Air fryer recipe · Snacks
Baked Air-Fryer Samosa
All the spiced-potato comfort of a samosa with a flaky crust and barely any oil.
- 40 minTotal time
- 180°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 150kcal
- 4.3 gprotein
- 33.7 gcarbs
- 0.7 gfat
- 5.5 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Whole wheat flour1 cup
- Boiled potato2 medium
- Green peas1/3 cup
- Cumin and coriander seeds1 tsp each
- Amchur powder1 tsp
- Carom seeds1/2 tsp
Method
Knead a firm dough
Mix the wheat flour with the carom seeds, a pinch of salt and just enough water to make a stiff dough. A tight, firm dough rolls out thin and bakes into a crisper crust instead of a soft, bready one.
Prepare the filling
Crackle the cumin and coriander seeds in a dry pan, then stir in the mashed potato, peas and amchur. Cook a few minutes so the spices coat the filling and the moisture cooks off, which keeps the crust from going soggy.
Shape the samosas
Roll the dough thin, cut into half circles and fold each into a cone. Fill with the spiced potato and seal the edges firmly with a little water. A tight seal stops the filling spilling out during cooking.
Mist and rest
Lightly mist the sealed samosas with water and let them sit for five minutes. The thin film of moisture helps the surface brown into an even golden colour in the dry air-fryer heat.
Air-fry until flaky
Arrange the samosas with space between them and air-fry at 180°C for 22 min, turning once. They are done when the crust is deep golden and crisp all over, with a firm shell that crackles when tapped.
