There are lots of flavors in these Indian style vegetarian potato samosas. These are super simple to make with store bought wonton wrappers and saves a lot of time. I like to serve mine with a spicy yogurt dipping sauce.
In a large skillet over medium heat saute onion and garlic in oil until translucent. Add the potatoes, cilantro and the spices and mix well until potatoes are cooked (about 10-12 minutes) or until soft. Add ½ cup of water and allow to simmer and deglaze the pan for 1-2 minutes. Remove from heat and allow to steam covered for about 10 minutes; this will help soften the potatoes and make them easier to break down. Place potato mixture into a large bowl and mash with a fork. The mixture should have the appearance of lumpy mashed potatoes. Add the peas and mix again.
Bring opposing corners together to form a triangle. With your index and thumb pinch along the sides of the triangle to create a good seal. Repeat process for remaining wrappers.
Note** If you are going to eat the samosas right away allow them to air dry for about 15-20 minutes before frying; otherwise you can freeze them in an airtight container until you are ready to use them. If you do freeze your samosas, place either wax or parchment paper between layers to avoid sticking.
Fry in a large pan of oil at 350°F until golden brown on both sides. Flip them over to brown evenly on both sides. Serve with yogurt dip.
Start by brushing both sizes with canola oil. Cook in the air fryer at 350°F for 4 minutes. Take the basket out and flip them over then cook for 4-6 minutes until golden brown.