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    Home » Recipes » Gluten-free Recipes

    Published: Dec 17, 2020 · This post may contain affiliate links.

    How to make easy gluten free samosas with a sweet & spicy chickpea filling

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    samosas on plate.

    Easy gluten-free samosas are filled with a sweet and spicy chickpea filling that makes you feel like you're travelling through the markets of New Delhi - from the comfort of your own couch.

    My gluten-free samosas are made only with whole and natural ingredients. The best part is that they come together in a fraction of the time thanks to a ready-made, frozen sweet and spicy chickpea filling that is vegan, gluten-free and paleo.

    This post is a partnership with Wholly Veggie! Thank you for supporting the brands that make this blog possible; I am proud to only work with companies that I truly believe in.

    Jump to:
    • Easy gluten-free samosas are filled with a sweet and spicy chickpea filling that makes you feel like you're travelling through the markets of New Delhi - from the comfort of your own couch.
    • University snacks
    • Adapting samosas to be gluten-free
    • Ingredient Spotlight: Sweet & Spicy Chickpea Veggie-Full Meal
    • Why you should make gluten-free samosas
    • Why this gluten-free dough is better than rice paper samosas
    • Ingredients for gluten-free samosas recipe
    • Ingredients for tamarind dipping sauce:
    • Easy gluten-free samosas with sweet & spicy filling directions
    • Directions for tamarind dipping sauce
    • See our Web Story
    • Scaling the recipe
    • Storage
    • Making in Advance
    • Heating instructions
    • Dominant flavors and ingredients
    • Top Tips for making gluten-free samosas
    • Adaptations
    • Gluten-free Samosa Variations
    • Equipment
    • Accompanying Dishes
    • When to Serve
    • Recipe

    University snacks

    When I started university, I divided all my classes into three days. From 8 a.m. until 4 p.m. on Mondays, Wednesdays and Fridays, I'd spend the day on campus, alternating between studiously sitting through classes to wanting to claw out my eyes with boredom.

    The hardest part of that schedule was my constant and recurring desire to sleep through my study periods, those gaps I left in my day assuming I'd be doing all the readings for the next few classes. The second hardest part was packing enough nourishing food to last me through the long days.

    That's when I discovered samosas.

    Sold by students trying to raise money for their associations, Indian samosas were a cheap, filling vegetarian snack. What they lacked in health they more than made up for in flavour. And if I could get a little package of tamarind dipping sauce with them, my meal was complete.

    Adapting samosas to be gluten-free

    After going gluten-free, samosas were one of the foods I missed the most. But the process of making them always seemed so tedious. First, you had to cook the filling. Then, develop the dough. Third came the folding. And then the frying. Only later did you also need to think of a dipping sauce (because what's a samosa without dipping sauce?!)

    In total, too much work.

    That is, until I discovered the Wholly Veggie! ready-made veggie-full meals - and that's when I knew my filling was taken care of.

    Don't get me wrong, making gluten-free samosas at home is still going to be a labour of love. But for many of us with celiac or gluten intolerances, these easy gluten-free samosas are going to be the only way to enjoy a take-out favorite.

    The funny thing is, these gluten-free samosas are even better than take-out!

    Ingredient Spotlight: Sweet & Spicy Chickpea Veggie-Full Meal

    The secret ingredient to the perfect gluten-free samosas recipe is the sweet & spicy chickpea veggie-full meal.

    Full of the comforting and familiar flavours of chickpeas, tomatoes, butternut squash, lentils, spinach, chickpea balls, and red bell peppers, this filling has an incredible balance of sweet and spicy flavours. Believe me that in between tastings, it was hard to leave enough of it to actually use as a filling!

    All Wholly Veggie! ready-made meals are dairy-free, gluten-free, vegan or vegetarian (depending on the product), soy-free and non GMO. They can be heated in the microwave, which turned out to be a great plus when I had a screaming toddler on my hands one afternoon.

    And they're actually made by a Canadian company in a kitchen, not a factory.

    So excuse me as I go and stock up my freezer full of them.

    (We also keep a stash of the Wholly Veggie! Sweet Potato Pizza Crust, which I love to top with pesto, artichoke hearts and spinach; and their veggie Sweet Curry Carrot Veggie Burger Patties, which Leo treats as a meal all on their own).

