Crispy Indian potato and pea samosas, air fryer method

Ingredients

• 420 g type 55 all-purpose wheat flour
• 80 ml sunflower oil
• 180 ml cold water
• 2 tsp fine salt
• 900 g waxy potatoes
• 180 g frozen peas
• 1 piece yellow onion
• 3 cloves fresh garlic
• 25 g fresh ginger
• 1 piece fresh green chile
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp ground turmeric
• 1/2 tsp ground cayenne pepper
• 2 tsp garam masala
• 0.5 bunches fresh cilantro leaves
• 2 tbsp lemon juice
• 180 g tamarind chutney

Method

1. Make the dough: combine the flour and salt in a large mixing bowl. Add the sunflower oil and rub it into the flour with your fingertips for 3 to 4 minutes, until the mixture resembles fine semolina and holds its shape briefly when squeezed in your fist.
2. Gradually add the cold water, just enough to bring the dough together into a stiff ball. Knead on the work surface for 4 to 5 minutes: the dough should be smooth but dense. Cover with a lightly damp cloth and let rest for 30 minutes at room temperature to relax the gluten.
3. Boil the potatoes whole or in large chunks in a pot of salted water at 100 °C at a gentle simmer for 20 to 25 minutes. They are done when a knife blade slips easily into the center without resistance. Drain, let cool for 10 minutes, then peel if necessary.
4. Coarsely crush the potatoes with a fork into roughly 1 to 2 cm pieces to maintain texture and avoid a smooth puree.
5. Toast the coriander seeds in a dry skillet over medium heat (about 150 °C) for 1 to 2 minutes, until fragrant, citrusy, and lightly popping. Coarsely crush them in a mortar and pestle.
6. Heat a little oil in a skillet over medium heat (about 160 °C). Add the cumin seeds and fry for 30 seconds: they should turn lightly golden and sizzle vigorously without burning.
7. Add the finely chopped onion and sweat for 5 to 6 minutes until translucent and lightly golden around the edges. Add the minced garlic, ginger, and green chile, then cook for 2 minutes until aromatic.
8. Add the ground turmeric, cayenne pepper, and crushed coriander seeds. Stir over low heat (about 130 °C) for 1 minute until the spices release their aroma and turn the oil a vibrant yellow.
9. Add the crushed potatoes and peas. Cook and stir over medium heat for 4 to 5 minutes: any remaining moisture should fully evaporate, leaving the filling dry and golden-yellow.
10. Remove from the heat and stir in the garam masala, lemon juice, and chopped fresh cilantro. Taste and adjust the seasoning.
11. Spread the filling onto a wide plate and let cool for at least 20 minutes at room temperature until completely cold to the touch (below 25 °C).
12. Divide the dough into equal portions and keep them covered. Roll out each ball with a rolling pin into an even round about 1 mm thick and 15 cm in diameter. Cut each round in half to make two semi-circles.
13. Shape each semi-circle into a cone: lightly moisten the straight edge with water, overlap the opposite edge by about 5 mm, and firmly pinch the seam and the pointed tip to seal tightly.
14. Fill each cone three-quarters full with the cold filling. Lightly moisten the open top edge, pinch the edges firmly together to seal into a triangle, and slightly fold the seam over to ensure an airtight seal.
15. Preheat the air fryer to 180 °C for 3 to 5 minutes. Lightly brush all sides of each samosa with a thin layer of sunflower oil.
16. Arrange the samosas in the air fryer basket without overcrowding so they do not touch. Cook at 180 °C for 14 to 16 minutes in total, gently flipping them halfway through (around the 8-minute mark): the pastry should turn golden, feel crisp to the touch, and sound hollow when tapped.
17. Transfer the cooked samosas to a wire rack and let rest for 3 to 4 minutes before serving so the crust firms up and turns ultra-crispy.
18. Serve hot with room temperature tamarind chutney for dipping.

Nutrition

Per serving

Energy

594.1 kcal

Protein

12.66 g

Carbohydrate

102.01 g

Fat

14.93 g

Fibre

8.09 g

Calcium

73.47 mg

Iron

4.05 mg

Magnesium

44.12 mg