These light, crispy samosas are stuffed with a spicy potato and pea mixture, great for an appetizer or snack. Paired with a tart cilantro yogurt sauce, they deliver a rush of flavor to every bite.
Ingredients
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12 ounces Yukon gold potatoes, peeled and cut into 1-inch pieces
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1 tablespoon extra-virgin olive oil
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1/2 cup chopped onion
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1 teaspoon grated fresh ginger
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2 cloves garlic, minced
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1 teaspoon garam masala
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1/2 teaspoon cumin
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1/4 teaspoon salt
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1/8 teaspoon cayenne pepper (optional)
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2/3 cup frozen peas, thawed
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1/4 cup chopped fresh cilantro, plus more for garnish
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24 wonton wrappers
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Cooking spray
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For the Cilantro-Yogurt Sauce:
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3/4 cup whole-milk Greek-style yogurt
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1/3 cup chopped fresh cilantro, plus more for garnish
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1 teaspoon lime zest
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1 tablespoon lime juice
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1 clove garlic, chopped
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1 pinch salt
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1 pinch freshly ground black pepper
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Directions
Step 1 : Prepare the potatoes.
Place the peeled and diced Yukon gold potatoes in a small saucepan. Cover with salted water and bring to a boil over high heat. Reduce the heat to a simmer and cook for about 10 minutes, or until the potatoes are fork-tender. Drain and transfer to a bowl, then mash the potatoes until nearly smooth, leaving a few tiny lumps for texture.
Step 2 : Cook the filling.
In the same saucepan, heat the olive oil over medium heat. Add the chopped onion and simmer for 3-4 minutes, stirring periodically until softened. Stir in the grated ginger and minced garlic, simmering for another 30 seconds until fragrant. Add the garam masala, cumin, salt, and cayenne pepper (if using), and simmer for a further 30 seconds.
Now, whisk in the mashed potatoes and thawed peas. Cook the mixture for another 1-2 minutes until everything is warmed through. Remove from heat and whisk in the chopped cilantro.
Step 3 : Assemble the Samosas.
On a clean surface, put out the wonton wrappers. Spoon a tiny dollop of the potato and pea mixture into the middle of each wrapper. Lightly moisten the edges of the wonton wrappers with water, then fold two opposing corners together to make a triangle. Press the edges to seal. Repeat this method for all the wrappers.
Once built, gently cover both sides of each samosa with cooking spray.
Step 4 : Air-fry the Samosas.
Preheat your air fryer to 350°F (175°C). Coat the air fryer basket with cooking spray to avoid sticking. Arrange the samosas in a single layer in the basket. You may need to batch fry depending on your air fryer size.
Cook the samosas for about 8 minutes, rotating them midway through, until they are golden brown and crispy.
Step 5 : Make the cilantro yogurt sauce.
While the samosas are cooking, mix the yogurt, cilantro, lime zest, lime juice, garlic, salt, and pepper in a small food processor. Blend until smooth and fully integrated. If you don’t have a food processor, you may finely chop the cilantro and garlic by hand and combine everything in a dish.
Chill the sauce if not serving immediately. It may be kept, covered, in the refrigerator for up to 5 days.
Step 6 : Serve.
Serve the hot, crispy samosas with a side of cilantro-yogurt sauce. Garnish with more cilantro for a fresh touch. Enjoy!