    For more recipes using chickpeas:

    • Quinoa with kabocha squash and chickpeas
      Quinoa with kabocha squash and chickpeas in green tahini sauce, or the best dish to serve to a vegetarian this Thanksgiving {V, GF}
    • Recipes for easy springtime Middle Eastern entertaining with wine: spring hummus with crispy chickpeas, goat cheese with herbs and wine-soaked strawberries {GF, Veg, V}
    • Smooth Israeli garlic hummus
      Israeli Hummus Recipe: smooth and silky, made with chickpeas, the best tahini, and chunks of garlic
    • tagine served in a tagine pot
      How to bring Marrakesh into your home with vegan orange tagine with peaches

    Why you should make gluten-free samosas

    I truly fell head over heels with the recipe for these gluten-free samosas with sweet & spicy chickpea filling. They are

    • so EASY to make
    • all natural
    • filling
    • vegan
    • gluten-free
    • non-GMO
    • dairy-free
    • soy-free
    • feel like a treat
    • made of clean ingredients
    • delicious
    • portable
    • kid-friendly - my toddler LOVES them
    • easily reheated
    • come with a great tamarind dipping sauce
    • easily customizable - you can change the filling to any other Wholly Veggie! ready-made meal, or use whatever other filling you have on hand. We loved them with the creamy coconut cauliflower filling.

    Why this gluten-free dough is better than rice paper samosas

    A popular approach to gluten-free samosas is to use rice paper wrappers. If you go that route, you can save yourself even more time and make these gluten-free samosas in under 30 minutes.

    However, I do believe that my gluten-free samosa dough recipe is better than using rice paper.

    This gluten-free dough recipe is:

    • made in the food processor
    • simple
    • flaky
    • crispy
    • beautifully coloured
    • just the right thickness
    • more similar to original samosa dough
    • vegan
    • non-processed

    So if you want your gluten-free samosas with sweet and spicy chickpea filling to taste as similar to original samosas as possible, you'll take the time to make my perfect gluten-free samosa dough.

    Ingredients for gluten-free samosas recipe

    To make these easy gluten-free samosas with sweet & spicy chickpea filling you need:

    • 2 bags of Wholly Veggie! Sweet & Spicy Chickpea veggie-full meal
    • 2.5 cups of gluten free flour mix, or 1 cup (100g) corn flour, ¾ cup (100g) rice flour, 1 cup (100g) tapioca flour, 1 cup (80g) potato flour
    • ⅛ teaspoon of turmeric
    • 1 teaspoon ground fennel seed
    • 1 teaspoon xanthan gum (use only if your flour mix doesn’t have xanthan gum)
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 4 tablespoons (50g) coconut oil
    • 1.5 cups (250ml) water OR non-dairy milk

    Ingredients for tamarind dipping sauce:

    • 1 tablespoon concentrated tamarind paste
    • 1 tablespoon hot water
    • ½ teaspoon salt
    • ½ teaspoon chilli pepper flakes or ground chilli powder
    • 1 tablespoon brown sugar
    • ½ teaspoon ground cumin
    • ½ teaspoon ground coriander

    Easy gluten-free samosas with sweet & spicy filling directions

    This recipe is truly one of the best gluten-free samosa recipes I've ever tasted. The resulting dough is a beautiful orange color, and it flakes in your mouth as you bite into. The sweet & spicy chickpea filling is perfectly balanced, full of crunch and texture.

    Defrost sweet & spicy filling

    The only thing you'll need to do to the Wholly Veggie! ready-made sweet & spicy chickpea meal is defrost it. You can use the microwave, or good old time.

    Set up food processor

    This dough comes together super easily in the food processor. If you don't have one, you can mix all the ingredients in a bowl using a spatula and your hands.

    If using a food processor, you'll be working with the all-purpose blade, so set that up.

    Make the flaky gluten-free samosa dough

    Next, add the gluten-free flour mix or the individual flours to the food processor bowl. Pulse briefly to combine if using individual flours. Add salt and baking powder. Cover and process 3 seconds.

    Add coconut oil and water and process until mixture forms a ball. You may have to get in there with your hands and just gently knead if your processor is too aggressive.

    Prepare your working surface

    Dust a large working surface with some gluten-free flour (I like to use potato flour or rice flour for this). This is where you'll be rolling out your samosas, so you want a fairly large area.

    Shape and chill the dough

    Take the dough out of the food proessor, and knead it until dough is soft and pliable. Lightly coat in gluten-free flour and wrap in plastic wrap.

