Vegetarian samosas with brick pastry sheets (easy & vegan)

Instructions

• 1.Start the aromatics

  Heat the oil in a large non-stick pan.
  Fry the cumin seeds until they sizzle, then add the ginger, green chilies and about two-thirds of the onion.
  Sauté 5 to 6 minutes over medium heat until tender and translucent without coloring.
  

• 2.Cook the vegetables

  Add the potatoes, carrot, salt and turmeric.
  Mix, then pour in the water and bring to a light boil.
  Cover and cook 8 to 10 minutes over medium-low heat, stirring occasionally to prevent sticking.
  

• 3.Season and bind the filling

  Remove the lid, add the green peas, corn, remaining onion, ground coriander, garam masala, chili flakes, kasoori methi and mango chutney.
  Mix and lightly crush with a spatula to get a soft but textured filling.
  Let the excess moisture dry off and adjust seasoning.
  
  💡 **Tip**: For this step, we recommend this product Silicone spatula for air fryer which will make the job easier!

• 4.Prepare the glue

  In a small bowl, whisk the flour and cold water until you get a smooth, sticky paste.
  Set aside.
  

• 5.Form the samosas

  Cut the brick pastry sheets into strips (if round).
  Place a tablespoon of filling at one end, then fold into a triangle until the end.
  Seal the edge with the flour paste to close well.
  

• 6.Brush and cook in the air fryer

  Brush the samosas with oil on both sides.
  Arrange them in the basket without overlapping.
  Cook at 180°C for 8 minutes, flip, then continue 4 to 5 minutes at 200°C to brown them.
  They should be nicely crispy.
  

• 7.Enjoy

  Serve hot with tamarind chutney, cilantro-mint chutney or simply a lemony yogurt.