What beats a spicy samosa? Nothing! Because this version uses tortillas and requires baking instead of frying, you will be left with healthier samosas that maintain the same tasty textures and flavors. The tortilla wraps crisp in the oven whilst the potato, carrot, and spinach filling remains perfect.

Baked Tortilla Samosas [Vegan, Gluten-Free]

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Cooking Time



For the Filling:

  • 2 large potatoes, chopped into small squares
  • 2 large carrots, chopped into small squares
  • 1/2 white onion, finely chopped
  • 2 tablespoons of spinach, roughly chopped
  • 1 jar of the spicy marinade or curry sauce
  • Pinch of salt
  • 1 pack of gluten-free tortilla wraps
  • 1 tablespoon of light olive oil

To Make the Flour Paste:

  • 2 tablespoons of gluten-free flour
  • 6 tablespoons of water


  1. Preheat your oven to 320°F and line a baking tray with greaseproof paper.
  2. Fill a pan with hot water and place in the potatoes. Partially cook the potatoes for around 5 minutes until they begin to soften. Don't overcook them or they will turn to mush. Carefully cut them into little cubes and set aside.
  3. Steam the carrots for around 5 minutes then carefully chop them into little cubes and set aside.
  4. Heat the oil in a frying pan and add in the onion and fry until golden brown.
  5. Add in the part-cooked cubed potatoes, steamed cubed carrots, spinach, marinade, and salt. Carefully mix and allow to cook for a few minutes then set aside.
  6. In a small bowl, combine the flour and water to create a paste.
  7. Cut a large tortilla wrap down the centre. Fold one side over and add a little paste then fold the opposite side over on top of the paste. This acts as a glue.
  8. Fill the samosa and seal with more paste. Place onto the baking tray.
  9. Brush oil over each samosa and pop into the oven to bake. Bake for around 10 minutes or until golden in color and crispy to touch.


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