This gluten-free samosa is delicious and so simple to make! The dough is made with almond flour and tapioca flour and the filling is a traditional mixture of spiced potatoes and peas. I also have a nut-free option too!
How do you make gluten-free samosas?
These gluten-free samosas are so easy to make. In fact, they’re easier to make than regular samosas. I must warn you, this recipe seems too good to be true, but it is in fact, amazing.
Make 2-3 naans (depending on how large you want your samosas). Let the naan cook long enough so that you can easily move the flat bread from a pan onto a baking sheet. The bread will still look a little raw, but don’t worry – it will crisp up in the oven.
Once you have the naan on a baking sheet, cut it in half. Then add a spoonful of your filling in the middle.
Next, fold one side of your bread over the filling and then fold the other flap – creating a triangle. Pinch the bottom closed.
You can use egg wash to help keep the edges sealed; I also suggest brushing egg wash on top to help you achieve a golden crust. If you don’t eat eggs, use ghee or oil instead. Bake the samosas for 30-40 minutes or until crispy.
Add whatever filling you’d like to these lovely samosas. If you prefer meat – then use my ground meat samosa filling.
Want more gluten-free Indian recipes? All of the recipes on my blog are gluten-free. You can also check out my Paleo Indian eCookbook: South Asian Persuasion! It has 100+ Paleo Indian Recipes, many of which you won’t find anywhere else (pakoras, vadas, paneer, chaat, and lots more)!
Samosa Crust (paleo naan recipe)
- 4 organic sweet potatoes or russet potatoes boiled, peeled and mashed
- 1 cup peas boiled (optional)
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1 medium white or yellow onion
- 2 thai bird chilies minced
- 1- inch ginger minced
- ½ teaspoon Kashmiri chili powder or paprika with a pinch of cayenne
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- ¼ cup cilantro leaves minced
To make Samosas:
- In a bowl, combine samosa crust ingredients to form a batter.
- Pour a third of the batter onto a frying pan and cook until the bottom firms slightly, then remove and place on a baking sheet.
- Cut the naan/pancake in half and spoon the filling mixture in the middle of each piece.
- Fold one side of bread over the filling and then fold the other flap over – making a cone or triangular shape. Pinch the bottom closed.
- Place baking sheet in oven at 350 degrees for 30-40 minutes or until crispy outside.
To make Filling
- Boil potatoes and peas (boil them separately). Mash the potatoes and set aside when done.
- In a saute pan on medium heat, add ghee and cumin seeds.
- Once the cumin seeds turn golden, add green chilies, onions and a pinch of salt – stir-fry until onions turn translucent.
- Then add ginger, spices and stir-fry for a minute or so before adding the mashed potatoes – combine well.
- Fold in peas and cilantro then set the mixture aside until you’re ready for it.
- If you are nut-free, you can use my 3-ingredient coconut flour naan as the base.
- you’ll have some extra filling. you can either:
a) make more batter for samosas
b) eat it with naan
c) eat the filling on its own
d) all of the above
Just for fun, here is a picture of this recipe from 2013: