Love Indian samosas but hate deep-frying? Do that air fryer samosa recipe. With a crispy exterior and a delicious spiced potato filling, this air fried vegetable samosa recipe tastes and appears similar to the deep-fried ones.
What’s samosa?
The classic samosa is triangular in shape and consists of a flaky pastry full of a savory stuffing – often containing potatoes, peas, and spices, although meat could also be included.
The pastry is then deep-fried in oil, drained, and served to hungry customers. It’s a preferred street food with many variations based on the region it’s made.
Other than India and other countries in Southeast Asia, it’s popular in North and East Africa, many Arab countries, Portugal, and Brazil, even though it is understood by various names.
Origin story
While most Indians consider Samosa (pronounced suh·mo·suh) originated from India, shockingly, it shouldn’t be. Its roots have been traced back to the Persians all of the strategy to the ninth or tenth century when it was known as .
Some references in old Arab cookery books also call these minced meat-filled triangles , , and (all derived from the Persian word ). These snacks were carried by merchants once they ventured out for trading.
Eventually, as these merchants traveled to Southeast Asia, the samosas made their way into India, then often called , named due to their pyramid-like shape.
They became popular in India in the course of the thirteenth or 14th century due to the chefs within the royal kitchens in Delhi. These chefs, who originally got here from the Middle East and Central Asia, made samosas containing meat, ghee, onions, and other ingredients.
Because the food traveled across India, the unique became more of a guiding post as each region added its own special touches. Because of this, the classic Indian samosas have develop into incredibly diverse.
The quintessential samosa, sometimes called potato samosa or vegetable samosa incorporates a spiced stuffing full of potatoes and green peas. It’s wrapped in a dough produced from all-purpose flour mixed with butter or ghee and deep-fried until crispy. This type is a conventional Indian style and is the most well-liked worldwide.
If you should learn more, take a look at this fascinating article on the history of samosa.
Chances are you’ll know samosa by a few of its alternative names and, in fact, variations, including:
- Aloo samosa or potato samosa – where it’s filled with potatoes and sometimes peas.
- Punjabi samosa – regional variation from Punjab.
- Vegetable samosa
- Chicken samosa
- Chamuças – Portuguese version made with chicken
- Lukhmi (Hyderabad) is made with minced meat – far crustier than the normal samosa.
- Shingara (Bengal region) – the filling is made with potatoes, peas, and cauliflower (in the course of the winter) and potatoes and peanuts (remainder of the time)
- Somsa – popular in Kazakhstan. It is usually baked and has a crumblier crust.
- Sambusas (Africa) – full of spiced meat (chicken/beef).
- Sambusak (Arab countries) – full of feta cheese, onions, minced chicken, meat, and spinach.
About this recipe
Having grown up in Mumbai (Bombay), I have probably consumed samosas each week of my life. They were made fresh by street food vendors whose stalls you possibly can find at every corner of the town and, in fact, the school cafeterias.
When paired with hot masala chai, these roadside snacks tasted just divine.
I all the time desired to make samosa at home, but to be honest, deep-frying shouldn’t be my thing. I hate the mess it causes, after which I actually have to cope with a big vat of oil.
Having been obsessive about my air fryer these days, I assumed this could be an excellent recipe to adapt. It just took slightly little bit of tinkering with the temperature, and I used to be in a position to nail the recipe.
The result was a crispy samosa with a flaky crust and a delicious savory potato filling without deep-frying. How satisfying!
I can’t wait for you to do that recipe and air fry samosas! These homemade samosas might be much healthier and tastier than those you discover in Indian restaurants within the US.
Reasons to like this recipe
- Tastes similar to the deep-fried version without all of the calories.
- Should you hate deep frying as I do, you’ll love making it within the air fryer – No mess and no fuss.
- Perfect for a crowd – Great for parties as you may prep ahead.
- It’s easy to reuse any leftover filling in sandwiches or bread rolls.
Here’s what it’s worthwhile to make the recipe
You’ll need an air fryer to make this recipe. Listed here are the 2 that I like to recommend
Other equipment/tools
The way to fold samosas
Full instructions are included within the recipe card, but here is the summarized version of methods to fold the pastry for veggie samosas:
- Divide the dough into golf ball portions and roll it right into a ball. Flatten the ball and roll it into an oval sheet, then cut it in half horizontally.
