> 1 medium potato
> 1 tbsp vegetable oil
> 1 small onion, diced
> 1 tsp ground cumin
> 1/2 tsp fennel seeds
> 1/2 tsp Nature's Promise® Ground Turmeric
> 1 tsp garam masala (optional)
> 1/2 cup frozen peas, thawed
> 1/4 cup chopped cilantro
> 1/2 (18 oz) pkg egg roll/spring roll wrappers, thawed if frozen
> Cooking spray
Peel and cut the potato into 2-inch chunks. Add potatoes to a large pot of cold water and heat to a boil on medium-high. Season with salt. Reduce heat and simmer 15 min., until fork-tender.
Drain potatoes and transfer to a large heatproof bowl. Mash until almost smooth, leaving a few chunks. In a 10-inch nonstick skillet, heat the oil on medium. Add the onion and cook 3 min., until softened. Add the cumin, fennel seeds, turmeric, and garam masala, if using. Cook 30 sec., until fragrant. Add onion mixture to bowl with potatoes. Season with salt and pepper. Fold in the peas and cilantro. Allow to cool.
Using kitchen shears, cut the spring roll wrappers in half diagonally. Cover spring roll wrappers with a slightly damp paper towel to keep from drying out and have a small bowl of water nearby.
Place 1 wrapper on a work surface with the point at the top and the longest edge of the triangle closest to you. Place 1 tbsp cooled filling in center of wrapper. Fold the left point of the wrapper up to meet the top point of the wrapper. Using your finger, brush the outside edge of the point you folded over with water. Take the right point and meet it with the left to form a diamond. Press firmly on the seam formed to seal. Repeat with remaining filling and wrappers.
Preheat air fryer to 350°F. Lightly spray basket with the cooking spray. In batches if needed, add samosas to air fryer. Lightly spray samosa tops with cooking spray. Cook 10–12 min., flipping halfway through cooking time, until golden brown.