Crispy Air-Fryer Gluten-Free Samosas

Jump to Recipe

---

These crispy vegan samosas use simple ingredients and a gluten-free dough. I absolutely love Indian food and I would always order samosas whenever we would order food at our favorite Indian restaurant. I had to find a way to eat these again with my restrictive diet. So I figured out a good gluten-free dough recipe that can work. It’s actually one made for the gluten-free wraps. If you cook them over the stove at a shorter time they can be used for a dough. Traditionally these are deep fried in oil. But I wanted a healthier version so I air-fry these so that you would use less oil. Plus they ares still crispy! You can also bake them but they won’t be as crispy as using an air-fryer. For the filling I used some of the traditional ingredients that are easier to find in stores. Though it still has lots of flavor.

What Makes These Gluten-Free Samosas Healthier

• They are air-fried instead of the traditional deep fried and use healthier oils like avocado and olive oil
• I use gluten-free dough made from almond flour, arrowroot, thyme, and coconut milk.
• I keep the skin of the potatoes, their skin is full of nutrients like fiber, potassium, iron, B vitamins and vitamin C.
• Green peas are a good source of protein and full of vitamin C, zinc and antioxidants.
• The variety of Indian spices offer a ton of antioxidants and anti-inflammatory benefits.

Disclaimer: This info is for informational purposes only and does not substitute or replace medical advice. All opinions expressed are my own. This page contains affiliate links that helps support this website, thank you.

How to Video

Let’s Make These Crispy Air-Fryer Gluten-Free Samosas

What You’ll Need

For the Dough

• 3/4 cup almond flour
• 3/4 cup arrowroot flour can also use tapioca starch or potato starch.
• 1 tsp thyme can also use carom seeds
• dash pink Himalayan salt or sea salt
• 1 can coconut milk

For the Filling

• 3 medium sized potatoes, I used russet potatoes
• 1 jalapeno pepper deseeded and diced, or any green chili
• 1 tsp ginger minced
• 2 tbsp olive oil
• 1 tsp fennel seeds
• 1 tsp cumin seeds
• 1/2 cup green peas I used frozen, fresh can also be used
• 1/2 tsp garam masala
• 2 tsp coriander powder
• 1/4 tsp chili powder
• 1/2 tsp pink Himalayan salt or sea salt

For the dough batter, in a large bowl add the almond flour, arrowroot flour, thyme, salt, and coconut milk.

• Mix with a whisk until ingredients are well blended.

• Heat a nonstick pan over medium heat and spray with oil.
• Once pan is heated pour about 1/2 cup of batter to form a round oval shape.

Heat only ONE side for 3 minutes or until it is easy to remove from the pan. Do not overcook. Set aside on parchment paper to cool. It should form a thin sticky dough like texture. Do not place on top of each other or it will stick. If there are any holes or tears, just press into the dough to close up. Should stick together again.

For the filling, cut potatoes into cubes. Remove seeds and dice jalapeno. Mince ginger.

Insert a steamer basket into a large pot. Add water and boil over stove on high heat. Lower heat and add potatoes. Cover and steam for about 6-8 minutes or until fork tender. Remove from steamer basket and set aside.

Heat a large saute pan over medium heat and add olive oil

Add the fennel and cumin seeds and heat till fragrant, about 1 minute

Add the jalapeno and ginger and cook for about 1 minute

Add the cooked potatoes and green peas. Mix the ingredients well and mash the potatoes as you mix.

Add the coriander powder, garam masala, chili powder and salt. Mix all the ingredients well. Set aside to cool, about 10 minutes

To prepare for assembly, take a piece of the dough and cut the circle in half.

Make sure the inside of the samosas is the side that the dough was cooked on the pan. The outside is the “uncooked” side. Brush the edge with some water with your finger to help make it stick. Fold the ends of the dough to form a cone shape. Press in the seam to seal the edge.

Hold the dough in your hand like a cone and fill two spoon fulls of the samosa filling.

Brush water on the edge and fold over and press to seal the end. Curve in the corners to help the samosas stand up right.

Follow the steps with the rest of the dough. Should make about 12 medium sized samosas. Store extra filling in fridge.

Spray bottom of air-fryer basket with oil. I used avocado oil, can use oil of choice. Add the samosas to air-fryer basket. Spray or brush the samosas with some oil.

Set air-fryer to 350°F and cook for 20 – 25 minutes or until dough is nice and crispy and golden in color.

Serve immediately with green chutney or my easy tahini sauce. Enjoy!

---

What to Do with Leftover Gluten-Free Samosas

They can be stored in the fridge in an air-tight container for a week. Freezer for a month. Honestly you’ll just want to eat all of these, there won’t be any leftovers!

When eating leftovers, it’s best to reheat them in an air fryer at 350°F for about 5 minutes or until the inside is heated through. This maintains the crispy texture.

---

---

---

Trending Recipes