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No Fry Samosa

This is an air-fryer recipe for potato & pea samosa.


We make this recipe very frequently for dinner (samosa chat - chickpea curry over samosas) or as a party appetizer. It is healthy and high protein since it is one - not fired and two - made with chickpeas.



I like to make my own samosa spice mix. It is very easy and now you can do it too!!


You can also make paneer bhurji samosas using my paneer bhurji recipe.



 

WATCH HOW TO MAKE IT HERE



 

PRINT RECIPE





Ingredients:

Spice Mix

  • 1 tbsp Fennel Seeds

  • ½ tsp Cumin Seeds

  • ¼ tsp Cinnamon Powder

  • 2 tsp Coriander Powder

  • ¼ tsp Black Pepper Powder

  • 1 tsp Kasoori Methi

  • ¼ tsp Garam Masala

  • ¼ tsp Dry Mango Powder (Aamchur Powder)

  • ¼ tsp Turmeric Powder (TP)

  • ¼ tsp Red Chili Powder (RCP)

Wrap Dough

  • ½ cup Wheat Flour

  • ½ cup All Purpose Flour

  • ½ tbsp Caraway Seeds [alternatively, ½ tbsp Oregano]

  • 3 tbsp Oil

  • 1 cup Ice Water, used as needed

  • Salt, to taste

Filling

  • 1 Russet Potato, large

  • 1 tbsp Oil,

  • ¼ tsp Cumin Seeds

  • 1 pinch Asafoetida (Hing)

  • ½ tsp Ginger Green Chili (2G) Paste [alternatively, Ginger Garlic Green Chili Paste (3G)]

  • ¼ cup Green Peas, Fresh or Frozen

  • ½ cup Fresh Cilantro (Coriander), stems & leaves, finely chopped, used to taste


Directions:


Samosa Masala

  1. To a pan on medium heat, add all the ingredients under ‘Samosa Masala’ (except TP & RCP) and dry roast the spices

  2. Once roasted, take the spice blend off the heat, and grind in a spice grinder/ mortar pestle until the mixture resembles coarse sand

  3. Once spices cool, add the turmeric & red chili powder – mix until well combined – set aside until required for use

Wrap Dough

  1. To a mixing bowl, add the Wheat Flour & All Purpose Flour

  2. Add Caraway Seeds to the mixing bowl – mix until well combined

  3. Add Oil to the mixing bowl – Rub it into the flour until it comes together

  4. Start working the dough – the aim is to form a stiff dough – this is achieved by adding Ice Water 1 tbsp at a time & kneading for 5-7 minutes until it comes together

  5. Once ready, shape it into a ball & apply some oil to prevent it from drying out – Cover the dough & let it sit at Room Temperature until ready to assemble the Samosa

Filling

  1. Boil the Russet Potato until fork tender & peel the skin once cool (alternatively, use a Pressure Cooker to cook the potato)

  2. Heat up the oil in a pan on medium heat, and add Cumin Seeds & Asafoetida

  3. Once the Cumin Seeds start to splutter, add the 2G (/ 3G) Paste – mix until well combined

  4. Add Green Peas & 2 tbsp of the Samosa Masala prepared above – add some water to prevent the spice blend from burning

  5. Add the boiled potato, season to taste, and use your cooking spoon to mash half the potato – mix until well combined

  6. Sprinkle Cilantro on the filling mixture – mix until well combined – remove from heat & allow it to cool completely

Samosa Assembly & Cooking:

  1. Divide dough into 8 balls & roll each ball into circular sheets that are 7-8” in diameter – split each sheet into 2 equal parts

  2. Roll half the sheet into a cone shaped structure, and fill with 2 tbsp of the filling – once filled, pinch it shut using an overlapping pleat

  3. Air Fry/ Deep Fry/ Bake



Do try the recipe and let me know how it turned out!

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