How to Make Crunchy Air Fryer Samosas

Samosas made in an air fryer are a family favorite and simple to prepare, though the exact recipe will vary depending on the kind of air fryer you use.

Tips for cooking samosas

Do not overcrowd the basket or baking sheet while using an air fryer, oven, or crispy lid. You need the air to pass to all of the surfaces; if they are touching, they won't get crispy.

When frying samosas, avoid adding too many to the pan at once because doing so causes the oil to cool down, resulting in soggy samosas.

If you are using potatoes, make sure to just boil them halfway through or they won't finish cooking and will be tough.

Make sure the sides of the dough are after well sealed to prevent stuffing leakage when cooking.

Avoid skipping the optional step of adding spice and seasoning if you can because they give the stuffing a wonderful flavor.

Ingredients

For dough:

2 cups all-purpose flour

3 tablespoons vegetable oil

1/2 teaspoon salt

1 cup water

For Stuffing:

3 tablespoons oil

5 medium potatoes, boiled and chopped

1 cup green peas

1 teaspoon ginger finely chopped

1 teaspoon garam masala

1/2 cumin seeds

Salt to taste

1 tablespoon water

3 tablespoon oil to coat samosas

Instructions

Kneading the dough:

Use your hands to knead the dough or a stand mixer

Mix in the flour, salt, and oil after adding them. Gradually add the water and knead a compact, firm dough.

This procedure will take 5 to 6 minutes on low speed if using a stand mixer. If using your hands, knead the dough for about 7-8 minutes, or until it is smooth.

To avoid the dough from drying out, cover it with a damp cloth and set it aside.

Making the Stuffing;

Warm up the oil in a skillet, then add the ginger, cumin seeds, salt, and garam masala. And cook until fragrant.

Add the chopped boiled potatoes, semi-mash them and cook until the potatoes start sticking to the pan.

Add the peas, allow to cook for a few more minutes then let the mixture cool.

Fill the samosa pockets:

Divide the dough into eight balls for large samosas or 20 small samosas,

Roll the dough into an oval about 10 inches long and 6 inches wide. Grease the ball with a drop of oil if required.

Divide the oval-shaped rolled dough in half then take the half so that the cut edges are facing the tips of your thumb and index finger.

Apply water from one edge to the other by dabbing it on the index finger of the thumb.

Shape it into a cone with the cavity facing you, slightly overlapping the edges.

To ensure that the edges are sealed, lightly press the overlapping edges together.

Gently stuff the samosa pockets, wet the exposed edges, and then squeeze the edges to close them once more.

Press the bottom of the samosa gently on the palm to give it a firm seat which will make the samosa stand.

Air frying the samosas

Set the air fryer to 350 degrees. In batches, Place samosas in a single layer in greased air fryer; spritz with cooking spray then cook until golden brown, 7-8 minutes, turning once. Serve warm.

Deep frying samosas

In a heavy bottom pan, heat up enough oil to deep fry the samosas.

Once the oil is hot, turn down the heat from high to medium before carefully adding the samosas. Cook the other side until it turns golden.

Remove the samosa and place them on a kitchen towel to absorb excess oil then repeat the procedure for the remaining dough

Summary

These ginger, cumin, and garam masala-flavored air-fried samosas will leave you craving mouthfuls of the ideal, savory samosa crunch.