Frying Samosas: Air Fryer Tips And Tricks

Samosas are a beloved Indian snack or appetiser, often served as a starter in Indian restaurants. They are fried pockets of dough, stuffed with spiced potatoes, peas, and other vegetables. Traditionally, they are deep-fried in oil, but they can also be cooked in an air fryer, which is a healthier alternative. This introduction will cover how long it takes to fry a samosa in an air fryer.

How to make the samosa dough

To make the samosa dough, you will need the following ingredients:

• 2 cups of all-purpose flour
• 1/2 teaspoon of baking powder
• 2/3 cup of water, plus more for shaping the dough
• Olive, vegetable, or canola oil

In a large bowl, sift together the flour, a pinch of salt, and baking powder. Set this aside. In another large bowl, whisk together the oil and water. Pour the liquid mixture slowly into the dry mixture, stirring as you pour. Mix until the dough begins to form a shaggy but cohesive texture.

Switch to using your hands and knead the mixture in the bowl for about a minute. This will help the dough become more cohesive and pliable. Form the dough into a disc, wrap it in plastic, and let it sit at room temperature for about 30 minutes.

After the dough has rested, remove it from the plastic and divide it into 16 equal portions. Roll each portion into a ball and then, using a rolling pin, roll one portion of dough into a 6-inch circle. If the edges are uneven, you can clean them up by hand. Cut the circle in half, so you have two semi-circles. Repeat this process with the remaining dough portions.

Now you are ready to fill and shape your samosas!

How to make the samosa stuffing

To make the samosa stuffing, you'll need the following ingredients:

• Boiled potatoes
• Peas (steamed or frozen)
• Ginger (freshly ground or grated)
• Green chillies (freshly crushed or chopped)
• Cilantro/coriander (chopped)
• Spices: Garam masala, dry mango powder/amchur, black pepper powder, cumin seeds, cumin powder, asafoetida/hing, turmeric powder, ajwain seeds
• Clarified butter/ghee or oil

• Boil and mash the potatoes. If you prefer some texture, leave some large chunks.
• Freshly crush or grind the ginger and green chillies using a mortar and pestle or make a ginger-chilli paste.
• In a mixing bowl, combine the potatoes, peas, cilantro/coriander, and ginger-chilli paste.
• Add the dry ingredients (spices) and mix well.
• Heat the clarified butter/ghee and pour it over the mixture. Mix thoroughly.

Your samosa stuffing is now ready to be used! You can adjust the spices and ingredients to your taste and preference.

How to stuff the samosa

Now that you know how long to fry your samosas, it's time to learn how to stuff them! Here is a step-by-step guide on how to make the perfect samosa filling and assemble your samosas for frying:

Making the Filling:

• Sauté cumin seeds in 2 teaspoons of olive oil in a pan over medium heat.
• Once the seeds start to crackle, add whole coriander seeds, ginger, and green chilli. Sauté for about a minute.
• Add chopped cashews, raisins, and peanuts (if desired), boiled and mashed potatoes, cumin powder, coriander powder, garam masala powder, red chilli powder, salt to taste, kasoori methi leaves, and coriander leaves.
• Mix well and sauté for an additional 2 minutes. Your stuffing is now ready!

Preparing the Dough:

• In a mixing bowl, combine 2 cups of all-purpose flour with carom seeds and salt to taste.
• Mix in ghee or oil, working it into the flour with your fingers until all the flour is coated with fat.
• Gradually add water and knead the dough until it becomes smooth, slightly shiny, and forms a ball.
• Cover the dough and let it rest for about 30 minutes while you prepare the filling.

Assembling the Samosas:

• Divide the dough into eight equal portions.
• Roll each portion into a chapatti (a thin, flat circular dough) about 6 inches (15.2 cm) in diameter.
• Cut each chapatti in half using a knife.
• Spoon 2 teaspoons of filling into the centre of a piece of dough.
• Bring the edges together to form a cone shape and seal them carefully using a little water or a flour and water paste.
• Press the edges of each samosa with your fingers or a fork to ensure they are sealed properly.

