Crispy, spiced, and full of flavour, these vegetarian samosas are a perfect treat, served with a cool yoghurt dip
What you'll need:
- 300g white potatoes, peeled, roughly chopped
- 2 tablespoons extra virgin olive oil
- 1 large brown onion, thinly sliced
- 2 cloves garlic, crushed
- 1/2 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 4 cm piece ginger, peeled, finely grated
- 1 cup frozen peas
- 8 sheets filo pastry
- 5 ml olive oil cooking spray
- 1 teaspoon cumin seeds
- 2 tablespoons coriander leaves (to serve)
- 1600g Greek-style yoghurt (to serve)
How it's made:
- Preheat air fryer to 180 degrees C. Line basket with baking paper.
- Place potatoes in a saucepan, cover with cold water and bring to the boil.
- Boil potatoes for 12 minutes, drain, and lightly mash.
- Heat oil in a frying pan over medium heat. Cook onion, garlic, masala, ground coriander, ground cumin, and ginger in a pan for 5 minutes until soft. Stir in peas then remove from heat.
- Combine onion mixture and potato in a bowl until well combined.
- Take 1 pastry sheet and spray with oil. Fold in thirds lengthways. Place 1/4 cup of the mixture at the corner of one short end and fold over to form a triangle.
- Repeat to make 8 triangles.
- Air fry at 180 degrees C for 15 minutes until golden.
- Serve with coriander and yogurt.
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