Air Fryer Samosa - My kids love samosas, but i when think about the oil that goes into frying, not to mention the butter/vanaspati used to make the dough, i feel reluctant to make them. But with the air fryer, it just took only 2 tsp of oil for the frying part and the taste was not much different. Moreover, you are free to move around without the need to stand before the hot oil kadai.
Air fryer works by circulating hot air to cook food. Foods that are pre-cooked, foods that are soft inside and needs to be fried for a crunchy outside suits the best. Deep fried potatoes curry, french fries, dal vada, samosa, pakoras are some of the foods that can be prepared with a tsp of oil in the air fryer. The best part is that the food stays crunchy for a long time. This particular recipe is a no onion - no garlic recipe, telecasted in the zee zest.
I'm making this a bit less spicy, for my kids don't like it spicy.
Ingredients:
Flour - I'm using organic maida.
Vegetables - Potato is used
Spices - Ajwain/Omam, ginger, green chillies, fine pink salt are used
Spice powders - Turmeric powder, fine pink salt, fennel seeds powder, cumin powder, coriander powder, red chilli powder are used.
Oils and fats - Cold pressed groundnut oil, vanaspati are used. Any neutrally flavoured oil and butter can be used.
Method:
Pressure cook potatoes.
Mix vanaspati, salt and ajwain with flour.
Knead into a soft dough, by adding water. Allow to rest.
Pound ginger-green chilli.
Saute oil with spice paste, potatoes, and spice powders.
Roll out the dough into 6' circles.
Cut the circle into half.
Fold one half of the semicircle.
Close the remaining half .
Stick the edges with the help of water, leaving alone the curved area, such that it resembles a cone.
Fill the potato mixture.
Seal the edges on all sides.
Air fry at 180 C for 20 minutes or deep fry.
Variations:
Add some peas if you would like to. Use coriander seeds and fennel seeds instead of powders. Pound them using mortar and pestle.
Accompaniments:
Green chutney, imli ki chutney, khajur-tamatar chutney, tomato ketchup goes well with this snack.
Storage:
Store it in the refrigerator and reheat in the microwave for 10 sec's before serving.
Pre-Preparation:
Pound ginger and green chilli. If using coriander seeds and fennel seeds, pound them coarsely.
Equipment used: Air fryer, rolling pin, board, wide mouthed bowl, towel, mortar and pestle,kadai/pan.
Recipe:
 |
| Air fried samosas |
Crispy, flaky deep fried indian snack with a spicy potato filling.
Total time taken: Resting time 30 minutes + cooking time 20 minutes + 10 minutes for rolling.
No. of servings: 4
1 cup = 240ml.
Ingredients with measurements:
All purpose flour - 1 cup
Vanaspati/butter - 2 tsp
Fine pink salt - to taste
Ajwain - 2 pinches
Water - For kneading(preferably ice - cold)
Filling:
Cooked Potatoes - 2(big)
Pound:
Ginger - 1/2"
Green chilly - 1
Cumin seeds - 1/4 tsp
Spice powders:
Cumin powder - 1/2 tsp
Red chilli powder - 1/4 tsp
Fennel powder - 1/2 tsp
Coríander powder - 1 tsp
Turmeric powder - 1/2 tsp
Fine pink salt - to taste
Directions with pics:
For the outer covering:
1. Take APF, salt, ajwain in a wide mouthed bowl. Add vanaspati or butter.
2. Mix well till it resembles bread crumbs, hold shape when you press them with hands.
3. Add water slowly in stages, knead into a soft but firm dough. The kneaded dough should be like that of a poori dough.
4. Now. cover the dough with a slightly moist towel and allow to rest for 30 minutes at least.
For the Filling:
1.Heat oil in a kadai/pan. Add cumin seeds, when it crackles, add pounded ginger - green chilli. Saute well.
2. Add spice powders, saute well, till raw smell disappears. Add potatoes, salt. Cut, mash and stir till everything combines together.
3. Switch off the flame and transfer the contents to a bowl.
Making the Samosa:
1. Divide the dough into tennis - ball sized balls. For a cup of dough, i got 4 balls.
3. Cut the circle into half.
4. Take one semicircle, fold one half, vertically.
5. Fold the other half, stick the edges with the help of water. It should resemble a cone.
6. Scoop out the potato mixture and fill the cone, press the filling with the spoon a little.
7. Seal the curved mouth area with the help of water, and fold a little to make standing samosa.
8. Repeat with the remaining dough.
9. I'm using Philips Air fryer, which does not require pre-heating. If yours require preheating preheat @ 180 C for 3 minutes.
10. Brush the samosas with oil and place them in the drip tray, one by one.
11. Push the tray back and lock the basket.
12. Air fry for 10 minutes.
13.After 10 minutes, remove the basket, flip the samosas and air fry for another 10 minutes.
14. Remove the basket, take out the samosas from the drip tray and serve with tomato ketchup or imli chutney.
Deep frying Method:
1. Fill 3/4 of a kadai with oil and heat it.
2 Pinch the dough a little and add to the hot oil it it rises up slowly, it is ready for frying.
3. Drop 2 samosas at a time, if you have taken just 1 cup of flour like me.
4. Flash fry the samosas meaning let them cook in the oil for 2 minutes, remove them from the oil and place them on a plate.
5. When you have done flash frying all the samosas, once again fry the samosas one or two at a time till they are golden brown in colour.
6. This method of double frying helps the samosas to achieve a crunchy crust like that of store-bought ones.
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