Punjab
Air fryer samosa
Flaky shell, spiced potato, no kadai of oil. Fold a batch, freeze, air fry from frozen.
75 minTime
6 gProtein each
mediumSpice
Make it your way
Grandma's wayPunjabi aloo samosa, air fried.
The original251kcalsame
6 gproteinsame
4 gfibresame
75minutessame
Air fryer samosa.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Rub 2 tbsp oil into the flour, ajwain and salt until it holds when pressed. Add water slowly to a stiff dough. Rest 20 minutes.
- 2Crackle cumin and crushed coriander in a little oil, add ginger, chilli, peas, potatoes and spices and mix well. Cool.
- 3Roll the dough into ovals, cut in half, fold each into a cone, fill and seal with water.
- 4Brush with the remaining oil and air fry at 170°C, then 190°C, until golden. To freeze, freeze uncooked on a tray, then bag.
- 5From frozen, air fry at 180°C for 15 to 18 minutes. Reheat cooked samosas at 170°C for 5 minutes.
Serve it like this
Serve hot on a plate with green chutney and tamarind chutney, and masala chai.
