Vegan Potato and Pea Samosas
Ingredients
Dough
- 2 cups flour
- 3 tablespoons neutral oil (such as refined coconut)
- 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 1/2 teaspoons mustard seeds
- 1 1/2 teaspoons cumin seeds
- 1/2-inch knob ginger, grated
- 1 garlic clove, grated
- 1 teaspoon chili powder
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 2 tablespoons 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 with your hands until crumbly. Add water one tablespoon at a time until the dough comes together.
Remove dough from bowl and 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 warm, add mustard seeds and cumin; cook until they 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 the potatoes with a masher or fork to thicken the filling, then add cilantro and set aside to cool.
Divide the dough into 4 equal sections. Have water ready. Roll out one section into an 8-inch disk, cut in half, dab the straight edge with water, form a cone, fill it three-quarters full, seal, and repeat. Refer to highlights for visual demo.
Brush with oil, preheat air fryer to 350°F, and cook for 12-15 minutes until golden brown. Enjoy!
