Air-Fried Vegetable Samosas
Learn how to make vegetable samosas from scratch. They make a wonderful appetizer for lunch, dinner, parties and potlucks.
Equipment
- food processor
Ingredients
Filling
- 6 medium white or yellow potatoes peeled
- 1 medium onion diced
- 1 cup frozen peas
- 1 Tbsp mustard seeds (optional)
- 1-2 tbsp cumin seeds toasted
- 1 tbsp coriander powder
- 1 tbsp minced garlic
- 1 tsp turmeric powder
- 1 tsp chili paste or powder
- 1 tsp sea salt
- 1 tbsp ginger powder
- 2 tbsp vegetable oil
Wrappers
- 2.5 cups all-purpose flour
- 4 tbsp vegetable oil (avocado or olive oil)
- 1/2 cup water
- 1 tsp sea salt
Cilantro Mint Sauce
- 1/2 cup of vegan plain yogurt
- 1 bunch of fresh cilantro leaves and stems
- 1 cup of fresh mint
- 2-3 tbsp of fresh lemon juice
- 1 tbsp of minced garlic
- dash of cayenne
- 1-2 slices of fresh ginger
- 1 tsp of sea salt
- 1/2 tsp sugar
- 1 tbsp water
Tamarind Sweet & Sour Chutney
- 3 tbsp tamarind paste
- 2 cups water
- 3 large pitted dates or 1/4 cup of raw or date sugar
- 1 tsp salt
- 1 tsp ginger powder
- 1 dash cayenne
Instructions
Potato Filling
- Peel and cook the potatoes for 10-12 minutes until cooked. Drain and set aside.
- In a large pan or wok on medium heat, add oil, then mustard seeds and cumin seeds and stir.
- Add the diced onions the, coriander powder, ginger, chili, salt and stir.
- Quickly add the potatoes and mix the spices. You want to have soft chunks in the filling.
- Add the peas and cilantro at the very end. Mix quickly and set aside to cool down.
Make the wrappers
- In a medium bowl, pour the 2 cups of flour and the salt. Make a well and add the 4 tbsp of oil.
- Using your fingers, mix the oil in the flour. Add 1/2 cup of water and continue to mix until you get a dough ball. It will be a little sticky.
- Cover with a damp clean towell and refrigerate for 30 minutes.
- Mix 1 tbsp flour with 1 tbsp water to make glue that helop seal the wrappers.
- Take out of the refrigerator and start making the wrappers. Do not use extra flour, instead use a little oil if the dough sticks to the working surface.
- Take the dough ball that should be firm. Using your fingers, make a hole in the middle, then extend it as if you were making a donut and cut one end to obtain a rope.
- Cut small chunks, you get 12-14 wrappers.
- Roll to make a ball, then flatten using your palm and push out the dough. Using a lightly oiled rolling pin, make a thin round wrapper.
- Cut the circle in half and join 2straight ends with a little waterflour glue. Hold the pocket in one hand and fill with spicy potato mixture. Don't over fill or risk breaking the seam!
- Pinch the remaining section and place on a lined baking sheet. Cover with a light towell.
- Repeat for the remaining samosas.
Prepare the Cilantro Mint Chutney
- In a food processor combine fresh cilantro, mint, garlic, chili, salt and water.
- Pulse a few times, add the vegan plain yogurt and pulse. Taste and season.
Prepare the Sweet and Sour Tamarind Chutney
- In a medium sauce pan, combine tamarind paste, pitted dates or raw sugar, water, salt, ginger and cayenne and cook for a few minutes until the sugar has dissolved and the sauce starts to thicken.
- Pour into a glass container.
Cook the samosas
- Baking: brush each samosa with oil and bake at 350F for 40 mn, turning them after 20 mn.
- Deep-frying: to avoid blisters, start the oil on low for the first 10 minutes then turn the heat up until they turn a nice golden color. Place on paper towell to drain excess oil.
- Air-frying: brush each samosa (top and bottom) with oil and bake for 15-18 minutes. Check after 14 minutes.
- Immediately serve with the sauces or keep warm in a low temperature oven.
Notes
You can add cashew nuts or raisins to the filling for a richer and more complex set of flavors.
Tried this recipe?Let us know how it was!