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 to 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.
I use my recipe for 3-ingredient Gluten-Free Naan (or you can use my Coconut Flour Naan if nut-free) to make the samosa base.
To make the samosas, first, make the naan batter by combining:
- Tapioca Flour: arrowroot flour works too.
- Almond Flour: blanced and finely ground.
- Canned Coconut Milk: must be full-fat.
Then pour the batter onto a pan, as if you were making pancakes. 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 flatbread 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.
“I have made these many many times now and thought I should thank you for this amazing recipe!
My daughter thought she could never eat samosas again since being diagnosed with Ulcerative Colitis and Celiac disease.
They are absolutely delicious!”Maria
“I don’t know what to say except that Ashley is a shero in my house.
I made the potato filling the day before and refrigerated. The next day, I made the shells/crepes and filled them. I brushed a little ghee on the top and bottom and baked until they were lightly golden.
I fed them to my mom, who would never have known that they were gluten free, let alone grain free. We have sorely missed samosas for years due to going gluten free. These are AMAZING. They’re still amazing the next day reheated as well. They are worth every minute of work. Thank you so much for this recipe, we are all so grateful to enjoy samosas again.”Chance
Add whatever filling you’d like to these lovely samosas. If you prefer meat – then use my Ground Meat Samosa Filling.
Eat these gluten-free samosas with my sweet and spicy Green Chutney and tangy Tamarind Chutney while sipping on some Masala Chai. Enjoy!
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)
- ½ cup almond flour
- ½ cup tapioca flour
- 1 cup coconut milk canned and full fat
- ¼ teaspoon salt
- 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:
Leave a Comment & Rating