Prep Time: 15 minutes
Cook Time: 15-20 minutes
Servings: 4
Ingredients:
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4 Crepini® Egg Wraps with Sweet Potato & Turmeric
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4 oz. (about 4 small) red potatoes
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2 tablespoons ghee
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¼ cup yellow onion, diced
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¼ cup frozen green peas, thawed
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2 teaspoons curry powder
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¼ teaspoon garam masala
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¼ teaspoon fine sea salt
Raita (optional):
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½ cup Greek yogurt
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¼ cup English cucumber, minced
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1 tablespoon fresh mint, chopped
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¼ teaspoon ground cumin
Optional Sides:
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Cilantro chutney, or tangy Greek yogurt
Directions:
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Place potatoes in a 2-qt pot filled with water. Place on a stove set to high heat. Bring water to a boil and continue to cook potatoes until they are fork-tender, 10-15 minutes.
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Drain and let cool. Peel off the potato skin and mash the potatoes using the back of a spoon. Transfer to a medium mixing bowl.
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Melt ghee in a 10-inch nonstick skillet placed on a stove set to medium heat. Add the onion to the pan and saute until translucent, about 2 minutes.
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Add the potatoes, green peas, curry powder, garam masala, and salt to the pan. Cook, stirring constantly until mixture has warmed through, about 2 minutes.
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Transfer the mixture to a medium mixing bowl and let cool for 5 minutes.
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While the filling is cooling, make the raita (optional). In a small mixing bowl combine all ingredients. Stir to combine and place in the refrigerator until ready to use.
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When ready to assemble, place 2 tablespoons of potato filling in the center of a Crepini Egg Wrap and shape it into a triangle shape.
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Fold each of the edges of the Crepini over to the center to form a triangle shape. Flip samosa over so the seam side is down.
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Repeat the process with the remaining Crepinis and filling.
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Place samosas in the air fryer. Turn to 350°F. Cook until crispy, about 4 minutes.
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Remove from air fryer and place on a plate. Serve warm alone, or with a side!
Enjoy!
FEATURED PRODUCTS: