Mini Vegetable Samosas

Filling

• 600 g waxy potatoes, peeled, diced 5–7mm
• 150 g frozen peas, thawed and drained
• 1 small onion, ~100g, very finely diced
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 0.5 tsp turmeric
• 1 tsp sweet paprika
• 0.5 tsp garam masala
• 1 tsp salt
• 1 tbsp neutral oil
• 1 tbsp fresh coriander, chopped(optional)

Assembly

• 16 samosa or spring roll wrappers, 12–16 wrappers
• 2 tbsp flour, mixed with 3 tbsp water for sealing paste
• to taste oil spray, for air fryer

Cook the potatoes

1. 1

   Boil the diced potatoes in 1 tsp salted water for 6–7 minutes until just tender. Drain and let steam-dry for 5 minutes.

   12m

   Moisture must evaporate — wet potatoes make soggy samosas.

Make the filling

1. 2

   Heat 1 tablespoon of 1 tbsp neutral oil in a pan. Add 1 tsp cumin seeds and bloom for 20 seconds until fragrant.

   1mmedium
2. 3

   Add the finely diced onion and cook until translucent — do not brown.

   3mmedium
3. 4

   Add 1 tsp coriander powder, 0.5 tsp turmeric, paprika, and 0.5 tsp garam masala. Toast for 30 seconds.

   1m
4. 5

   Add the potatoes, peas, and salt. Lightly crush some of the potato for binding, but keep the texture chunky. Fold in chopped coriander if using.

   2m

   Tip: Crushing just a few potato pieces creates a natural binder while keeping the filling interesting.

5. 6

   Spread the filling on a tray and cool completely before shaping.

   15m

   The filling must be fully cooled — warm filling softens the wrappers and makes shaping impossible.

Shape the samosas

1. 7

   Mix 2 tablespoons of 2 tbsp flour with 3 tablespoons of water until you have a thick, smooth, glue-like sealing paste.

   1m
2. 8

   Cut wrappers into strips if needed. Form each into a cone, fill with 1–1.5 tablespoons of filling. Brush edges with flour paste and seal firmly, pressing out air.

   10m

   Tip: Keep shaped samosas uncovered in the fridge until frying — this helps crisping.

Air fry

1. 9

   Preheat the air fryer to 195°C. Lightly spray the samosas with oil.

   1m195°Cair fryer
2. 10

   Cook for 9–11 minutes, flipping halfway through. They should be deep golden and crisp.

   11m195°C

   Do not overcrowd the basket — air must circulate for even crisping.