Gluten Free Baked Samosas

These gluten free baked samosas are crispy, flavorful, and so much easier to make than you might think. No deep frying needed here, just your oven and a baking sheet.

If you’ve been missing samosas since going gluten free, this recipe is going to make you really happy. The pastry comes out golden and flaky, and the filling is loaded with warm spices.

The potato and pea filling is simple but packed with flavor thanks to garam masala, cumin, and fresh ginger. It’s the kind of filling that smells incredible while you’re cooking it.

Shaping the samosas takes a few minutes, but it’s actually pretty fun once you get the hang of it. And trust me, after the first one, the rest go fast.

Whether you serve these as a snack, appetizer, or part of a bigger meal, they always disappear quickly. Grab your favorite chutney and enjoy.

Why You’ll Love This Recipe

Perfectly Crispy Without Frying – These samosas bake up golden and crunchy in the oven so you get all that satisfying crispness without any deep frying.

The Spice Blend Is Incredible – Garam masala and cumin and turmeric together create a warm and aromatic filling that smells and tastes absolutely amazing.

The Pastry Actually Works – This gluten free dough rolls out smoothly and holds its shape beautifully so every samosa looks like it came from a restaurant.

Ingredients

For the Pastry

• 2 cups Gluten Free 1-to-1 Baking Flour
• 1/2 tsp Xanthan Gum
• 1/2 tsp Salt
• 1/3 cup Avocado Oil
• 1/3 cup Cold Water

For the Filling

• 2 Large Russet Potatoes, peeled and diced
• 1 cup Frozen Peas
• 1 tbsp Avocado Oil
• 1 Small Yellow Onion, finely diced
• 2 Cloves Garlic, minced
• 1 tbsp Fresh Ginger, grated
• 1 tsp Garam Masala
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1/2 tsp Coriander
• 1/4 tsp Cayenne Pepper
• Salt, to taste
• 2 tbsp Fresh Cilantro, chopped
• 1 tbsp Lemon Juice
• 1 Large Egg, beaten, for egg wash

How to Make

Step 1

Place the diced potatoes in a pot of salted water and bring to a boil. Cook for 12 to 15 minutes until fork-tender. Drain well and roughly mash them so they are broken up but still have some chunks. Set aside.

Step 2

Heat the tablespoon of avocado oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Add the garlic, ginger, garam masala, cumin, turmeric, coriander, and cayenne pepper and cook for 1 minute until very fragrant.

Step 3

Add the frozen peas and cook for 2 minutes. Stir in the mashed potatoes, cilantro, lemon juice, and salt to taste. Mix well and remove from heat to cool.

Step 4

Make the pastry by whisking together the gluten free flour, xanthan gum, and salt. Add the avocado oil and mix until crumbly, then add the cold water and stir until a smooth dough forms. Let it rest for 10 minutes.

Step 5

Preheat the oven to 400°F and line a baking sheet with parchment paper. Divide the dough into 8 equal pieces. Roll each piece into a circle about 6 inches across, then cut each circle in half to create 16 semicircles.

Step 6

Take one semicircle and fold it into a cone shape, overlapping the straight edges and pressing to seal with a dab of water. Fill the cone with about 2 tablespoons of the potato filling, then pinch the open edge firmly closed. Repeat with all the remaining pieces.

Step 7

Place the samosas on the prepared baking sheet, brush them with the beaten egg, and bake for 25 to 30 minutes, until golden brown and crispy. Let cool for 5 minutes before serving with your favorite chutney.

My Tips

Keep the Dough From Drying Out

Gluten free dough dries out way faster than regular dough. Once you divide it into pieces, cover the ones you’re not working with using a damp kitchen towel.

If the dough gets dry, it’ll crack when you try to roll it or fold it into cones. That means your samosas will split open in the oven and the filling will leak out.

If you notice the edges cracking while you roll, just wet your fingers and smooth the cracks together. A tiny bit of water goes a long way with this dough.

Cool the Filling Completely Before Assembling

The potato filling needs to be fully cooled down before you start stuffing the samosas. If it’s still warm, the steam will soften the dough and make it sticky and impossible to work with.

Spread the filling out on a plate or sheet pan so it cools faster. You can even pop it in the fridge for 15 to 20 minutes to speed things up.

This also makes it easier to scoop and pack the filling into the cones without it falling apart.

Seal the Edges Really Well

The number one reason baked samosas open up in the oven is weak seals. When you fold the semicircle into a cone, dab a little water along the straight edge with your finger and press firmly to seal it.

After you add the filling, pinch the top edge closed and then go over it again by pressing with the tines of a fork. This crimps the dough and gives you a much stronger seal.

Don’t rush this step. A couple extra seconds per samosa saves you from watching them burst open while they bake.

More Tasty Recipes

• Gluten Free Butter Chicken
• Gluten Free Chicken Tikka Masala
• Gluten Free Garlic Butter Naan
• Gluten Free Beef & Cheese Empanadas
• Gluten Free Spicy Roasted Chickpeas

FAQ

Can I make these samosas without xanthan gum?

Xanthan gum helps the gluten free dough hold together and stay flexible enough to fold into the cone shape without cracking apart. Without it, the pastry tends to be very crumbly and difficult to work with.

If you need to skip it, try adding a tablespoon of ground flax mixed with 3 tablespoons of water as a substitute. It won’t be identical, but it gives the dough enough structure to shape and seal the samosas.