1 pound red potatoes
2 teaspoons canola oil
1/4 cup finely chopped onion
1/4 cup frozen peas, thawed
1 tablespoon sugar
1 tablespoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
20 egg roll wrappers
1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 10 to 12 minutes. Drain and cool. Peel potatoes and chop; set aside.
2. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3 to 4 minutes. Add potatoes, peas, sugar, garam masala, chili powder and salt; cook and stir 5 minutes longer. Remove from heat; cool slightly.
3. Cut egg roll wrappers in half lengthwise. Place about 1 tablespoon potato filling about 1/2-in. from corner of each strip. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner of wrapper over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Brush end of wrapper with water and press onto triangle to seal. Repeat with remaining wrappers and filling.
4. Preheat air fryer to 350°. In batches, place samosas in a single layer in greased air fryer; spritz with cooking spray. Cook until golden brown, 7 to 8 minutes, turning once. Serve warm with chutney.
Prize Winning Recipe
TOTAL TIME: Prep: 45 min. Cook: 10 min./batch
YIELD: 40 servings.
These samosas are so easy, they can be frozen and reheated! Depending on the size of your air-fryer, cook in batches. There are several Indian dipping sauces that are delicious- I also like them with ranch dressing.
1 appetizer: 61 calories, 1g fat (0 saturated fat), 1mg cholesterol, 125mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 2g protein.