Baked Gluten-Free Veggie Samosas

by | Updated: December 4th, 2016

You can count on Indian food to come overflowing with flavor. You can also expect a plate-full of belly-warming carbs, including golden-glowing pastry dough stuffed with slightly mashed potatoes. The little pockets of comfort known as samosas are hard to resist, which is why you need a guilt-free, gluten-free alternative. Simply replace stick-to-your-ribs phyllo dough with wraps made from organic coconut meat. With one easy swap, there’s plenty of wiggle room for those soft, spiced potatoes inside.

Baked Vegetable Samosas Recipe

Baked Gluten-Free Samosas

vegan * gluten free 

Makes 14-16 samosas
Macros per samosa: 91 calories | 5 g fat | 12 g carbs | 2 g protein | 2 g fiber | 2 g sugar


1 package paleo-friendly, coconut-based wraps
1 lb. Russet potatoes, peeled and cut into small cubes
2 medium carrots, peeled and diced
¼ white onion, diced (about ½ cup)
2 tsp. garam masala
1 tsp. coriander
1 tsp. turmeric
1 tsp. sea salt
½ tsp. ground ginger
¼ tsp. black pepper
About 2 Tbsp. olive oil

Paste: 3 Tbsp. gluten-free all purpose flour + 1 Tbsp. water


  1. Preheat oven to 350 degrees F and coat a baking sheet with non-stick cooking spray.
  2. In a small pot over medium-high heat, add potatoes and cover with water. Bring to a boil, lower heat and let simmer for about 15 minutes or until tender.
  3. Drain potatoes and pour into a large skillet over low-medium heat.
  4. Add olive oil, carrots, onions and all spices, stirring until combined. Cook for a few minutes, until onions begin to soften.
  5. In a small bowl, stir together paste ingredients until smooth.
  6. Cut each wrap in half, creating a total of 14 rectangles. With each rectangle, you’ll create a cone shape to stuff the samosa filling into.
  7. To create the cones: lay out one rectangle vertically and fold one corner in to make a triangle-shaped flap. Cover the flap in paste (aka glue) and roll it up toward the tail end of the rectangle, pressing down slightly to seal the cone.
  8. Fill each cone with about 1-1 ½ tablespoons of potato mixture. Paint on more paste and fold excess wrap over the top of the cone. Use more paste to seal all seams. Place on baking sheet and repeat until all filling is used.
  9. Bake samosas for 10 minutes, keeping a watchful eye on them to ensure the wraps don’t overcook.

Serve warm. Store extras in an airtight container for up to a week, reheating in the toaster oven as needed.