    Refrigerate gluten-free samosa dough for 30 minutes.

    Form gluten-free samosa dough into balls

    Divide the dough into 12 equal portions for small samosas. Each ball should be about the size of a ping pong ball.

    Roll out samosa sheets

    Cover your working area with a piece of parchment paper. Place a dough ball on it. Cover with another piece of parchment paper about the same size. Roll the dough into a thin round about 5 inches in diameter.

    Fill gluten-free samosas with sweet & spicy filling

    Scoop about 2 tablespoons of the filling in the center of the dough. Do not overfill your samosas, no matter how good this filling is, as it'll spill out when you try to close them.

    Shape your samosas

    There are two ways to shape your samosas that I like:

    The lazy way: Half moons

    Wet the edges of the dough with water and overlap one side of the dough over the filling. Your dough should form a closed half-moon.

    Crimp the edges to close.

    This is the same folding technique as used in my vegetarian empanadas.

    The traditional way: A triangle

    Wet the edges of the dough with water.

    Working from the right side, pull one side of the dough over the filling and towards the middle. Stop just left of the middle and do not go all the way to the left.

    Then pull the left side of the dough and fold it over the right.

    Your dough should look like a triangle with an opening up top.

    Fold the opening over the top of the two other halves, closing your triangle.

    Fry the samosas

    Fill a large pan with wide, tall rims with 1 inch of oil. Heat the oil over medium heat. Carefully test the oil temperature with a drop of water; the oil is ready when the water sizzles.

    Working in batches, fry several samosas at a time. Try not to overcrowd the pan. Cook each samosa about 2-3 minutes on each side, until its colous becomes golden-brown and they crisp up. Remove samosas onto a plate lined with a paper towel.

    Serve gluten-free samosas with sweet & spicy filling with tamarind dipping sauce

    Serve gluten-free samosas warm, with a side of our tamarind dipping sauce (see dipping sauce directions below).

    Directions for tamarind dipping sauce

    Mix tamarind and water until fully dissolved. Add ½ teaspoon salt, ½ teaspoon chilli pepper flakes or ground chilli powder, 1 tablespoon brown sugar, ½ teaspoon ground cumin and ½ teaspoon ground coriander.

    Microwave mixture for 5 minutes, or bring to a boil in a small saucepan and simmer for 3 minutes.

    See our Web Story

    To see a quick overview of how to make these easy-as-all-heck gluten-free samosas, check out our step-by-step web story!

    Scaling the recipe

    This rice-flour samosa recipe makes about 20 samosas. Halve the recipe if you're looking for one meal for 2-4 people.

    You can also make more of these gluten-free samosas and freeze them.

    Storage

    Easy gluten-free samosas with sweet & spicy filling will keep in a sealed container in refrigerator for one week. They will keep much longer in the freezer, though.

    Making in Advance

    Gluten-free samosas can be made in advance, frozen and reheated in the oven.

    The components can also be made in advance. The dough can be kept in the refrigerator for one week, or longer in the freezer.

    You can also shape them and freeze them prior to frying. For best results, freeze the shaped gluten-free samosas on a baking sheet covered with parchment paper. Then when they have sufficiently frozen, transfer them to a sealed container, separating the layers with parchment paper.

    No need to make the sweet & spicy chickpea filling in advance as it's ready-made!

    Heating instructions

    If reheating gluten-free samosas that were made in advance, it's better to use the oven at 400F for 5 minutes.

    It's best to let these samosas naturally thaw out and not cook directly from frozen.

    Dominant flavors and ingredients

    The dominant flavors in these easy gluten-free samosas are sweet and spicy.

    Chickpeas, tomatoes, vinegar and cayenne peppers are the notes that come through the most.

    If you're not a fan of spicy samosas, use the Wholly Veggie! coconut cauliflower filling. Our toddler loved these!

    Top Tips for making gluten-free samosas

    My top tips for making this easy gluten-free samosa recipe:

    • Use a food processor to avoid making a mess while mixing the flours
    • Dust your working surface with flour to avoid the dough sticking
    • Don't skip the parchment paper when rolling out your samosa sheets - it's really going to make lifting them much easier
    • Work in batches. First, make all the dough balls; then roll them all out; then put the fillings in all of them. Finally, shape all the gluten-free samosas at once. It'll go much faster that way, and you'll perfect your technique as you go.

    Adaptations

    Grain-free

    This recipe is for gluten-free samosas, and my preference is for using a mix of rice, corn, tapioca and potato flours.

