Vegan Samosas with Spiced Potato Filling
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, boiled and diced into 1/2-inch pieces
- 1 cup peas
- 1 tablespoon neutral oil
- 1.5 teaspoons mustard seeds
- 1.5 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
For the crust: 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, knead for 3-5 minutes until smooth. Cover with a damp kitchen towel and let rest for 30 minutes.
For the 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 potatoes with a masher or the back of a fork to thicken the filling. Add cilantro and set aside to cool.
Divide the dough into 4 equal sections. Have a small bowl of water ready. Take one section, roll out to a large disk about 8 inches, slice in half, place straight edge closest to you, dab with water, form a cone by bringing corners up and together, press edges, fill cone 3/4 full, seal with water, and repeat.
Brush with oil. Preheat air fryer to 350°F and cook for 12-15 minutes until golden brown. Enjoy.
