Air Fryer Samosas

Dough

• 250 g Plain flour
• 1 tsp Fine sea salt
• 45 ml Sunflower oil
• 120 ml Water

Filling

• 450 g Russet potato
• 15 ml Sunflower oil
• 2 cloves Garlic
• 15 g Ginger root
• 1 small Green chili pepper
• 2 tsp Ground cumin
• 2 tsp Garam masala
• ½ tsp Fine sea salt
• 150 g Frozen peas
• 1 medium Lemon
• 15 g Fresh coriander

To finish

• 15 ml Sunflower oil

1. Put the potatoes in a large pot, cover with cold water, add a pinch of the salt, and bring to the boil. Simmer for 12 to 15 minutes until tender, then drain well and leave to steam-dry for 2 minutes.
2. Meanwhile, make the dough: mix the flour and remaining salt in a bowl, then rub in 45 ml of the oil until sandy. Add the water and knead for 3 to 4 minutes until firm but smooth. Cover and rest for 20 minutes.
3. Heat 15 ml oil in a frying pan over a medium heat. Add the garlic, ginger and chilli and cook for 30 seconds until fragrant. Stir in the cumin and garam masala for 15 seconds, then take off the heat.
4. Roughly mash the potatoes so you still have some small chunks, then stir in the spiced oil, peas and the remaining 1/2 tsp salt. Cook over a medium heat for 2 to 3 minutes until the peas are hot, then remove from the heat. Add lemon juice to taste and stir through the coriander.
5. Divide the dough into 8 balls. Roll each into an oval about 2 mm thick, then cut in half to make 16 half-moons. Working with one piece at a time, brush the straight edge lightly with water, form a cone, then fill with the potato mixture and seal the top edge firmly.
6. Preheat the air fryer to 190°C (375°F) for 3 minutes. Brush the samosas all over with the finishing oil, then air-fry in a single layer for 10 to 12 minutes, turning halfway, until deep golden and crisp. Serve hot with chutney or yoghurt, if you like.

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