Air fryer recipe · Snacks
Golden Punjabi Veg Samosa
Flaky pastry cones bursting with spiced potato and peas, fried on far less oil.
- 45 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 200kcal
- 5.6 gprotein
- 42.5 gcarbs
- 0.6 gfat
- 3.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Maida (refined flour)1.5 cups
- Boiled potatoes3 medium
- Green peas1/2 cup
- Cumin seeds1 tsp
- Garam masala1 tsp
- Ajwain (carom seeds)1/2 tsp
Method
Make a stiff dough
Rub ajwain and two tablespoons of warm oil into the maida until it clumps when pressed. Add water sparingly to form a tight, firm dough and rest it covered for twenty minutes. A stiff, oil-rich dough is what gives samosa its signature crisp, bubbled shell.
Cook the filling
Temper cumin seeds in a little oil, then add crushed potatoes, peas and garam masala with a pinch of salt. Mash and stir for three minutes until the spices coat everything evenly, then cool fully. Dry filling keeps the pastry from going limp.
Shape the cones
Roll each dough ball into an oval, cut it in half, and form a cone by overlapping the straight edge with a dab of paste. Fill the cone two-thirds full and pinch the top shut, pleating slightly for a flat base. Make sure every seam is firmly sealed so nothing leaks.
Brush generously
Coat the samosas all over with oil using a brush, paying attention to the folded edges. Skipping this leaves pale, dry patches on the finished pastry. Preheat the air fryer while you finish brushing.
Air-fry low and slow
Arrange the samosas spaced apart and turn them once midway for even colour. Air-fry at 180C for 18 minutes until golden and crisp all over. Rest two minutes before serving with mint and tamarind chutney.
