Crispy Vegan Air-Fried Samosas
Ingredients
Dough
- 2 cups flour
- 3 tablespoons neutral oil (such as refined coconut)
- 2 teaspoons cumin seeds
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup water
Filling
- 3 medium starchy potatoes, boiled and diced into 1/2-inch pieces
- 1 cup peas
- 1 tablespoon neutral oil
- 1 1/2 teaspoons mustard seeds
- 1 1/2 teaspoons cumin seeds
- 1/2-inch knob of ginger, grated
- 1 garlic clove, grated
- 1 teaspoon chili powder
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 2 tablespoons chopped cilantro
Preparation
Dough
Combine flour, cumin, baking soda, and salt in a medium mixing bowl.
Add oil and mix by rubbing it into the flour with your hands until crumbly. Add water one tablespoon at a time until the dough comes together.
Remove dough from bowl and knead for 3-5 minutes until smooth. Cover with a damp kitchen towel and let rest for 30 minutes.
Filling
Heat a large sauté pan over medium-high heat on the stovetop. Add oil, and when warmed, add mustard seeds and cumin. Cook until seeds pop and turn brown.
Mix in chili powder, ginger, and garlic, then add peas and stir.
Add garam masala, turmeric, salt, and potatoes; mix well. Mash the potatoes with a masher or the back of a fork to thicken the consistency. Add cilantro and set aside to cool.
Assembly
Divide the dough into 4 equal sections. Have a small bowl of water ready. Take one section and roll out the dough to a large disk about 8 inches in diameter. Slice the disk in half. Take one half, place the straight edge closest to you, dab the edge with water, form a cone by bringing the two corners up and together, and press the straight edges together. Hold the cone upright, add filling to the inside until about three-quarters full, dab with water to seal the top. Repeat with the remaining dough and filling.
Cooking
Brush the samosas with oil. Preheat the air fryer to 350°F and cook for 12-15 minutes until golden brown.
