Not only is the chip shop curry sauce extremely simple to make and very tasty, but these baked samosas have an air-fryer option. Once you master the art of folding the first one (there are lots of online videos to demonstrate it, and it’s far less complicated than you’d think), these are also very easy to make.
The samosa filling
1/2 tsp each mustard, cumin, nigella seeds
1/4 tsp fennel seeds
1/2 onion, finely chopped
1/2 inch ginger, minced
1 garlic clove, minced.
60g frozen peas
1/4 cup coconut milk, water, or broth
Four large handfuls of spinach
600g cooked and lightly mashed potato
1 tsp garam masala
1/2 tsp turmeric
1-2 tsp lime juice
Salt, to taste
1. Heat the seeds in a dry pan over a medium heat until they start to pop.
2. Lower the heat, and add the onion and ginger. Cook for a few minutes, until onion starts to soften. Add garlic for 30 seconds.
3. Add frozen peas and coconut milk, water, or broth.
4. Stir in spinach until wilted.
5. Add potato, garam masala, turmeric. Stir until combined, using some water, broth, or coconut milk to loosen anything that has stuck to the pan. Stir in lime juice, and salt to taste.
Suitable-for-vegan samosa wrappers or wonton wrappers. Depending on what shape you want, folding methods will differ. There are lots of step-by-step photos online for both rectangular and square versions. Use a glue made of flour and water to seal; don’t worry about gaps: these will be baked, so you don’t have to worry about oil soaking in.
2 cloves garlic
1 inch piece ginger
1/2 tsp ground cumin
1/2 cup coconut milk
2 tbsp dark soy sauce
1 tbsp mild or medium curry powder
1 tbsp tomato purée
Blend and heat. It’s that simple!
1. Preheat oven to 220C. Cook for 15 minutes. Turn. Lower the heat to 180, and cook 10 minutes more.
2. Preheat air fryer to 200C. Cook samosas for 5 minutes, rearrange, and cook for another 4.