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Gluten Free Samosas

Prep Time10 mins
Cook Time10 mins
Servings: 6 samosas
Course: Main Course, Snack
Cuisine: Indian


  • 1 medium potato
  • 1 carrot
  • 75 g frozen peas
  • 30 g spinach
  • 200 ml veg stock - I use half of a Kallo stock cube/knorr stock pot and 200ml of water
  • 3 wraps
  • 1 beaten egg

Spice Mix

  • 1 tsp curry powder - or 1/4 tsp cumin, 1/4 tsp ground turmeric, 1/4 tsp garam masala
  • 1/2 tsp ground coriander
  • 1/2 tsp ground ginger/fresh finely chopped
  • ½ tsp asafoetida - or onion & garlic if you can tolerate them!
  • Chill flakes and Salt to taste


  • Pre-heat your oven to 180oC.
  • Cut your potato and carrot into small cubes (roughly 1cm square). Boil in a pan of water until they JUST to soften (takes approx 5 mins)
  • Drain and transfer to a frying pan with a spray of oil. Add the spice mix and stir through on a medium temp (only need to mix for about 30 seconds).
  • Once mixed add the veg stock and simmer until the liquid has almost evaporated.
    >It'll look like a lot of liquid at first but don't worry, it will go!
  • At that point, add the peas and spinach and stir through.
  • Give it a very little mash with the back of a fork. Taste and add salt if necessary.


  • Cut your wrap into 2. Fold as the picture shows.
  • Add at least a tbsp of filling (you can usually get about 1.5 tbsps in if you push it down a little!).
  • Hold together with toothpicks!
  • Place onto a baking tray, with baking paper.
  • Brush the samosas with a beaten egg (either use a little brush or even your fingers!)
  • Bake for 10-15mins or until the wraps have turned golden brown.
  • Eat!!
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