Indians and Samosas are inseparable! The first thing that comes to the mind when thinking of street food is always Samosa and guess what it isn’t difficult to make it at all! When I lived in India I never felt the need to make samosas at home but staying in a different country ofcourse makes you miss your food even more and this makes me this pretty often at home. And you can try this recipe too and surprise everyone 🙂 Best thing about it is that it is vegan!
I pair it with tamarind chutney or mint chutney.
I recently tried out this recipe on air fryer that I received from Princess Home and I made small tweaks to the recipe but the output was just amazing. I brushed the samosas with some oil before placing them in the air fryer tray. I air fryed them for 18 mins at 185 C. The air fryer was pre-heated at 185C for 5 mins. I gave them a shake in between to manage the air circulation through all sides of the samosa and they turned out super crispy. And yes used 1 tbsp oil was enough for 8 samosas 😀
Below is the traditional recipe for making samosa. If you want to try the air fryer method, just follow the steps till it asks you to add it to the pan for frying. Enjoy Samosa-ing.
To make the dough: Mix the salt, oil and flour in a medium bowl or a food processor. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
To make the filling: Boil the potatoes until tender. Drain and set aside.
Add the defrosted peas and set aside to cool.
Heat the oil in a pan and add the ginger and chilli and cook for 2 minutes. Add the garam masala, turmeric, chilli powder, and salt and cook 2 minutes more.
In a bowl combine the mashed potatoes, peas and spice mixture and chopped coriander. Mix well.
To assemble the samosas: Divide the dough into equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
Brush the straight edge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.
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