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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
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    1 dozen


  • 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)


  • 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.
  • 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.
  • 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.
  • 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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