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Samosas

Total Time

Prep: 20 min. Cook: 15 min.

Makes

1 dozen

This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas and then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. —Soniya Saluja, The Belly Rules the Mind
Samosas Recipe photo by Taste of Home

Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons ghee or canola oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon caraway seeds
  • 3/4 cup cold water
  • 5 medium potatoes, peeled and chopped
  • 6 tablespoons canola oil, divided
  • 1 cup fresh or frozen peas, thawed
  • 1 teaspoon minced fresh gingerroot
  • 1 teaspoon garam masala
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • Optional: fennel seed, crushed coriander seeds, caraway seeds or amchur (dried mango powder)

Directions

  1. In a large bowl, combine flour, ghee, salt and caraway seed until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour.
  2. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients if desired. Set aside.
  3. Divide dough into six pieces. Roll one piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring one corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling.
  4. Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.

Nutrition Facts

1 samosa: 280 calories, 14g fat (3g saturated fat), 10mg cholesterol, 203mg sodium, 33g carbohydrate (1g sugars, 3g fiber), 5g protein.

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