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Prep Time: 15 minutes

Cook Time: 15-20 minutes 




4 small Crepini® Egg Wraps with (Cauliflower, Gluten-Free Grains or Sweet Potato & Turmeric)
4 oz. (about 4 small) red potatoes
2 tablespoons ghee 
¼ cup yellow onion, diced
¼ cup frozen green peas, thawed
2 teaspoons curry powder
¼ teaspoon garam masala
¼ teaspoon fine sea salt

    Raita (optional)

    ½ cup Greek yogurt
    ¼ cup English cucumber, minced 
    1 tablespoon fresh mint, chopped 
    ¼ teaspoon ground cumin 

      Optional sides

      Cilantro chutney, or tangy Greek yogurt 


        1. 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. 
        2. 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. 
        3. Melt ghee in a 10-inch non-stick skillet placed on a stove set to medium heat. Add the onion to the pan and sauté until translucent, about 2 minutes.
        4. 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. 
        5. Transfer the mixture to a medium mixing bowl and let cool for 5 minutes. 
        6. 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. 
        7. When ready to assemble, place 2 tablespoons of potato filling in the center of a Crepini and shape it into a triangle shape. 
        8. 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. 
        9. Repeat the process with the remaining Crepinis and filling.  
        10. Place samosas in the air fryer. Turn to 350°F. Cook until crispy, about 4 minutes. 
        11. Remove from air fryer and place on a plate. Serve warm alone, or with a side!