Potato and pea samosas

Serves: 2 – 10

Makes: 10

Time: 104 minutes

Delicious, crispy samosas without the need for deep frying. If you can't find the spring roll wrappers then filo pastry will do but it isn't as good.

Ingredients

500g potatoes
2 tbsp rapeseed oil
½ tsp black mustard seeds
4 spring onions, sliced
1 tsp fresh ginger, finely diced or grated - use ground ginger if you do not have fresh
60g frozen peas
1 tbsp ground coriander
1 tsp ground cumin
¼ tsp chilli powder
¾ tsp garam masala
½ tsp salt
2 tbsp water
4 tbsp frozen coriander leaf or one third this quantity of dried
10 frozen spring roll wrappers
60g butter melted
2 tbsp black sesame seeds or white or kalonji or poppy seeds

Method

Peel and boil the potatoes in salted water until cooked. Drain and crush.
Time: 30 minutes.
Place the mustard seeds and oil in a non-stick pan and fry on a highish heat until the seeds start to pop. Reduce the heat to medium, add the spring onion and ginger and cook for around 3 minutes but stop if they start to colour. The add the peas, spices, salt and a tablespoon or two of water. Continue to cook for 2 minutes, then add the potatoes and coriander leaf. Cook for a further 3 minutes and adjust the seasoning if necessary.
Time: 10 minutes.
Remove the spring roll wrappers from the freezer and let them defrost while the filling cools. Cover with a damp tea towel so they don't dry out.
Time: 30 minutes.
Pre-heat the air fryer to 200°C. Remove one wrapper from the stash, keeping the rest covered. Brush two thirds of it with melted butter. Sprinkle some sesame seeds on the middle third, then fold the unbuttered third into the middle. Sprinkle on some more seeds and then fold the other third into the middle. Brush the top surface with butter. Spoon one tenth of the filling onto the wrapper at the end nearest you. Pick up the bottom-right corner and fold it up so that it forms a 45° angle and encloses the filling - you might need to prop the filling in with your fingers. Now flip this bottom triangle over towards the top of the strip so that the filling is only exposed on the left edge. Then fold diagonally like before so the exposed filling is towards the top. Keep folding alternately upwards and then diagonally until the whole strip is used and you have a samosa shape. Brush the outside with more butter and set aside. Make three more samosas like this.
Time: 10 minutes.
When you have 4 samosas ready to go, pop them in the air fryer in a single layer but not touching. Fry for 4 minutes on each side. Assemble the next set of 4 samosas while these ones are cooking. When they are done, remove from the air fryer to a low oven to keep warm while you cook the rest.
Time: 24 minutes.

Serve with beer, mango chutney and/or dhal.

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