These super easy, healthy and delicious baked vegetable samosas are filled with peas, potatoes, the perfect blend of spices and wrapped in a crunchy, chewy tapioca flour pastry dough. This Indian dish is vegan, gluten-free, dairy-free, soy-free, and nut-free!
Indian food, hands down, is my favorite cuisine. I can never get enough of rich and complex flavors!
And, I’m always looking to re-create some of my favorite take-out Indian food in gluten-free form! Enter these healthy baked samosas . . .
These Gluten-Free Samosas are:
Super rich, flavorful, slightly spicy.
Both crispy & chewy - texturally delightful!
Hearty, filling, comforting.
Great on their own or served with a favorite condiment.
Really easy to make!
Perfect as an appetizer, snack, lunch, dinner or side dish!
Delicious served fresh or re-heated.
Gluten-free, dairy-free, vegan, soy-free, nut-free.
Tips for making Gluten-Free Vegan Samosas:
Alternatively, red or yukon gold potatoes can be used in place of russet. Just make sure to cook until fork-tender.
Are you out of lemon juice? Apple cider vinegar can be used in its place in a pinch!
Are you on a sugar-free diet? The coconut sugar can be omitted altogether, or replaced with a sugar-free sweetener such as this one.
Alternatively, the coconut sugar can be replaced with any granulated or liquid sweetener of choice.
I have not tested this particular recipe with another flour, but I believe cassava flour would produce very similar results to the tapioca starch if you’re looking for an alternative.
You can roll/stretch the dough out as thinly or thickly as you prefer. Both produce a wonderfully textured crust.
These samosas can be stored in an airtight container in the refrigerator for up to one week. They can be reheated in a 350 degree oven until warmer throughout.
What To Serve Baked Vegetable Samosas with:
I greatly hope you enjoy this delicious recipe for Baked Gluten-Free Samosas! xo.
If you like this, you might like these Indian bakery-style egg puffs!
Easy Baked Vegan Gluten-Free Samosas
- Samosa Filling:
- 3 russet potatoes peeled + cubed
- 1 carrot chopped
- 1 cup peas fresh or frozen
- 2 tablespoons oil of choice I use coconut
- 1 onion chopped
- 4 garlic cloves minced or grated
- 1/4 cup chopped fresh cilantro or mint or a mix of both
- 1/2 lemon juiced (or 2 tablespoons lemon juice)
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon coconut sugar
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon freshly ground black pepper
- sea salt to taste
- Samosa Pastry Dough:
- 1/4 cup water
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 cup tapioca flour
- 1/4 teaspoon baking powder
- In a large sauce pan or pot, cover potatoes and carrots with water until just covered. Bring to a boil. Reduce heat and simmer for 15 minutes, or until all is fork tender.
- Add peas to potato/carrot mixture. Turn off heat, cover and let sit while you prepare the rest of the filling.
- In a skillet heat oil over medium heat. Add onion and garlic & saute for 5 minutes, or until onions are turning translucent.
- Drain your potato, carrot, pea mixture and return to the pan. Add garlic, onion, cilantro, lemon juice and all spices. Mix and mash until the filling is as coarse or smooth as you prefer. I like it mostly smooth with a few potato chunks left in. Salt to your tastes. Let sit while you prepare the samosa dough.
- Preheat oven to 375°F. Grease or line a cookie sheet with parchment paper; set aside.
- In a sauce pan heat water, oil and salt on high heat until boiling.
- Pour in flour and baking powder and immediately vigorously stir until all liquid is absorbed (it will look a tad crumbly at this stage, but will come together). Let it cool for a few minutes before handling.
- Place your samosa dough onto a parchment or wax paper lined cutting board. Knead until you can form one round ball.
- Divide the dough ball into 8 smaller balls.
- Using your hands or a rolling pin, roll and stretch each ball into one small round circle (about 4 inches across). This is a rubbery dough, but you’ll find it is relatively easy to work with. Don’t be afraid to stretch and pull.
- Slice each circle in half to form 16 semi-circles.
- Place a dollop of samosa filling into the center of each semi-circle.
- Take one corner of the dough and stretch it across the filling.
- Take the other corner and stretch it over the first layer of dough, forming little triangles. Press the edges down to seal the filling, if desired.
- Brush each triangle with olive oil and place onto your prepared baking sheet.
- Bake for 30 minutes, or until crispy and turning slightly golden, turning each samosa over halfway through cooking time.
- Let cool before enjoying as is, with a favorite condiment or alongside other Indian dishes!