If you air fry your Punjabi samosas, you can enjoy their traditional taste while also making them healthier. Inside these samosas is a tasty mix of potatoes and peas, and the outside is crispy.
Ingredients: 2 cups all-purpose flour. 4 tablespoons vegetable oil. 1/2 teaspoon ajwain seeds. 1/2 cup boiled and mashed potatoes. 1/2 cup boiled and mashed peas. 2 green chilies, finely chopped. 1 teaspoon ginger, grated. 1 teaspoon cumin seeds. 1/2 teaspoon turmeric powder. 1 teaspoon garam masala. Salt to taste. Oil spray for air frying.
Instructions: Put the all-purpose flour, 4 tablespoons of vegetable oil, ajwain seeds, and a pinch of salt in a bowl and mix them together. Add water as needed to knead the dough into a firm mass. Put a damp cloth over it and wait 20 minutes. Warm up 2 tablespoons of oil in a different pan. Put in the cumin seeds and let them pop. Grate the ginger and add the chopped green chilies. Saut for one minute. Put in salt, turmeric powder, garam masala, mashed potatoes, and mashed peas. Cook for two to three minutes, until the filling is well mixed and a little dry. Wait for it to cool down. Make small balls out of the dough and roll each one into an oval shape. To make two half-circles, cut each oval in half. For a triangle pocket, take one half-circle and fold it into a cone. Seal the edges with a little water. Place some of the ready-made potato-pea mixture in each pocket. Then, close the open edge to make a samosa. For 5 minutes, heat your air fryer up to 375F 190C. Leave some space between the samosas when you put them in the air fryer basket. Apply a thin layer of oil to the samosas. Before you flip the samosas over, air fry them at 375F 190C for 12 to 15 minutes, until they are golden brown and crispy. Indian samosas that have been air-fried should be served hot with chutney or ketchup.
