Crispy Air-Fried Vegan Samosas
Ingredients
Shell
- 2 cups flour
- 3 tablespoons neutral oil (refined coconut oil used)
- 2 teaspoons cumin seeds
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup water
Filling
- 3 medium starchy potatoes
- 1 cup peas
- 1 tablespoon neutral oil
- 1.5 teaspoons mustard seeds
- 1.5 teaspoons cumin seeds
- 1/2 inch ginger knob
- 1 garlic clove
- 1 teaspoon chili powder
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 2 tablespoons cilantro
Preparation
Combine flour, cumin, baking soda and salt in a medium mixing bowl.
Add oil, mix together by rubbing the oil into the flour between your hands so that the mix gets crumbly. Add water one tablespoon at a time to get the dough to come together.
Take dough out of bowl, knead for 3-5 minutes, the dough will be smooth. Cover with a damp kitchen towel and rest for 30 minutes.
For the filling: Heat large sauté pan over medium/high heat on stovetop. Add oil, when warmed add mustard seeds and cumin. Seeds will 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 potatoes with a masher or the back of a fork so filling becomes a thicker consistency. Then add cilantro and set aside to cool.
Divide the dough into 4 equal sections. Have a small bowl of water on hand. Take one section, roll out dough to a large disk about 8 inches, slice disk in half, take one of the halves, place the straight edge closest to you, dab edge with water. Form a cone by bringing the two corners up and together and then pressing the straight edges together. Hold the cone upright, add filling to the inside of the cone, about 3/4 full. Dab with water to seal the top of cone. Repeat.
Brush with oil. Preheat air fryer to 350 F and cook for 12-15 minutes until golden brown. Enjoy!
