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)!
Ingredients
Samosa Crust (paleo naan recipe)
- ½ cup almond flour
- ½ cup tapioca flour
- 1 cup coconut milk canned and full fat
- ¼ teaspoon salt
Samosa Filling:
- 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
Instructions
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.
Notes
- 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:
John says
I have been eating meals from this web site every night for several years, keema, chicken vindaloo, shrimp curry are some of my favorites. So many great recipes that I can easily make in my instant pot. But I have failed at these samosas several times :(. I made the delicious red and green chutney and they have been waiting in my freezer for so long! I don’t know what I am doing wrong. I make the samosa crust recipe and just end up not with a batter but just a sticky mess in the fry pan. Any chance you can make an idiot proof video?
Ashley - My Heart Beets says
Hi John, I’m so glad you’ve enjoyed recipes from my website! We need to figure this out! Have you seen the videos of me making the crust? If you can get that right, you can get these right, I’m sure. I have two crust recipes – paleo naan made with almond flour and then coconut flour naan – they’ve both made the same way and taste nearly identical. Please watch the video in this post: https://myheartbeets.com/coconut-flour-naan/ and then follow the steps on how to fold the samosa. Please keep me posted, I’m invested now lol!
Julie T. says
Wow. The best gf alternative to the real thing! I used arrowroot instead of tapioca and brushed with coconut oil, and they really turned out crispy. I did add some lemon juice and amchur (mango powder) to the filling. I doubled the batter recipe and added a bit of water to thin the naan and make it more pliable. They were absolutely delicious! I’m so grateful for this recipe.
Ashley - My Heart Beets says
Julie, I’m so glad to hear that! Thanks for letting me know how the samosas turned out for you 🙂
Chance says
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.
I made extra and froze them to bake later.
Making empanadas next!
Ashley - My Heart Beets says
Thank you!! I really appreciate the kind words and am so happy to hear that you and your mom enjoyed these so much! Thank you for letting me know how much you liked the samosas 🙂
AH says
Can you freeze these?
Ashley - My Heart Beets says
I think it’ll be fine to freeze. I freeze the base “bread” often.
Maria Caputo says
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!
We are Italian and love food!
Wheat and grains are in so many of the cuisines we enjoy and it is difficult when you have to avoid them.
Thank you again for a recipe of a favourite flavour profile we can enjoy again!
Ashley - My Heart Beets says
Maria, I’m so glad you and your daughter like these samosas so much! Thank you for letting me know how much you like them 🙂
ANN MONERASINGHE says
These are gorgeous
Ashley - My Heart Beets says
Thanks, Ann 🙂
Emily says
I had a hard time making the dough at first since it is so sticky. I almost gave up on these but wow am i ever glad i stuck with it.
These were sooo tasty! The whole family loved them, i will definitly make these again. One thing i did modify is i doubled all the spices, but maybe i used too many potatoes…
Thanks for this recipe!
Ashley - My Heart Beets says
Emily, glad you stuck with it and liked it!
Andrea I says
I made this recipe last year when I was going Paleo/GF during my pregnancy and I have to say that it was beyond amazing. We even used the recipe for the dough as crepe pancakes, and we loved it!
Question- Is there a substitute for tapioca flour that would be suitable for this recipe? I’m trying to cut down on the carbs this time around.
My Heart Beets says
Hi Andrea, I’m happy to hear that you liked the samosas so much! As for a tapioca flour sub, the only thing I know that would work is arrowroot flour and I’m not sure how that compares with carbs. You can try my coconut flour biscuits which different but still bready and lower-carb: https://myheartbeets.com/4-ingredient-coconut-flour-biscuits/
Ann Monerasinghe says
Simply Delicious
My Heart Beets says
Ann, I’m so glad you liked these!!
Manisha says
Can we make the samosas with Almond milk instead of Coconut milk?
My Heart Beets says
The fat in the coconut milk helps hold the bread together so I don’t think almond milk will work
Pav Padda says
Brilliant! We eat somosas at so many events and especially on Christmas Day! Last year I didn’t prep well so I had to miss out but this year I can make them and join in with all of the family!
Thank you for the recipe I’m looking forward to trying it!
My Heart Beets says
Pav, that’s awesome! Glad you’ll be able to join in on the samosa eating fun! 🙂
Marissa says
This looks awesome ! Thanks!
My Heart Beets says
Hope you love it!
Muna says
i have tried this recipes. Your naan, roti, butter chicken cookies. All of them are amazing. Your naan and roti are always on my table. You added a lot to paleo with these tasty recipes. Am anxious to try more of your recipes since so far all have been real yummy. Thank you so much. If only there were more than 5 stars.
