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Gluten Free Samosas (Vegan)

A simple recipe for gluten free and vegan potato samosas. The recipe is not only gluten free but dairy free, egg free, nut free and soya free. In fact, it's free from the top 14 allergens.
4.34 from 3 votes
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Servings 12
Author Vicki Montague


For the samosa pastry

For the potato filling

  • 2 large Potatoes - (I used baking potatoes)
  • 1 tsp Coriander seeds - lightly crushed
  • 1/2 tsp Caraway seeds - lightly crushed
  • 1 tbsp Ground coriander
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Curry powder
  • 1 thumbnail Fresh ginger - peeled and finely chopped
  • 2 cloves Garlic - Crushed


To make the samosa pastry

  • Sift the flour, psyllium and salt into a large mixing bowl and stir well
  • Add the oil and mix until you have a breadcrumb-like texture
  • Mix the vinegar with the water and add that to the dry ingredients. Bring together with your hands into a dough
  • Leave the dough to rest in a bowl with a damp tea towel over it while you make the filling

To make the filling

  • Spike both of the potatoes with a fork or sharp knife and place them one at a time in a microwave for 5-6 minutes until soft (alternatively peel and boil the potatoes until soft). Leave them to one side to cool
  • In a hot frying pan add the lightly crushed coriander seeds and caraway seeds (I bash them in my pestle and mortar) along with all the other dry spices
  • Cook the spices until you can smell them (about 1 minute), then add a glug of olive oil along with the crushed garlic and finely chopped ginger
  • Turn the heat down to low and allow to cook, stirring continually for around 2 minutes, then remove from the heat
  • Scoop the flesh from the cooled jacket potatoes and add it to the frying pan of spices. Mash the potato into the spices with a fork

Rolling and filling the samosas

  • Remove a piece of samosa dough about the size of a lime from the bowl. Leave the rest in the bowl covered up
  • Roll it into a ball between your hands then scatter it and your work surface with a little extra flour
  • Roll the ball out into a disk that measures approx. 6 inches in diameter
  • Using the video above as a guide cut the disk in half, rub the straight edge with water then fold a rounded edge half-way over followed by the other rounded edge to form a triangle
  • Seal the folds by pressing the dough gently where the water was rubbed
  • Open up your triangle pocket and fill with around 1 tbsp of filling
  • Rub water around the opening and press to seal shut
  • Gently press the samosa down to evenly spread the filling inside
  • Place on a baking tray and repeat until all the dough is used up

Cooking option one: Fry

  • Heat 1-2 inches of oil in a frying pan until a piece of dough bubbles and rises to the top of the oil. Then fry the samosas 2-3 at a time turning them over until they are golden and crisp

Cooking option two: Bake

  • Brush each samosa on both sides with oil and bake at 240 degrees C, 220 fan for around 15 minutes or until crisp and golden


Nutrition information is for guidance only and doesn't include the oil for cooking them.

Nutrition (Approx)

Calories: 105kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 32mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 5mg | Iron: 2mg