    I haven't tried making these grain-free, though I imagine you can use a mix of almond flours and arrowroot powder.

    Even easier rice paper samosas

    In place of making your own dough, use rice paper wrappers to make a rice paper samosa recipe. The small ones would make the perfect size.

    Paleo

    To make paleo samosas, you'd have to use a mix of almond flours and arrowroot powder. I haven't tried this so I cannot advise on the ratio, but this recipe could be a good guide.

    Nut-free

    This recipe is naturally nut and soy-free!

    Vegan

    These are gluten-free & vegan samosas with sweet & spicy filling! Just like the real deal.

    Gluten-free Samosa Variations

    • Coconut cauliflower gluten-free samosas: this was our second-favourite filling. Use two bags of the Wholly Veggie! Coconut Cauliflower ready-made meal.
    • Gluten-free samosas rice paper: Use rice paper wrappers in place of the dough in this recipe. This shortens the time it takes to make these considerably!
    • Mexican gluten-free samosas: You can even try to use corn tortillas in place of the wrap, but I haven't tried this.
    • Gluten-free samosas with sweet & spicy tofu: add ½ cup of cubed firm tofu to the filling.
    • Sweet & spicy gluten-free samosas with peas: add ½ cup of peas to the filling. This way, it'll taste even more like regular samosas.

    Equipment

    This recipe uses a food processor. If you don't own a food processor, feel free to use a bowl, a spatula and your hands.

    As these samosas are deep fried, you can use a traditional deep fryer, an air fryer or a pan, as this recipe suggests.

    Accompanying Dishes

    I like to serve these gluten-free samosas with a light vegetable side, as they're already quite filling! These are some salads and sides that go really well with them:

    • Roasted beet, apple and goat cheese salad with walnuts
      Roasted beet, apple and goat cheese salad with walnuts & the Friday link round-up {GF}
    • This Tunisian Jewish salad is spicy, sour and sweet, and guaranteed to be remembered by all who taste it.
      Tunisian "Tirshi" squash salad {V, GF, Paleo}
    • 30 minute weeknight squash and greens curry
      30-minute squash and greens curry, or what my weeknight cooking looks like
    • Hot and sour shredded Napa cabbage salad
      Hot and sour shredded Napa cabbage salad, or a week's worth of cabbage meals {V, GF, Paleo}

    When to Serve

    Gluten-free samosas with a sweet & spicy chickpea filling make a great lunch.

    You could also serve them for a light dinner, with an accompanying side.

    And of course, feel free to snack on these during study periods 😉

    • dipping samosa

    If you're looking for more International baked stuffed pockets, try these:

    • Learn the recipe for how to make Homemade Balkan bourekas with eggplant, tomato, Jarlsberg and feta cheese
      Cheesy Balkan bourekas with eggplant and tomatoes {VEG}
    • vegetarian empanada on a plate with chimichurri dipping sauce
      Authentic Argentinian vegetarian empanadas - 3 Ways! {Vegan Empanadas Option}
    • Russian Vegetarian Pirozhki THUMBNAIL
      Get Cozy with Baked Russian Vegetarian Pirozhki with three different fillings, the ultimate comfort food
    • mushroom bourekas on cutting board
      Classic mushroom bourekas recipe {Vegan}

    Pin this recipe for future use!

    Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

    Recipe

    samosas with sauce

    Easy gluten-free samosas with sweet & spicy chickpea filling

    Ksenia Prints
    This recipe is truly one of the best gluten-free samosa recipes I've ever tasted. The resulting dough is a beautiful orange color, and it flakes in your mouth as you bite into. The sweet & spicy chickpea filling is perfectly balanced, full of crunch and texture.
    5 from 19 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Appetizer, Lunch, starter
    Cuisine Indian
    Servings 20
    Calories 80 kcal

    Equipment

    • Food processor (optional)
    • Wide pan with tall rims
    • air fryer (optional)
    • deep fryer (optional

    Ingredients
      

    Ingredients for samosas:

    • 2 bags of Wholly Veggie! Sweet & Spicy Chickpea veggie-full meal
    • 2.5 cups of gluten free flour mix or 1 cup (100g) corn flour, ¾ cup (100g) rice flour, 1 cup (100g) tapioca flour, 1 cup (80g) potato flour
    • ⅛ teaspoon of turmeric
    • 1 teaspoon ground fennel seed
    • 1 teaspoon xanthan gum use only if your flour mix doesn’t have xanthan gum
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • 4 tablespoons 50g coconut oil
    • 1.5 cups 250ml water OR non-dairy milk

