder
1g Coriander Powder
1g Salt
1g Sucralose

Direction
* For Cramosa Dough
Whisk all dry ingredients on a medium bowl. Add coconut milk and water gradually, then stir using spatula until a rough dough formed, then switch using hand to knead the dough until elastic. Add the softened butter and knead again until smooth

Rest the dough for 10 minutes

Divide the rested dough into 2 equal parts. Then using a pasta machine, roll each dough into stage 5 – 6 setting on the pasta machine

Rest the rolled dough back for another 10 minutes

* For Pastry Batter
On a small bowl, combine Keto-Flour with butter using spatula, until a rough batter formed. Add the coconut oil and mix again until completely combines

Rest the batter for 10 minutes at the refrigerator

* For Cramosa Filling
Sautee all grounded spices with onion, lemon grass, turmeric leaf and lime leaf until fragrant

Add the goat meats and stir until the colour changes

Pour in coconut milk with curry powder and turmeric powder, stir to combine

Cook until the coconut milk evaporates, set aside

* Assemble
On a silicone pad, spread the pastry batter evenly over each rolled dough

Fold each rolled dough from one side to the other side, making at least 4 – 5 fold into a square shape

Roll the folded dough to flatten it into 1/2 cm thick, by rolling it vertically and horizontally on both side of the dough

Cut each dough into squares (10 x 10cm) using pastry cutter or a knife

Take half of the Cramosa filling and put on the center of the dough

Fold into triangle and seam the edge with egg white or water

Repeat with the second dough and the rest of the filling

Deep fry the dough using coconut oil on a low medium heat, until golden brown

Serve as a Keto-Snack or as a side dish for Keto-Meals

The Keto Iron Chef's Keto-Cramosa (Indian Samosa Pastry) A hybrid of Croissant and Samosa in a Ketofied Way12309961_443012365908223_1350833617214574151_o12339295_443012389241554_6726822023700621054_o

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.