Air fryer recipe · Snacks
Air-Fryer Samosa Chaat Shells
Crushed crisp samosa shells layered with chickpeas, yogurt, and twin chutneys.
- 27 minTotal time
- 195°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 95kcal
- 3.8 gprotein
- 11.3 gcarbs
- 3.7 gfat
- 2.2 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Filled samosa shells6 small
- Boiled chickpeas (chole)1 cup
- Whisked yogurt1 cup
- Coriander chutney3 tbsp
- Tamarind chutney3 tbsp
- Fine sev1/2 cup
Method
Brush the shells
Lightly brush the assembled samosas all over with oil so the pastry browns into a crisp, crackly shell. A thin, even coat is all it takes to get that deep-fried look from the dry air fryer heat.
Warm the chole
Heat the boiled chickpeas with a pinch of salt until warm and glossy. Lightly mash a spoonful of them so they turn a little creamy and cling to the broken shell instead of rolling off the plate.
Crush, don't shatter
Once fried, break each samosa into rough chunks while still warm to open up the soft filling inside. Pile the pieces into shallow bowls so they form a crisp, craggy base to hold the toppings.
Layer the chaat
Spoon the warm chole over the crushed samosas, then pour the whisked yogurt across the top. Lace over both chutneys and finish with a heavy shower of sev for crunch in every spoonful.
Air-fry the samosas
Arrange the samosas spaced apart and air-fry at 195C for 16 min, flipping once for an even crust. They are ready when deep golden and crisp right through the seams, with no soft, doughy patches.