Your samosas are now ready to be fried! Follow the frying instructions from your air fryer, and enjoy your delicious, crispy treat!

How to fry, bake or air fry the samosas

How to Fry, Bake or Air Fry Samosas

Air Frying

Air frying is a great way to cook frozen samosas. It's faster than baking and produces a crispier texture than frying. Here's how to do it:

• Preheat your air fryer to 380°F (180°C) for 5 minutes.
• Spray your air fryer basket with non-stick cooking oil or olive oil.
• Place the frozen samosas in the basket in a single layer, leaving space between them.
• Air fry for 11-12 minutes at 380°F (180°C) until golden brown, turning halfway through.
• If you want them extra crispy, increase the temperature to 400°F (200°C) and air fry for an additional 2 minutes.
• Serve hot with your favourite dipping sauce.

Baking

Baking is a healthier alternative to frying, and it's also easier as you don't have to stand by the stove and deal with a pan of oil. Here's how to bake samosas:

• Preheat your oven to 390°F (200°C).
• Line a baking tray with foil or baking paper.
• Brush each samosa generously with melted ghee or cooking oil (sunflower oil or olive oil work well) on both sides.
• Place the samosas on the tray and bake for 10-15 minutes until the corners start to brown.
• Remove the tray from the oven and carefully turn each samosa over.
• Brush with more oil if they look dry, then bake for another 10-15 minutes.
• Remove from the oven and let them cool for a few minutes before serving with your favourite dip or ketchup.

Frying

If you want to fry your samosas, here's a simple method:

• Heat oil in a deep pan or fryer to 350°F (180°C).
• Carefully place the samosas in the hot oil, frying in batches if necessary to avoid overcrowding.
• Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
• Remove from the oil and drain on a paper towel to absorb excess oil.
• Serve hot with your favourite dipping sauce or chutney.

How to store and reheat samosas

Storing and Reheating Samosas:

Samosas are a beloved snack, celebrated for their crisp, flaky crust and delicious filling. However, reheated samosas often lose their signature texture, becoming soggy or dried out. To avoid this, it's important to follow the right storage and reheating techniques.

Storing Samosas:

Samosas can be stored in an airtight container in the refrigerator for up to 3 days. If you wish to freeze them, ensure they are cooled down first to prevent ice crystals from forming, which can result in a mushy texture when thawing.

Reheating Samosas in the Oven:

The oven is the most effective method to reheat samosas and preserve their crispiness. Preheat your oven to 350°F (175-180°C). Place the samosas on a baking tray lined with parchment paper to prevent sticking. Heat for 6-10 minutes, checking regularly, until they are golden brown. Let them rest for 1-2 minutes before serving.

Reheating Samosas in an Air Fryer:

The air fryer is a quick and effective way to reheat samosas and maintain their crispiness. Preheat your air fryer to 350°F (180°C). Place the samosas in the air fryer basket without overcrowding. Reheat for 3-4 minutes, flipping them halfway through for even heating.

Reheating Samosas on the Stove:

For stovetop reheating, use a non-stick pan or tawa over medium heat. There is no need to add oil as the samosas already contain fat. Turn the samosas occasionally for even heating, which should only take a few minutes.

Microwave as a Last Resort:

While the microwave is not ideal for reheating samosas as it can make them soggy, it can be used sparingly. Place the samosas on a microwave-safe plate and heat in short bursts of 20-30 seconds, flipping them in between.

General Tips for Reheating Samosas:

• Avoid placing samosas in the refrigerator if possible, as they can be stored at room temperature for a day (unless they contain meat).
• When defrosting frozen samosas, transfer them to the refrigerator several hours before reheating to allow gradual thawing.
• To achieve a crispier texture, brush or spray the samosas lightly with oil before reheating.
• Always monitor your samosas during the reheating process to prevent overcooking or burning.
• Serve with your favorite dipping sauce!

Frequently asked questions