Love Punjabi samosas but hate deep-frying? Try this air fryer samosa recipe. With a crispy exterior and a delicious potato filling, this air fryer vegetable samosa recipe tastes just just like deep-fried!
Combine flour, carom seeds, salt, and ghee in a medium-sized bowl.
Rub the ghee into the flour using your fingers until it is combined and resembles breadcrumbs.
Add water in small increments, a tablespoon at a time and knead till the dough is stiff and pliable.
Let the dough rest for at least 30 minutes.
Boiling potatoes
Add 1.5 cups of water to the steel insert of the Instant Pot. Place a trivet over it.
Add the diced potatoes in a steamer basket. Place the steamer basket over the trivet.
Close the lid and set the vent to sealing position.
Pressure cook on high for 5 minutes. When the cooking cycle is complete, wait for 5 minutes and then release pressure by moving the vent to the venting position. [Note: the potatoes are done if they can be easily mashed]
Carefully remove the steamer basket and set it aside.
Making the stuffing
Add oil to a wok kept over medium heat.
Once the oil is hot, add cumin seeds. When they start to sizzle, add asafoetida, green chilies and ginger. Sauté them for about 10 seconds.
Add steamed potatoes and peas, fennel seeds, cumin powder, coriander powder, dry mango powder, ground black pepper, garam masala (if using) and salt.
Cook for about 3-4 minutes to allow the potatoes to absorb the spices. Mash the potatoes as it cooks. Note: You don't have to completely mash it just enough so that there aren't any pointy edges.
Add the chopped cilantro and mix well. Let the stuffing cool completely.
Making the samosa
Take a small portion of the dough (roughly the size of a golf ball). Place the portion between the palms of your hands and shape them into a ball. Note: Make sure the remaining dough is covered with a clean, damp cloth so it doesn't dry out.
Flatten the ball and roll it into an oval shape (approx 7 inches long X 5 inches wide)
Cut the rolled sheet into half.
Dab the edges with water.
Shape the sheet into a cone making sure one edge overlaps the other.
Hold the cone between your thumb and the rest of the fingers as shown in the picture below.
Carefully put the stuffing in the cone till it is 3/4th full.
Pinch the circular side right in the center to create an overlapping edge.
Dab the inside edges of the cone with water. Press the opposite edges of the samosa together to seal them.
Press along the edges to seal it tight.
Place the samosa on a flat surface and press it gently to flatten the base such that the samosa can stay upright.
Brush the samosa with oil till it is completely coated. Line the air fryer tray with parchment paper. Arrange the samosas on the tray without overcrowding them.
Repeat the process with the rest of the dough.
Air frying the rolls
Set the air fryer at 375°F. Let it preheat for about 5 minutes.
Place the tray in the air fryer. Cook it for 10 minutes at 375°F.
Brush the samosas with oil and cook them again for 10 minutes.
Depending on the air-fryer, the samosas may need additional time to turn golden brown. Increase the temperature to 400°F and cook for another 3-4 minutes. Note: The time for the samosas to brown may vary depending on the air fryer, so adjust the cooking times accordingly.
Transfer the samosas to a plate - don't overcrowd. Note: Thesamosas will continue to brown as it cools down.
Serve hot with green chutney, tamarind chutney or ketchup.