Gluten & Wheat Free Samosa Recipe

Makes 30



  • 450g of Oast to Host pastry flour
  • 4 tabs softened butter ,oil or ghee.
  • 180-200mls of warm water.
  • 1 tsp Salt and a little pepper.
  • Potato or cornflour for rolling out on

Filling :

  • 400 g potatoes peeled and cut into ¼s
  • 80g peas
  • 1½ tsp cumin seeds,
  • ½ tsp coriander seeds,
  • 2 tabs oil
  • ½ onion finely chopped, ¼
  • tsp ground turmeric, ½
  • tsp garam masala, 2
  • green chillies chopped, 1
  • inch piece of ginger chopped, 1 ½
  • tabs lemon juice, 2
  • tabs chopped coriander.
  • Oil for deep frying



  1. To make the pastry weigh all dry ingredients into a bowl, rub in oil, butter or ghee to make breadcrumbs
  2. Add water a little at a time to make a pliable dough
  3. Turn out onto floured surface and knead until smooth then replace in bowl.
  4. Cover and set aside for a few minutes while preparing filling


  1. Cook potato in boiling water for 10 minutes or until soft, drain and cut into small cubes
  2. Cook peas for 2 minutes drain and leave in cold water.
  3. Heat a little oil in a frying pan and cook the onions stir in all the spices, add the potato, ginger and chilli stir for 1 minute.
  4. Add lemon juice coriander leaves, peas and seasoning. Leave to cool.

Making the Samosas

  1. Split the dough into 3 and roll out onto a floured surface to 3mm cut 10 3” circles spoon ½ tab of filling onto centre of circle.
  2. Moisten edge with water and then fold over and seal with a fork into a semi-circle.
  3. Repeat and use all filling and pastry.
  4. Heat a heavy based saucepan of oil and when hot approx. 180deg C ( put a tiny bit of pastry into hot oil to test)
  5. Fry a few samosas at a time until browned on both sides.
  6. Drain for a few minutes before serving.

Leave a comment

Please note, comments must be approved before they are published