Air-Fried Potato and Pea Samosas
Ingredients
Shell
- 2 cups flour
- 3 tbsp 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 diced into 1/2-inch pieces
- 1 cup peas
- 1 tbsp neutral oil
- 1.5 tsp mustard seeds
- 1.5 tsp cumin seeds
- 1/2-inch knob of ginger grated
- 1 garlic clove grated
- 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.
Add oil and mix together by rubbing the oil into the flour between your hands so that the mix gets crumbly. Add water 1 tablespoon at a time to get the dough to come together.
Take dough out of bowl, knead 3-5 minutes until the dough is smooth. Cover with a damp kitchen towel and let rest for 30 minutes.
For the filling: on stovetop heat large sauté pan over medium or high heat. Add oil, and 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 and mix well. Mash potatoes with 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 and repeat.
Brush with oil. Preheat air fryer to 350°F and cook for 12-15 minutes until golden brown. Enjoy.
