14.2K
Twice Baked Samosa Potatoes
One of my absolute favorite appetizers are vegan samosas. Samosas are a deep fried pastry stuffed with a spicy potato filling. I knew that I needed to create a version of this delicious appetizer that wasn’t fried and this recipe is it! These Oil-Free Plant Based Vegan Twice Baked Samosa Potatoes have all of the flavor but none of the oil so you can eat as many as your heart desires. By baking the potatoes in their skins in the air fryer you can achieve the same crunchy texture that the normal dough wrapped samosas have so these samosas are also good for people who are gluten-free.
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Equipment
Ingredients
Samosa Potatoes
- 3 Russet Potatoes
- 1 tablespoon green chilis, diced
- 1 teaspoon fresh ginger, finely diced
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon fennel seed, crushed
- ½ cup peas, frozen
- ¼ cup vegetable broth, low sodium
- 1 teaspoon tamari, optional
- ½ teaspoon coriander, optional
- ¼ teaspoon chili powder
Tamarind Sauce
- 5 deglet dates, or 1-2 medjool dates
- 1 tablespoon Tamarind Concentrate
- 1 teaspoon tamari , or low sodium soy sauce
- ¼ teaspoon garam masala
- 1 teaspoon green chilis
- ½ cup water
Instructions
- Rinse potatoes and poke a couple small holes into the skin for steam to escape.
- Bake in the air fryer on 400°F for 40 minutes.
- Once finished baking, cut each potato in half lengthwise.
- Scoop out most of the potato from the skins and place into a bowl.
- Add remaining ingredients for the potatoes into the bowl and mash together with a potato masher or fork.
- Scoop mixture back into the skins using all of the mixture.
- Place potatoes back into the air fryer and bake at 400°F for another 15 minutes.
- While the potatoes are baking make the tamarind sauce.
- Place all of the tamarind sauce ingredients into the blender and blend until dates are completely pulverized.
- Serve potatoes with the sauce on the side so that you can spoon the desired amount of sauce onto your potatoes.
- Potatoes will keep in an airtight container in the fridge for up to 3 days.
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Nutrition info
Calories: 249kcalCarbohydrates: 57gProtein: 7gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 345mgPotassium: 1080mgFiber: 6gSugar: 12gVitamin A: 700IUVitamin C: 18mgCalcium: 57mgIron: 3mg
8 comments
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This recipe was so good!! I didn’t have any peas so I subbed a bell pepper. My whole family enjoyed it!
I couldn’t be bothered to grind my fennel seeds so I omitted them. The recipe was great anyway. Made 3 medium russets and ate 3 halves yesterday for dinner and having the others for lunch today. Wonderful recipe Jill.
I loved these! So easy and so delicious!
looks wonderful
I’m wondering about tamarind concentrate. Do you know of a substitute as I don’t have any and was thinking of making this now.
You could always make some kind of cilantro or mint sauce instead. That is typically what is served with them sometimes.
Great recipe which is a keeper! Next time I will skip the ginger and the gram masala as I think the fennel and cumin are enough spice for me. I always try a recipe as written first and then enjoy experimenting with it. Instead of using a spoon, I found using a knife to cut out the potatoes worked better for me. I will also try another flavour combinations such as cooked broccoli, nutritional yeast, turmeric and diced roasted jalapeños. Thanks for the inspiration 🙂