Gluten Free Samosas, the Perfect Day Hiking Food!

Gluten free samosas are the perfect solution to the soggy sandwich dilemma on your day hike.


Mmmmmm samosas! Perfect delicious triangles that are great for bringing on adventures! Sandwiches are good, but I find they tend to get soggy, smashed around and fall apart when they are jostled around in a backpack, even inside a container. Gluten free bread is notorious for falling apart and tastes much better when it’s toasted. It’s not very convenient to drag a toaster up a mountain though, so a lot of the times the bread is dense and crumbly. Home made gluten free samosas are the perfect solution! They’re also vegan! Bring them on your next day hike, road trip, or beach day!

I used to pick up some samosas before a hike from the local grocery store and be good to go, but since they are not normally gluten free they would sometimes give me tummy troubles. Not something you want to deal with when you are on the top of a mountain or deep in the woods without a bathroom, lol! I’ve read about making your own samosas with rice paper, but the fillings are usually meat based or not very authentic. I happen to have an awesome vegan indian cookbook that has a great samosa recipe. Unfortunately the dough is wheat flour based, and I wasn’t sure my gluten free flour would hold up or work well. So I made my own hybrid with rice paper and it works amazing!! Now with a little day before prep I can easily grab a couple samosas and head into the hills!

The filling comes from Vegan Richa’s Indian Cookbook, which I highly recommend if you are into vegan or indian foods. I did find the original recipe to be a little too spicy personally, so I cut down the cayenne and garam masala a little to make it perfect for me. I also never have chaat masala or indian black salt, so I just leave them out.

Here is my hybrid recipe


Gluten Free Samosas
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  • 4 medium potatoes, peeled and diced
  • 1 tsp safflower or other neutral oil (I often use coconut)
  • 1/4 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/4 tsp fennel seeds
  • 1 1/2 tsp fresh ginger, grated or minced OR 1 tbsp ginger paste
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne
  • 1/4 tsp garam masala
  • 1/4 tsp ground tumeric
  • 3/4 tsp salt
  • 1/4 cup fresh water
  • 1/2 cup fresh or frozen green peas, thawed if frozen
  • 2 tbsp cilantro leaves
  • 1/2 tsp lemon juice
  • 1 box or package of round rice papers, like for spring rolls
  • Olive oil for brushing, or a spray on oil like coconut


  1. Prep the potatoes, ginger and garlic. Add the cumin seeds, coriander seeds, & fennel seeds to one small bowl. Add the ground cumin, cayenne, garam masala, & tumeric to another small bowl. Set aside.
  2. Steam the potatoes in a steamer basket or boil in just enough water to cover them until very tender. Drain, cool, smash well, & set aside.
  3. Heat the oil in a large skillet or pot over medium heat. (I rinse out the potato pot and use it to save on dishes) Once the oil is hot, add the cumin, coriander, & fennel seeds. Stir and cook for 30 seconds.
  4. Add the ginger and garlic, stir and cook until the garlic is golden, about 1 min.
  5. Add the ground cumin, cayenne, garam masala, & tumeric and mix for a few seconds.
  6. Add the salt and water, stir to mix, then add the mashed potatoes and peas. Mix well. Cover and cook for 5 mins.
  7. Add the lemon juice and cilantro leaves and mix well. Let cool slightly as you work on the wrapping papers next.


How to wrap the samosas:

1. Preheat the oven to 400F / 200C.  Grab a large pan and fill it with about 1-2 inches of water. Heat on medium until the water gets as hot as you can stand to put your fingers in, then turn down to min. As you are working the water will cool down a bit. Turn back up to the 2nd or 3rd notch to heat up, and back down again as needed. The water needs to be almost hot, but you don’t have to burn your fingers!

2. Place 1 rice paper in the water and let soak for about 15 seconds, or whatever time the package suggests.

3. Carefully take rice paper out and place onto a clean surface, I like to use a cutting board. Fold into a half moon with the flat edge at the bottom.


4. Scoop some filling out of your pot and create a triangle shape with the bottom point pointing towards you.

5. Fold the right edge over. Make sure it’s decently tight but still has a little room. The samosas tend to puff up while baking and they will split if they are too tight. The samosa in this picture was actually a bit too stuffed and split a little while baking. I should have used slightly less stuffing.

6. Fold the left edge over, trying to keep a nice point on the triangle. If it’s not folding easily take out a little stuffing. You should be able to easily fold the point over so there is no gap.

7. Picking the samosa up from the bottom point, roll the samosa over upwards, pressing against the cutting board, so it rolls the bottom edges over and flattens them onto one side. Alternatively, you can use your hand to push the open end closed and flat onto one side. I like to let it sit on the newly folded side because it helps to seal the edge and make it stick.


8. Place another rice paper in the water and let it soak the appropriate amount of time. Remove and place over the samosa.

9. Pick up and fold over an edge. Flip over and fold over remaining two edges. It’s kind of hard to explain but it’s pretty hard to mess it up, and the rice papers are pretty forgiving. Once you figure one out you will be good for the rest. Hopefully the pictures help a bit!


10. Fold over the final little bits and let it sit on them to press them down.


11. Place it on a baking sheet and fold up the rest of the samosas.

12. Once you have all of your samosas stuffed and wrapped, use a pastry brush or your fingers and lightly coat all of them with olive oil. Make sure to coat all the sides and edges evenly.

13. Bake in the oven at 400F / 200C for approx. 15 mins or until nicely browned on the bottom. Flip them over and bake for another approx. 15 mins. Test to make sure they are nicely browned and crispy to the touch, but not burnt. If needed throw them back in the oven for a few more mins. They will be super puffed up when they come out of the oven, but as they rest they will slim back down. Let them cool for a few mins before serving hot or until quite cool before throwing them in the fridge. The samosas will store well for about 3 days in the fridge, after that they will start to get a little soggy.

I must confess, I got so excited and busy planning for my hiking trip that I forgot to take a picture of them when they were done. But I’m sure I will be making them soon again, so I will post another pic as soon as possible!

With a little practice these become pretty easy and relatively quick to make. I like to double the batch, eat them for dinner and then take them for my hiking lunch the next day. I hope you enjoy these delicious vegan gluten free samosas on your next hiking trip or adventure! Shoot me a comment and let me know how they turned out for you!

Happy trails!

~Natalie Rose




  1. collegeceliackc
    Wow! I've never had samosas before (even before I was diagnosed with celiac and needed to go gluten free) but these look and sound delicious! Great use for rice paper rolls too :)

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