If there’s one food that reminds me of my dad, it’s Indian for sure. Ever since I was little, I have vivid memories of the whole house, kitchen especially, smelling like curry. It really does take me back to my childhood.
Something my dad has constantly gone on at me to make is vegetable samosas. In Brighton we have a place called the lanes and in the lanes there is a man who sells samosas’ (along with other Indian foods) which my dad always buys from when he goes past there. So when my mum brought me an air fryer a couple of months ago, I knew the first thing I had to make was these vegetable samosas’. I had to see if they compared to the bloke who makes them for a living.
I was a little worried they’d be hard to make, especially the pastry part but honestly, it wasn’t as bad as I thought. It’s a little fiddly for sure but once you’ve done one, the rest just comes naturally.
My dad ate the entire plate of samosas within a few days, he was pretty impressed so today, I thought I’d share my vegetable samosas’ recipe with you, the recipes below:
Ingredients You Need:
- 1 Onion, Finely Chopped
- 100g Of Frozen Peas
- 1 Potato, Finely Diced
- 1 Carrot, Finely Diced
- 2tbsp Of Curry Powder
- 100mls Of Vegetable Stock
- 2 Garlic Cloves, Crushed
- 1 Ready-To-Roll Short Crust Pastry
How To Make Vegetable Samosas:
- Firstly, gather together your equipment and ingredients and set your air fryer up to cook.
- Secondly, to make the filling, add a teaspoon of vegetable oil to a frying pan and heat. Then, add your finely chopped onion, crushed garlic and 2tbsp of curry powder and fry for around 8-10 minutes until soft.
- Once the onion and garlic has softened, add the finely diced potato, finely diced carrot, 100g of frozen peas to the frying pan, remembering to add a little salt and pepper also and stir until coated.
- Add in the 100mls of vegetable stock (TIP: add a little more stock if you find it isn’t covering all your veg) and leave to simmer for around 30 minutes. Once done, leave to cool.
- Whilst your veg is simmering, take out your ready-made short crust pastry and divide into 12 equal pieces.
- Roll each of the 12 pieces into a ball then roll out into a circle. (TIP: try not to make the pastry to thin as it will rip when adding the veg to it but not to thick as it’ll cook unevenly, so try to roll into a nice medium)
- Brush each of the edges of the circle with a little water and form a cone shape around your fingers, sealing the dampened edges.
- Once the veg mixture has cooled down, add 1tbsp of the mixture into the cone shaped pastry and seal by folding over the rest of the dampened edges.
- Now that your samosas is made, add a couple at a time into the basket of the air fryer, push in and turn on. I cooked mine for around 10-12 minutes on a heat of 200 degrees or until the pastry is a nice golden brown colour.
- Once your samosas have cooked, carefully place them onto a plate to cool further.
That’s your Vegetable Samosas prepared, fried and ready to eat… enjoy!
I tried my hardest to explain how to shape the samosas, I do apologies if it’s a little confusing.
What’s your favourite country for food? mine is probably between Italian or Indian for sure. My mum knows how to cook a banging curry, so now that I know how to make samosas, we’ll be going all out to impress!
I’ll for sure be cooking more with my air fryer, it’s much healthier than deep fat frying.
Sending tons of love and hugs to you all as always,