One of India’s most traditional and popular snack, Samosas, but a healthier (oil free) version. Samosas are traditionally deep fried and stuffed with a potato/pea spiced mixture and served with a tamarind date chutney and coriander mint chutney.
How to get the best ‘flaky’ texture to your samosa
Truth is, it’s not going to feel or look the same as the deep fried ones, but they will definitely have the same delicious taste. I’ve tried baking these in the oven, but found the texture lacked depth and that flaky texture in a traditional samosa. Then I tried the air fryer at various time and 10 minutes at 370º was absolutely perfect. There are a few things to do to ensure that flaky texture in the air fryer though. (I use GoWise air fryer – linked below):
- Make sure your dough is firm
- When you roll out your dough, make sure it’s not too thin and not too thick (if it’s too thick it will take longer to cook and will just end up getting hard).
- Lay down parchment paper if your dough is a little on the sticky side – this will help prevent it sticking to the air fryer basket
What’s the best flour to use if I want to make this GF?
I’ve tried this recipe with GF baking four AND GF all purpose flour (measure for measure) and would strongly recommend using the Measure for measure flour, it is a much better substitute to wheat flour for these savory recipes. (link below).
What sauce should I serve with these samosas?
The BEST is a variety of chutneys, but you can use tomato ketchup as well. My favorite chutneys, which is what a samosa is traditionally served with, are coriander mint and tamarind date (imli) chutney.
Tools used in this recipe:
NO FRY Samosas
For the dough:
For the filling:
- 3-4 boiled potatoes
- 1/2 cup frozen peas
- salt to taste
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp turmeric
- 1/2 - 1 tsp red chili powder
- 1/2 tsp dry mango powder (amchur powder)
- 1 tsp garam masala
- 1 tsp chaat masala
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp ginger garlic paste (I just chopped 1/2 inch ginger, 1 clove garlic and mashed them in my mortar and pestle)
Start making the dough, by combining the flour, carom seeds, and salt. Slowly start adding in a little water at a time to form a stiff dough.
Cover with a damp towel and let the dough rest for 15-20 minutes
In the meantime, start making the filling. In a heated pan, add the cumin and coriander seeds and roast for a couple of minutes.
Add in the frozen peas and mix well - add a little bit of water to ensure nothing sticks to the pan.
Add in the remaining spices and ginger garlic paste, mix well - keep adding water to make sure your spice mixture has a bit of thicker consistency (not runny, but not dry either).
Add in your potatoes (I mashed them with my hands to get a mixture of big and small uneven pieces of potatoes).
Add salt and mix well. Remove from heat and set aside
To fill the samosa - start by rolling out a small portion of the dough (about 1/4 cup) in an oblong shape **don't roll it out too thin because it will break apart when you try to fill it with the mixture**
(video instructions above) using a sharp knife, cut the rolled out dough in half horizontally. Lightly wet the flat edge of the dough and fold it inward to form a cone - press firmly so it sticks together.
Hold the cone in your hand (as you would an ice cream cone) and begin filling your samosa cone - do not overfill, the dough will break otherwise.
Once you've added the filling, lightly wet the open round edges and take the wide edge and fold towards the shorter edge and press down firmly. It should be able to sit firmly on the flat side.
Line your air fryer basket with parchment paper (cut it into the correct shape of the basket) and add the samosas. Air fry for 10 minutes at 370º
Serve with tamarind date and coriander mint chutney.