Air-Fried Samosas: A Healthy, Tasty Treat?

Samosas are a delicious Indian snack, but frying them in oil makes them less healthy. Air frying is a handy way to cook samosas without using large amounts of oil, and they can be cooked from frozen. You can make the dough and filling from scratch, or buy pre-made samosas to cook in your air fryer.

How to make the dough for the samosa pastry

Making the dough for the samosa pastry is a lot like making any other dough. However, to get the right consistency for a crispy, flaky pastry, you'll need to use very little water and more oil or fat. Here's a step-by-step guide:

Ingredients

• 2 cups plain white flour
• 3 tablespoons olive oil
• 1/2 teaspoon ajwain (carom seeds)
• 3/4 teaspoon salt
• 1/2 cup cold water, plus 1-2 extra tablespoons if needed

Method

• Add the flour, oil, carom seeds, and salt to a bowl.
• Mix the ingredients with your fingertips for a few minutes until the mixture resembles breadcrumbs.
• Add half a cup of cold water and knead the mixture into a stiff dough. If the dough is too hard to knead, add a tablespoon or two of extra water to increase pliability. The dough should be firm, not soft.
• Cover the dough with a tea towel and set it aside to rest for 30 minutes.

Tips

• Always use plain white flour.
• It's important to rub the oil, salt, and ajwain seeds into the flour to form breadcrumbs before adding water. This creates a beautiful, flaky pastry.
• When it's time to roll out the dough, use a stone benchtop or marble/granite pastry board. This will help the dough relax and grip the surface without sticking to the rolling pin. If you don't have a stone surface, roll the dough between two sheets of baking/parchment paper.
• Make sure you roll the pastry to a 2mm thickness. Anything thinner will tear when you add the filling, and anything thicker will result in a doughy samosa that won't cook through properly.

Now that you've made your samosa pastry dough, you're ready to start assembling your samosas!

How to make the filling for the samosas

Making the filling for samosas is easy. The filling is usually made up of vegetables, including potatoes, peas, carrots, corn, and onions. You can also add in spices such as ginger, chilli, cumin seeds, garam masala, turmeric, and salt.

• Chop the vegetables finely to ensure even cooking.
• Heat oil in a pan and add the whole spices such as cumin seeds, ginger, and chilli. Sizzle for a few seconds until fragrant.
• Add the chopped onions and sauté for a few minutes until softened. Do not brown the onions.
• Add the remaining vegetables, such as potatoes, carrots, and peas. You can also add a splash of water to help the vegetables cook through.
• Cover the pan and cook the mixture on low heat until everything is tender. Stir occasionally to prevent burning.
• Once the vegetables are soft, add the ground spices, such as garam masala, and any additional ingredients like mango chutney.
• Gently mash the mixture with a spoon to create a filling that binds together. You can adjust the consistency by mashing more or less, depending on your preference.

The filling is now ready to be used in your samosas! Remember to let the filling cool down before filling the samosa pastry to make it easier to handle. Enjoy crafting your delicious samosas!

How to assemble the samosas

Assembling the samosas is a straightforward process, but it requires a bit of precision and attention to detail. Here's a step-by-step guide on how to assemble the samosas:

Preparing the Dough:

• Combine the dry ingredients: In a large mixing bowl or stand mixer, combine plain white flour, a small amount of ajwain or carom seeds, and salt. You can also add other spices like cumin seeds or crushed coriander seeds for extra flavour.
• Add oil or ghee: Mix in a small amount of oil or ghee (clarified butter) to the dry ingredients. This will give the dough a flakier texture.
• Add water gradually: Slowly add chilled water to the mixture and mix until a firm, stiff dough forms. You can use a stand mixer with a dough hook attachment or knead the dough by hand. If kneading by hand, it should take about 7-8 minutes to achieve a smooth dough.
• Rest the dough: Cover the dough with a damp cloth or wet tea towel to prevent it from drying out. You can also place it in an Instant Pot on Yogurt mode for an hour to keep it moist.

