Homemade Vegan Samosas with Potato Pea Filling
Ingredients
Shell
- 2 cups flour
- 3 tbl neutral oil (I used refined coconut)
- 2 tsp cumin seeds
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup water
Filling
- 3 medium starchy potatoes boiled and then diced into 1/2 in pieces
- 1 cup peas
- 1 tbl neutral oil
- 1 1/2 tsp mustard seeds
- 1 1/2 tsp cumin seeds
- 1/2 in knob of grated ginger
- 1 garlic clove grated
- 1 tsp chili powder
- 1 tbl garam masala
- 1/2 tsp turmeric
- 2 tbl chopped cilantro
Preparation
For the crust: Combine flour, cumin, baking soda and salt in a medium mixing bowl.
Add oil, mix together rubbing the oil into the flour between your hands so that the mix gets crumbly. Add water 1 tablespoon at a time getting the dough to come together.
Take dough out of bowl, knead 3-5 minutes, the dough will be smooth. Cover with a damp kitchen towel. Rest 30 minutes.
For the filling: on stovetop heat large sauté pan over medium/high heat. 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 masher or the back of fork so filling becomes a thicker consistency. Then add cilantro. Set aside to cool.
Divide the dough into 4 equal sections. Have a small bowl of water on hand. Take 1 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. Now 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 350 F and cook 12-15 minutes until golden brown. Enjoy!
