I recently bought the Philips Airfryer. I have been weighing this decision for the past several months since it was launched. It is a tempting product to buy because let’s face it we love our fried food. We all drool over those pakodas, fries, nuggets, kachoris and samosas. But the excessive calories due to deep frying makes us stay away. I have two growing sons, and they would love to have their fries and burgers more often. Hence, the lure of airfried food. Hopefully, the taste will be as good sans the ill effects of deep frying. I have been trying many dishes, and samosa is one of them. Of course, cooking samosa recipe remains the same if you want to go for the conventional deep-frying method. All you’ll do in the end is deep fry the samosas to a crisp golden brown in hot oil instead of airfrying.
Here is my recipe:
- Maida/Refined flour 2 cups
- 1 tsp. salt
- 1 tsp. ajwain
- 4 tbsp. ghee/oil
- 2-3 medium size boiled potatoes
- 1 cup boiled peas
- Dry masala
- 1 tsp. saunf (aniseed)
- 1 tsp. coriander seeds
- 1 tsp. cumin seeds
- 4-5 black pepper
- I tsp. pomegranate seeds
- 1 tsp. chilly powder
- 1 green chilly
- ½ inch ginger
- I tbsp. oil
- ½ tsp. cumin seeds
- salt to taste
- Put the salt and ajwain seeds in the flour.
- Add in the oil or ghee and incorporate in the flour.
- It should become the consistency of bread crumbs.
- Now add water little by little to make a stiff dough for the shell. Keep covered for half an hour. Set aside.
- For the masala filling:
- Take a tbsp. of oil in a kadhai.
- Add in cumin seeds and allow them to sputter.
- Now add in green chilly and ginger paste and cook for a couple of minutes. Add the chopped potatoes and peas to this mix and fry some more.
- Dry roast all the dry masalas and coursely grind them in mortar and pestle.
- Add in this dry masala mix to the potato-peas mixture.
- Add salt. Taste and adjust seasoning.
- To assemble the samosa
- To assemble the samosa,
- Make balls from the maida dough.
- Now roll out a circle. Cut it into half. Use each half to form a cone by using water as a glue to form a pocket.
- Put one teaspoon of the cooled filling inside and seal the ends with water.
- Make all samosas in this manner.
- Brush lightly with oil and put in a preheated airfryer for about 8-10 minutes at 200 degrees C.
- Your samosas will be ready and golden brown.
You can also bake the samosas in an oven if you don't have an airfryer.
Unlike the flaky pastry of a conventional samosa, this one is way crunchier. But, the taste is great. I will try some other tricks to see if the pastry can be made more flaky in some manner with my next outings.
This is what the masala filling looks like
The shell is made by rolling out a ball of dough and then cutting it into half. Each half is rolled into a cone and filling is put in to form a samosa.
Overall, this is a tasty, much-healthier version of this much-loved Indian snack. Try it. Like I said earlier, you can use the same recipe and deep fry the samosas in hot oil for the good old taste. Your delicious samosa is ready to be had with adrak chai.
If you were wondering how to make samosas, this recipe will by your answer. This could be your Ramzan special or Diwali special recipe. Your guests would love it.
You can buy Philips Airfryer on Amazon by clicking here.
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