Making the Filling:

• Prepare the spices: Heat oil in a pan and add whole spices like cumin seeds, ginger, asafoetida (hing), and green chillies. You can also add crushed coriander seeds, garam masala, and black pepper for extra flavour. Sauté for a few seconds until fragrant.
• Add potatoes and peas: Mix in boiled and mashed potatoes, along with thawed frozen green peas. You can also add other vegetables like carrots, corn, or onions. Cook this mixture for a few minutes, mashing the potatoes slightly to create a cohesive filling.
• Cool the filling: Remove the filling from the heat and allow it to cool down. You can add fresh coriander leaves or chopped cilantro at this point to add a burst of flavour and colour.

Assembling the Samosas:

• Divide the dough: Divide the rested dough into equal portions, depending on the size of samosas you want. For mini samosas, divide the dough into 20 balls, and for larger samosas, divide it into 8 balls.
• Roll the dough: Roll each ball of dough into an oval shape. The size will depend on the portion size. For larger samosas, roll the dough to about 10 inches long and 6 inches wide. Grease the dough balls with a drop of oil if needed to prevent sticking.
• Cut and shape the dough: Cut each oval-shaped dough in half. Take one half and position it so that the cut edges are towards your index finger and thumb. Dab your other index finger in water and moisten the top straight edge. Now, shape it into a cone by slightly overlapping the edges, with the cavity of the cone facing you. Gently press the overlapping edges to seal them and ensure they won't leak during cooking.
• Fill the samosa: Gently fill the samosa cone with the prepared filling. Be careful not to overstuff it, leaving some space at the top.
• Seal the samosa: Apply water to the open edges of the cone and pinch them closed, sealing the samosa. Press the bottom of the samosa gently on your palm to give it a firm base so that it can stand upright.

Repeat this process until you have assembled all your samosas. Now they are ready to be cooked using your preferred method, such as air frying, baking, or traditional frying.

How to cook the samosas in the air fryer

How to cook samosas in an air fryer

Ingredients

• All-purpose flour
• Oil (vegetable, sunflower, or peanut oil)
• Chilled water
• Ghee (optional)
• Caraway seeds (optional)
• Boiled and chopped potatoes
• Aromatics (onion, ginger, and green chillies)
• Spices (garam masala, ground coriander, ground cumin, and salt)
• Peas (fresh or frozen)
• Lemon juice
• Fresh coriander

Method

• Make the dough by combining flour, oil, warm water, and salt.
• Mix the ingredients until they form a smooth ball.
• Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
• Boil the potatoes until tender, then drain.
• Heat oil in a skillet and saute the onion until softened.
• Add the ginger, chillies, and spices to the skillet.
• Add the potatoes to the skillet and cook, mashing with a spatula.
• Stir in the peas and remove from the heat.
• Let the mixture cool, then add lemon juice and coriander.
• Divide the dough into golf-ball-sized balls and roll or pat them out into thin rounds, about 4 inches across.
• Place about a tablespoon of filling in the centre of each dough round.
• Fold two sides up until they meet and press to form a seam.
• Bring up the third side and press together to make two more seams, forming a triangular pyramid shape.
• Line the air fryer basket with a parchment paper or silicone liner.
• Arrange the samosas in a single layer in the basket, making sure they are not overcrowded.
• Spritz or brush the samosas generously with oil.
• Air fry at 180°C/355°F for 4 minutes, then turn them over and air fry at 200°C/400°F for another 2 minutes.
• Optionally, grill for 1 minute on each side if your air fryer has this function.

Tips

• You can use a tortilla press or place the dough between two sheets of cut-open plastic bag to flatten it.
• If using frozen samosas, there is no need to defrost them first.
• For a crispier texture, brush the samosas with oil on both sides before air frying.
• Avoid overcrowding the air fryer basket to ensure even cooking and crispiness.
• For frozen samosas, air fry at 380°F for 12 minutes, turning them halfway through.

How to store and reheat leftover samosas

To store leftover samosas, it is recommended to place a paper towel between them and keep them in an airtight container or bag in the refrigerator. They should last for about three to five days.

When you are ready to reheat your samosas, remove them from their container and place them in the oven or air fryer at around 300–350 degrees Fahrenheit for about 10 minutes, or until warmed through. This will keep them crispy.

If you are short on time, you can use a microwave, but be aware that this can make the pastry soft. If you do use a microwave, use short bursts of 10 seconds to prevent sogginess, and finish them off in the oven or on the stove if needed.

Frequently asked questions