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Refreshing Bites

Crispy Gluten-Free Samosas

These deliciously crispy gluten-free samosas use simpler ingredients and are air-fried for a tasty healthy version.
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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 4
Course: Side Dish
Cuisine: Indian
Ingredients Method Video Notes

Ingredients
  

For the Dough
  • 3/4 cup almond flour
  • 3/4 cup arrowroot flour can also use tapioca starch or potato starch. If not avoiding grains corn starch can be used
  • 1 tsp thyme can also use carom seeds if you have on hand, which is traditionally used
  • 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

Method
 

Dough
  1. 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.
  2. Heat a nonstick pan over medium heat and spray with oil.
  3. Once pan is heated pour about 1/2 cup of batter to form a round oval shape.
  4. Heat only ONE side for 3 minutes or until it is easy to remove from the pan. Do not overcook. Set aside on silicone baking mats or parchment paper to cool. It should form a 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. Makes about 6 dough circles.
Filling
  1. For the filling, cut potatoes into cubes. Remove seeds and dice jalapeno. Mince ginger.
  2. Insert a steamer basket into a large pot. Add water and boil over stove on high heat.
  3. Lower heat and add potatoes. Cover and steam for about 6-8 minutes or until fork tender. Remove from steamer basket and set aside.
  4. Heat a large saute pan over medium heat and add olive oil
  5. Add the fennel and cumin seeds and heat till fragrant, about 1 minute
  6. Add the jalapeno and ginger and cook for about 1 minute
  7. Add the cooked potatoes and green peas. Mix the ingredients well and mash the potatoes as you mix.
  8. Add the coriander powder, garam masala, chili powder and salt. Mix all the ingredients well. Set aside to cool, about 10 minutes
Assemble
  1. To prepare for assembly, take a piece of the dough and cut the circle in half.
  2. 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.
  3. Hold the dough in your hand like a cone and fill two spoon fulls of the samosa filling.
  4. 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 samosas.
  5. 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.
  6. Set air-fryer to 350°F and cook for 20 - 26 minutes or until dough feels nice and crispy and golden in color. I did mine at 24 minutes.
  7. Serve immediately with green chutney, tahini sauce or your favorite sauce. Enjoy!

Video

Notes

Where to Buy Some Items

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.