Ingredients
- 500g potatoes, peeled & diced
- 1 carrot, peeled & diced
- 1 onion, peeled & diced
- ½ cup peas
- 2 green chillies, finely diced
- 1 tsp ground cumin
- 2 tsp ginger, minced
- ½ tsp salt
- ½ tsp turmeric
- ½ cup water
- 1 tsp garam masala
- 1 tsp ground coriander
- ½ tsp chilli flakes
- 20 spring roll wrappers
- 2 tbsp plain flour
- Spray oil
- Sauce:
- 2 cups coriander leaves
- 2 tbsp rice wine vinegar
- 2 tbsp lime juice
- 60ml water
- 2 tsp ginger, chopped
- 1 green chilli, finely diced
- 2 tsp sugar
Method
- Using a large fry pan, heat the oil to medium and add the onions, ginger and chillies, then cook for 5 minutes.
- Place the potatoes and carrots into the fry pan, then sprinkle over salt and turmeric. Pour in the water, stirring the ingredients well to combine. Bring the pan to a simmer, cover the pan with a lid, and cook for approximately 8 minutes until the potatoes are soft and the water has evaporated. Stirring occasionally to prevent from sticking to the pan.
- Add in garam masala, ground coriander, chilli flakes and mix through. Using the back of the spoon, mash some of the potato and carrot pieces whilst leaving some chunks. Do not over mash the mixture. Allow mixture to cool.
- In a small food processor, add in all sauce ingredients, blitz until finely chopped. Transfer coriander sauce to a serving bowl.
- Using a small bowl, mix together the 2 tbsp of flour with 6 tbsp of water to make a slurry paste. Set aside.
- Place a wrapper onto a clean surface and cut in half to create a long rectangle.
- Take right corner of the wrapper and bring it to the bottom, creating a triangle, then fold back towards the top. This will create a little pocket, place potato mixture into the pocket. Use the flour paste on the remaining wrapper piece to create the “glue”, then fold over the pocket to seal the contents. Repeat with remaining wrappers and potato mixture.
- Pre-heat airfryer for 3 minutes to 200 degrees.
- Lightly spray oil the samosa, then place into the airfryer basket. Cook for 10 minutes on 200 degrees. Turn samosa over, then cook for a further 5 minutes. If the samosa are golden brown, remove from airfryer and place onto a serving dish. If they aren’t quite golden, continue cooking for another 5 minutes until golden.
- Serve crispy samosa with the chilli coriander dipping sauce.
Product used in recipe
- Obento - Rice Wine Vinegar