My Heart Beets says
Thank you, Muna! Happy to hear that you like my recipes 🙂
Cameron says
Thanks for sharing the samosa recipe – I replaced the ghee with coconut oil and it worked fine. I just love this kind of cooking.
My Heart Beets says
Cameron, glad you liked it!! 🙂
Penella says
I am new to this gluten-free, paleo thing and frankly, I’m a cooking newbie. But luv samosas and Indian food in general. My samosa pastry didn’t turn out as flakey as I expected but now that I look at the photo again, mine look ‘somewhat’ similar. The filling is awesome though which makes up for any screw ups with the pastry batter 😉 Will definitely make this again.
Raj says
You’re a friggin’ genius! I forgot that you’d made these.
D
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😛
My Heart Beets says
Thanks, Raj!
Hanni says
I made these last night stuffed with onion, cauliflower and sweet potato with the green chutney – they were amazing. I need to make some for a party and am hoping I can prepare the night before, refrigerate and bake before the party. Anyone done this? What are other good potato substitutes for the filling?
My Heart Beets says
Hi Hanni, so glad you liked them! You can definitely make them in advance and bake them before the party – they’ll turn out great. Let me know what your guests think of them! As for fillings, you can use the cauliflower filling in my paratha recipe or fill them with anything you want 🙂
Willow Silverhawk says
I have a problem with coconut. Can I use almond milk or hemp milk and just add some fat to it?
Tim says
Is it possible to substitute almond milk for the coconut milk?
Adrienne says
Do you use pidgeon peas for this recipe? I absolutely cannot wait to make this!
My Heart Beets says
Hi Adrienne, I use green peas 🙂 Let me know how this turns out for you!
Jac says
I am so ecstatic I think I am going to have a stroke!!! These are AMAZING! Even my staunch counter-Paleo husband loved them! We are massive Indian lovers and I thought my time in the sun was over. Weeeeeee! The naan was delectable as well. The only thing I changed was I used cubed turnip and celeriac instead of potato as I’m trying to limit carbs, tapioca not being exactly low carb, but still lower due to its light weight than wheat flour. Happy, happy, joy, joy! You deserve a Nobel prize!!!!!
My Heart Beets says
Jac, thank you for the sweet comment! I’m so glad that this recipe turned out well for you 🙂 Hope you’ll let me know if you try any others!
Heather says
I have been craving some good Indian food. I was able to be fortunate enough to be in Kerala for a few weeks a few years ago and fell in love with their food and their flaky delicious parathas. I found an awesome Indian market today that had frozen samosas and parathas and that made me crave some. I found your recipe on Google and have used some of your recipes in the past and was so very happy to find these! I can not wait to try these! Thanks for coming up with these paleo versions of these wonderful recipes and sharing them. 🙂 I really need to subscribe to your site! Hope you have a wonderful day!
My Heart Beets says
Hi Heather! I’m so glad you found my blog 🙂 I haven’t been to Kerala yet but I’m looking forward to visiting with my husband someday soon – I’ve heard its absolutely beautiful. I hope you love the samosa recipe! Please let me know how they turn out for you. By the way, you can subscribe to my newsletter here: http://bit.ly/MHBnewsletter
Christine says
What do you suggest as a dipping sauce for these beauties? (that I will be making this weekend 🙂 )
My Heart Beets says
Hi Christine! Have you tried green chutney before? It’s great with these samosas: http://myheartbeets.com/green-chutney/ You can also use ketchup 🙂 I have a tamarind chutney recipe that I need post soon too… so stay tuned!
Carmela Lacey says
Thankyou for sharing this meal, so delicious. I put a table spoon of coconut flour in the mix and brushed them with a little coconut oil before putting them in the oven for a different flavour and they were yummy 🙂
My Heart Beets says
Carmela, so happy you liked the recipe!
Ashley @ Snow Cream and Syrup says
Well… you just blew my mind. I love Indian food. I’ve made a naan recipe before gluten free, but it was way more complicated (yeasted, used yogurt, etc). I’m very excited to try yours. 🙂 And congrats on the tweet from Udis! (that’s how I found this recipe!)
My Heart Beets says
Hi Ashley, thanks for the comment! Happy to hear you love Indian food 🙂 I hope you like the gluten-free naan recipe as well as this samosa recipe. Let me know how it turns out for you!
Elise says
This is so great!! I LOVE Indian cuisine and I can’t wait to make these. I’m also loving that there’s coconut milk in the naan recipe. Thanks for sharing 🙂
Elise 🙂
peg says
The dishes look so delicious, I can hardly wait for tomorrow.
My Heart Beets says
Thanks, Peg 🙂 Let me know what you think of the recipe!
