📝 About This Recipe
Experience the quintessential Indian street food classic reimagined for the modern kitchen with a crisp, shatteringly thin crust and a heart-warming, spiced potato and pea filling. By utilizing the air fryer, we achieve that iconic golden crunch with a fraction of the oil, making these a guilt-free indulgence for any occasion. Each bite offers a harmonious blend of earthy cumin, tangy amchur, and a hint of warming ginger, wrapped in a perfectly flaky pastry shell.
🥗 Ingredients
For the Pastry (Dough)
- 2 cups All-purpose flour (Maida) (sifted)
- 1/2 teaspoon Ajwain (Carom seeds) (crushed between palms to release oils)
- 4 tablespoons Ghee (melted and warm)
- 1/2 teaspoon Salt
- 5-6 tablespoons Ice cold water (added gradually)
For the Spiced Filling
- 3 large Russet potatoes (boiled, peeled, and roughly mashed)
- 1/2 cup Green peas (fresh or frozen)
- 1 tablespoon Vegetable oil (for tempering)
- 1 teaspoon Cumin seeds
- 1 inch Ginger (finely grated)
- 2 Green chilies (minced; adjust to heat preference)
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Amchur (Dried mango powder) (adds essential tanginess)
- 1 teaspoon Coriander powder
- 1/4 cup Fresh cilantro (finely chopped)
👨🍳 Instructions
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1
In a large mixing bowl, combine the flour, salt, and crushed carom seeds. Pour in the melted ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs and holds its shape when pressed in your palm.
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2
Gradually add ice-cold water, one tablespoon at a time, kneading into a very stiff and firm dough. Do not over-knead; cover with a damp cloth and let it rest for at least 30 minutes.
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3
While the dough rests, heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
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4
Add the grated ginger and green chilies, sautéing for 1 minute until fragrant. Stir in the peas and cook for 2 minutes.
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5
Add the roughly mashed potatoes along with turmeric, coriander powder, garam masala, amchur, and salt. Mix well, mashing slightly so the spices coat the potatoes evenly.
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6
Turn off the heat, stir in the fresh cilantro, and let the filling cool completely before assembling. This prevents the pastry from becoming soggy.
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7
Divide the rested dough into 6 or 7 equal-sized balls. Roll each ball into an oval shape about 6-7 inches long and 1/8 inch thick.
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8
Cut the oval in half crosswise to create two semi-circles. Lightly brush the straight edge of one semi-circle with water.
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9
Fold the straight edge to form a cone, overlapping the edges slightly and pressing firmly to seal the seam.
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10
Stuff the cone with 2-3 tablespoons of the potato filling. Brush the inside circular edge with water, make a small pleat on the back side, and pinch the edges together to seal the samosa shut.
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11
Preheat your air fryer to 375°F (190°C). Lightly brush each samosa on all sides with oil or ghee to ensure a golden finish.
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12
Place the samosas in the air fryer basket in a single layer, ensuring they do not touch. Cook for 15-18 minutes, flipping halfway through, until they are deep golden brown and crispy.
💡 Chef's Tips
For the flakiest crust, ensure your dough is very stiff; a soft dough will result in a bread-like texture rather than a crisp one. Always allow the potato filling to cool to room temperature; steam from hot filling will cause the pastry to blister and tear. Don't skip the 'Moyen' process—rubbing the ghee into the flour until it looks like sand is the secret to a professional texture. If the samosas aren't browning evenly, give them an extra light spritz of oil at the 10-minute mark. To store leftovers, let them cool completely and refrigerate; reheat in the air fryer for 3-4 minutes to restore the crunch.
🍽️ Serving Suggestions
Serve piping hot with a side of sweet and tangy Tamarind Chutney. Pair with a vibrant, spicy Mint-Coriander Chutney for a refreshing contrast. Enjoy alongside a steaming cup of Masala Chai for the ultimate afternoon snack. Serve as 'Samosa Chaat' by crushing them slightly and topping with yogurt, chickpeas, and sev. Accompany with thinly sliced red onions soaked in lemon juice and a pinch of chaat masala.