    Ingredients for tamarind dipping sauce:

    • 1 tablespoon concentrated tamarind paste
    • 1 tablespoon hot water
    • ½ teaspoon salt
    • ½ teaspoon chilli pepper flakes or ground chilli powder
    • 1 tablespoon brown sugar
    • ½ teaspoon ground cumin
    • ½ teaspoon ground coriander

    Instructions
     

    Make gluten-free samosas:

    • Defrost the Wholly Veggie! ready-made sweet & spicy chickpea meal.
    • Set up food processor with all-purpose blade.
    • Add the gluten-free flour mix or the individual flours to the food processor bowl. Pulse briefly to combine if using individual flours.
    • Add salt and baking powder. Cover and process 3 seconds.
    • Add coconut oil and water and process until mixture forms a ball. You may have to get in there with your hands and just gently knead if your processor is too aggressive.
    • Dust a large working surface with some gluten-free flour (I like to use potato flour or rice flour for this). This is where you'll be rolling out your samosas, so you want a fairly large area.
    • Take the dough out of the food proessor, and knead it until dough is soft and pliable. Lightly coat in gluten-free flour and wrap in plastic wrap.
    • Refrigerate gluten-free samosa dough for 30 minutes.
    • To roll out samosa balls, divide the dough into 12 equal portions for small samosas. Each ball should be about the size of a ping pong ball.
    • Cover your working area with a piece of parchment paper. Place a dough ball on it. Cover with another piece of parchment paper about the same size. Roll the dough into a thin round about 5 inches in diameter.
    • Scoop about 2 tablespoons of the sweet & spicy chickpea filling in the center of the dough. Do not overfill your samosas, no matter how good this filling is, as it'll spill out when you try to close them.
    • Now, it's time to shape your samosas! There are two ways to shape your samosas that I like.

    The lazy way: Half moons

    • Wet the edges of the dough with water and overlap one side of the dough over the filling. Your dough should form a closed half-moon.
    • Crimp the edges to close.

    The traditional way: A triangle

    • Wet the edges of the dough with water.
    • Working from the right side, pull one side of the dough over the filling and towards the middle. Stop just left of the middle and do not go all the way to the left.
    • Then pull the left side of the dough and fold it over the right.
    • Your dough should look like a triangle with an opening up top.
    • Fold the opening over the top of the two other halves, closing your triangle.
    • Fry the samosas:
    • Fill a large pan with wide, tall rims with 1 inch of oil. Heat the oil over medium heat. Carefully test the oil temperature with a drop of water; the oil is ready when the water sizzles.
    • Working in batches, fry several samosas at a time. Try not to overcrowd the pan. Cook each samosa about 2-3 minutes on each side, until its colous becomes golden-brown and they crisp up. Remove samosas onto a plate lined with a paper towel.
    • Serve gluten-free samosas warm, with a side of our tamarind dipping sauce (see dipping sauce directions below).

    Directions for tamarind dipping sauce

    • Mix tamarind and water until fully dissolved. Add ½ teaspoon salt, ½ teaspoon chilli pepper flakes or ground chilli powder, 1 tablespoon brown sugar, ½ teaspoon ground cumin and ½ teaspoon ground coriander.
    • Microwave mixture for 5 minutes, or bring to a boil in a small saucepan and simmer for 3 minutes.

    Nutrition

    Calories: 80kcalCarbohydrates: 12gProtein: 2gFat: 3gSaturated Fat: 2gSodium: 202mgPotassium: 7mgFiber: 2gSugar: 2gVitamin A: 21IUCalcium: 25mgIron: 1mg
    Keyword dairy-free, finger food, gluten-free, vegan, vegetarian
    Tried this recipe?Comment + Rate Below!
    Connect on Instagram!Find us @immigrantstable

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    1. Lindsay Fuce says

      December 21, 2020 at 10:50 am

      these look so fantastic wow!

      Reply
      • kseniaprints says

        December 21, 2020 at 1:28 pm

        Thanks! I'm making a batch for the freezer today.

        Reply
    2. Lillie says

      December 21, 2020 at 11:59 am

      5 stars
      Samosas are my FAVORITE but I never thought to make them at home, myself, until now!