Susan from Scottsdale (GF Forever) says
Ashley, I LOVE THESE!!!! Thank you so much for this recipe! I made another paleo pancake recipe tonight and it just fell apart. Yours is FANTASTIC! I can’t thank you enough. These are SO GOOD!!! I am going to tweet about you. I added cooked quinoa and sauteed spinach and mushrooms to the filling. I also added sharp cheddar to the filling to one of the samosas. It is ALL so good! Thank you for a delicious start to my new year. 🙂 Thanks again for sharing. One more note, I found mashed sweet potatoes in the freezer at Trader Joe’s. It makes it so easy to use them for this recipe.
My Heart Beets says
Hi Susan! I’m SO glad you love the recipe – thank you so much for the comment!! And, I totally appreciate you tweeting about me 🙂 All of those fillings sound absolutely delicious – I will have to look for the mashed sweet potatoes. I hope you’ll let me know if you try any other recipes on my blog!
Shuruq says
Hi! I was wondering if you’ve ever frozen your naan or recipes with naan -like the samosas. I’m curious if I make them and freeze them, will they thaw and bake well? Thanks!
My Heart Beets says
Hi Shuruq! I normally just make the naan and eat it the same day. I have kept the empanadas and samosas in the fridge for a night and then put them in my little toaster oven the next day and I thought they were almost just as good. I’m not sure about how they’d hold up if frozen though. If I try, I’ll let ya know 🙂
My Heart Beets says
Hi! I wanted to update you – I have frozen and reheated the naan/empanadas/samosas and they’ve turned out just fine. You can also prep them in advance, keep them in the fridge and then bake them right before serving and they also taste just fine. I hope that helps 🙂
suzy says
yup, the paleo naan was fantastic….I’m not a big fan of samosas but the pic made me think of onion and cabbage perogies!….or cheese and potato if you eat those…
My Heart Beets says
Suzy, so glad you like the naan. And, use whatever filling you’d like for the samosas 🙂
Sharman says
I signed up for your emails and can’t wait til you find a great substitute for the Almond flour so I can make these for my kids to take to school!!
My Heart Beets says
Did you see my paleo roti recipe? It’s very similar to the naan but without nuts! I haven’t tried using it to make empanadas or samosas yet but I’m hopeful it will work! If you try it before I do, please let me know!
Tamie says
My son had nut allergies. I’d love to try this but cannot use any kind of nut flour. What would be a good substitute?
My Heart Beets says
Hi Tamie! Have you seen my paleo roti recipe yet? It’s very similar to the naan but without nut flour. I haven’t tried using the roti bread to make my samosas/empanadas yet but I think it should work. If you try, please let me know how it turns out for you.
Cindi@MyPrimalAdventures says
These look just awesome! I’m going to try them with a bit of ground meat added to the base (I love the beef and lamb samosas at this local samosa shop in N-E Toronto)… Any thoughts on making some kind of dipping sauce? Your paleo naan was just awesome, btw. Perfect with shwarma chicken and zucchini hummus….
Heather says
Do you think arrowroot would work in place of tapioca?
Aimee Jongejan says
I TOTALLY want to make these but hubby has a nut allergy and we aren’t brave enough to test out almond flour to see if he can tolerate it. Do you have any suggestions for a good almond flour substitute as I see most paleo baked foods have almond flour in it?
My Heart Beets says
Hi Aimee! I am currently working on a nut-free naan recipe and once I make a couple tweaks, I will try to make my paleo samosa and paleo empanadas with it. Have you subscribed to my newsletter? I’ll send out an update once I do all of this.
Joe Rogers says
Hi I was wondering if you had any ideas of what we could stuff these with so that they could be made into a sweet treat. How would I go about using fruit or a pie feeling that is paleo, my partner is having a really hard time with no sweets and we keep going over for custards, which leave both of us feeling like poop.
My Heart Beets says
Hi Joe! You should be able to stuff these samosas with anything: chopped dates, raisins, pistachios and honey, dairy-free chocolate chips, jam, fresh fruit – whatever filling you’d like. Just put the filling in the center and fold. You can also try making a dessert empanada – it may be easier than folding the samosa: http://myheartbeets.com/paleo-empanada/ Please let me know if this helps you and let me know what you decide to make! If you’re looking for other dessert ideas, search my site for spaghetti squash kheer and carrot fudge.
Allyssa says
Oh wow. I can’t wait to try this. I’ve been missing samosas so much and this is something I can totally make. This makes me crazy happy!
My Heart Beets says
Allyssa, that’s great! Enjoy! 🙂
Lisa says
Thanks so much for the recipe! I am a new reader and just tried your paleo naan last night. My boyfriend and I loved it! I am excited to try your other Indian recipes, as we love Indian food but can’t eat gluten or dairy. Thanks again!
Justin says
wow, yet another recipe i can’t wait to make!! (and triangular foods are my favorite!) thanks!