Vegan Samosas with Potato and Pea Filling
Ingredients
Shell
- 2 cups flour
- 3 tbsp neutral oil (e.g., refined coconut)
- 2 tsp cumin seeds
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup water
Filling
- 3 medium starchy potatoes
- 1 cup peas
- 1 tbsp neutral oil
- 1.5 tsp mustard seeds
- 1.5 tsp cumin seeds
- 1/2 inch knob of ginger
- 1 garlic clove
- 1 tsp chili powder
- 1 tbsp garam masala
- 1/2 tsp turmeric
- 2 tbsp chopped cilantro
Preparation
Combine flour, cumin, baking soda, and salt in a medium mixing bowl for the crust.
Add oil and mix by rubbing it into the flour until crumbly. Add water one tablespoon at a time until dough comes together.
Knead the dough for 3-5 minutes until smooth. Cover with a damp kitchen towel and rest for 30 minutes.
For the filling, heat a large sauté pan over medium/high heat. Add oil, then mustard seeds and cumin; cook until seeds pop and brown.
Mix in chili powder, ginger, and garlic, then add peas and stir.
Add garam masala, turmeric, salt, and potatoes; mix well. Mash potatoes to thicken consistency, then add cilantro. Set aside to cool.
Divide dough into 4 sections. Roll out each section to an 8-inch disk, slice in half, form cones with water, fill 3/4 full, and seal.
Brush with oil, preheat air fryer to 350°F, and cook for 12-15 minutes until golden brown. Enjoy!