      Reply
      • kseniaprints says

        December 21, 2020 at 1:29 pm

        Thank you Lillie! I'm sure you'll love them.

        Reply
        • Subah says

          May 13, 2021 at 2:39 am

          Tried the dough recipe from the gluten free samosa recipe and they taste amazing! Couldn't tell the difference between these and gluten flour samosas. I used my usual mix for the samosas, but made the mint and the tamarind chutney. I need lots of GF recipes now we have celiac members of the family.

          Reply
    3. Tiffany says

      December 21, 2020 at 7:44 pm

      These look so good! I've never had one before!

      Reply
    4. Adriana says

      December 22, 2020 at 7:29 pm

      5 stars
      Samosas are muy guilty pleasure have not dared to make them yet by your version sounds delicious.

      Reply
      • kseniaprints says

        December 23, 2020 at 5:07 pm

        They’re surprisingly easy!!!

        Reply
    5. Kim Guzman says

      December 22, 2020 at 9:23 pm

      5 stars
      What a fantastic idea! I can hardly wait to try it. All those wonderful flavors melded together. Yum!

      Reply
    6. FOODHEAL says

      December 22, 2020 at 10:05 pm

      I love samosas and this gluten-free recipe is a great alternative to classic samosas. Thank you.

      Reply
      • kseniaprints says

        December 28, 2020 at 8:02 pm

        5 stars
        It's a great way to enjoy samosas even if you can't eat gluten!

        Reply
    7. Addison says

      December 22, 2020 at 10:54 pm

      5 stars
      LOVE that they’re gluten free!!! These are so yummy

      Reply
      • kseniaprints says

        December 23, 2020 at 5:07 pm

        They taste AMAZING gluten free! That dough is a dream

        Reply
    8. Kaka says

      December 23, 2020 at 4:16 am

      Who would have though gluten free samosas could be as delicious as these!! Was a sweet spicy surprise! Thank you for this recipe, I can finally make my husband try samosas!

      Reply
      • kseniaprints says

        December 28, 2020 at 8:04 pm

        Oh I'm so happy you enjoyed them! That's so inspiring to hear.

        Reply
    9. Crysta says

      December 23, 2020 at 8:52 am

      My husband will love these! Looks great!

      Reply
      • kseniaprints says

        December 28, 2020 at 8:03 pm

        I am SURE he will! Mine loved these.

        Reply
    10. Erin from Food Possible says

      December 23, 2020 at 9:17 am

      I love, love, LOVE samosas! I'm going to make a big batch today and enjoy them over the next few days. I might even let my hsuband eat a few 😉 Thanks for sharing!

      Reply
      • kseniaprints says

        December 28, 2020 at 8:03 pm

        I hope you saved him at least one 😉

        Reply
    11. Linda says

      December 23, 2020 at 4:49 pm

      5 stars
      Two of my favorite things in one bite! I need to make an extra batch so I can freeze them for later.

      Reply
      • kseniaprints says

        December 28, 2020 at 8:03 pm

        YES please! I always freeze extra of these.

        Reply
    12. Emily Flint says

      January 11, 2021 at 12:13 pm

      5 stars
      These look so delicious and I love that they are gluten-free!

      Reply
      • kseniaprints says

        January 12, 2021 at 8:09 pm

        That way, I can enjoy them while feeling good, too!

        Reply
    13. C says

      January 27, 2022 at 12:15 pm

      What could I use as a substitute for coconut oil? This recipe sounds delicious, but I can’t stand the taste of coconut.

      Reply
      • kseniaprints says

        February 10, 2022 at 2:06 pm

        butter if you're not vegan, or a vegan margarine otherwise. You need the texture of it to really get the flakiness!

        Reply
    14. Diane R. says

      October 28, 2022 at 12:49 pm

      It says to "divide the dough into 12 equal portions for small samosas" but it says earlier that this makes 20. Could you please clarify? Thank you!

      Reply
      • kseniaprints says

        October 29, 2022 at 3:06 pm

        Diane, good catch! Basically it depends on the size of the balls you make. It should say “12 for large samosas”. 20 balls will make small ones.

        Reply
    15. Kodi says

      March 16, 2023 at 11:06 am

      What are the directions for an Air Fryer? Thanks!

      Reply
      • kseniaprints says

        March 19, 2023 at 7:08 am

        425F, 10 mins on one side, then 5-7 mins on the other. Let me know how they turn out!

        Reply

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