- Dab the cut straight edge with water.
- Shape the rolled samosa pastry right into a cone ensuring one edge overlaps the opposite.
- Fill the cone with stuffing until it’s 3/4ths full.
- Pinch the circular side in the middle, creating an overlapping edge. Dab the perimeters with water.
- Press the alternative edges together to seal them.
- Place the samosa on a cutting board or flat surface, and press it gently to flatten the bottom enough that the samosa can stay upright.
- Brush with oil, repeat with remaining dough, then cook and luxuriate in.
Dipping sauce for samosas
One of the best strategy to savor these delicious samosas is with chutneys. Listed here are my favorite ones.
Don’t have the chutneys handy? Serve it with ketchup as a substitute.
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Air fryer Vegetable Samosa
Love Punjabi samosas but hate deep-frying? Do that air fryer samosa recipe. With a crispy exterior and a delicious potato filling, this air fryer vegetable samosa recipe tastes just similar to deep-fried!
Veggies for the stuffing
- 4 medium-sized potatoes, diced
- 1.5 cups water
- ¼ cup green peas optional
Prevent your screen from going dark
Boiling potatoes
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Add 1.5 cups of water to the steel insert of the Fast Pot. Place a trivet over it.
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Add the diced potatoes in a steamer basket. Place the steamer basket over the trivet.
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Close the lid and set the vent to sealing position.
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Pressure cook on high for five minutes. When the cooking cycle is complete, wait for five minutes after which release pressure by moving the vent to the venting position. [Note: the potatoes are done if they can be easily mashed]
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Fastidiously remove the steamer basket and set it aside.
Disclaimer: Approximate dietary information is provided as a courtesy and might vary depending on the precise ingredients/brands used. If you might have health issues, please work with a registered dietician or nutritionist.
Serving: 1samosaCalories: 116kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 187mgPotassium: 207mgFiber: 2gSugar: 1gVitamin A: 31IUVitamin C: 10mgCalcium: 13mgIron: 1mg
Variations to try
- Add cashews and raisins to the tempering.
- It could be filled with other fillings reminiscent of shredded chicken, lamb, etc.
- Skip the green peas.
- For a vegan version, skip ghee and use oil reminiscent of avocado, sunflower, or any vegetable oil will do.
- As a substitute of using store-bought coriander and cumin powder, you may use crushed cumin and coriander seeds. Be certain to dry roast them till they’re fragrant after which crush them using a mortar and pestle to a rough powder.
The way to prep ahead
Whole samosas: Fill the samosas but don’t air fry them. Place them on a baking sheet and flash-freeze them for about two hours. Transfer them to an air-tight container and freeze them for a couple of month. No have to thaw them before air frying.
Filling: Alternatively, you possibly can make the filling, refrigerate it for 2-3 days or freeze them for a month.
Dough: The dough could be made upfront and refrigerated for as much as 3-4 days. Let it come to room temperature before rolling it.
Storage suggestions
If you might have any leftover air-fried samosas, you may store them in an airtight container within the fridge for 3-5 days. For the very best quality and crispiest results, allow them to chill to room temperature before transferring them to the container. Any warmth will develop into condensation and cause them to develop into soggy.
If you’re able to reheat, preheat your air fryer to 350ºF and cook them for 2-4 minutes or until crisp and heated through.
Repurposing leftover samosas
- Use any leftover potato filling in sandwiches or bread rolls.
- Mash the filling and use it to make aloo paratha.
- Make aloo samosa chaat – To achieve this, break the cispy samosas into half and serve it in a bowl or plate of channa masala topped with sweetened yogurt, chopped onions, bhujia and drizzle with cilantro and tamarind chutney.
Other easy appetizer recipes to try
These air fryer samosas are one in all my favorite appetizers to make. Listed here are a couple of easier air fryer recipes so that you can try :
- Air fryer chicken 65 – This healthier version of the classic Indian-style appetizer is so good that it can disappear in seconds!
- Air fryer onion pakoda
- Air fryer chicken tikka
- Juicy air fryer chicken wings – Juicy on the within, crispy on the skin; these air fryer chicken wings are finger-licking good!
