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No matter what the occasion, samosas in a typical Indian household are a common sight. Got some unexpected guests over? Make a batch of samosas paired with a hot tea, and everyone will go home happy. Preparing for exams with friends? Air fry samosas and have a little bread before starting the next chapter. Basically, no matter what, a crispy samosa with a teekhi hari chutney can always make the day.
However, what bugs the most after having an aloo-filled samosa is the empty calories and the deep frying. But that doesn’t mean you have to bid your favourite snack goodbye. All you need to do is make it healthier by air frying instead of deep-frying. And making aloo samosa from scratch is easier than you’re thinking
With the maida-based dough and a pretty easy-to-make aloo stuffing, you can let the air fryer do its magic, and you’ll get crunchy samosas. And the best part is you don’t even have to compromise the texture. You can decrease the use of oil by 80% and still get the perfe
Read More1 Start by boiling the potatoes in a triply pressure cooker. Its lid will ensure that there are no spills, making your cooking process cleaner and saving the wiping time after your snack is ready.
2 To make the potato filling, heat some oil in a non-stick kadai. It will ensure that the masala does not stick to the bottom and evenly distributes heat so that the potatoes are cooked thoroughly.
3 To get a precise temperature control, you can make the aloo filling on an induction cooktop instead of a gas stove. The induction stove will also help you speed up the cooking process.
4 Go for the Multi-Chef All-in-One Air Fryer for making the samosas. Since it uses about 80% less oil than deep-frying, this modern appliance will be perfect for enjoying samosas without any guilt.
Take a bowl and mix maida, salt, and ajwain. Add some ghee or oil, and knead a coarse dough. Gradually add water to make a stiff dough. Not that the dough for samosas will be firmer than that of regular rotis. Cover the dough with a cloth and let it rest for at least half an hour.
Boil the potatoes and mash them roughly. Heat some oil and splutter cumin seeds. Add ginger and chopped green chillies.
Turn the flame to the minimum and add all the dry spices like coriander powder, turmeric powder, red chilli powder, garam masala, and amchur.
Mix in boiled peas and mashed potatoes, and coat them evenly. Sprinkle chopped coriander leaves and let the filling cool slightly before you stuff it.
Take the covered dough and divide it into five equal balls. Roll each ball into a thick circle and cut it into two semi-circles. Fold each semi-circle into a cone, stuff it with the potato filling you just prepared, and seal the edges by applying a little water.
While you shape the rest of the samosas, preheat the air fryer to 180°C. Brush each samosa with a light layer of oil to get the street-style crunch.
Place the samosas into the basket and air fry for about fifteen to twenty minutes. Once one side is golden brown, flip the samosas, making sure all sides are evenly cooked.
Take the crispy, air-fried samosas out and let them rest for about two minutes. Pair them with a spicy coriander and mint chutney or a sweet imli chutney, and serve hot.
If your samosas are not turning out crispy, it could be because the samosa dough is too soft, or the air fryer is not preheated. So, always keep the dough firm and preheat the air fryer before cooking. You can also spray some oil or brush a light coating to get the street-style crunchy samosas.
Make sure that you seal the edges properly. Apply some water to stick the ends of the samosa and press the seams. Also, avoid overfilling the samosa as excess stuffing can break the samosa while air frying.
Yes, you can prepare the samosas in advance. You can knead the dough, add the filling, and shape them. Refrigerate for up to 24 hours and air fry whenever you want to serve them. If you want to reheat the samosas, air fry for a couple of minutes instead of microwaving.
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