- 300 gram all-purpose flour
- half teaspoon salt
- 1,5 tablespoon neutral oil (e.g. sunflower oil)
- 5 medium-sized potatoes
- 150 gram (frozen) peas
- about 2 cm (0.8 inch) ginger root
- half teaspoon turmeric
- half teaspoon garam masala
- half teaspoon ground chili
- salt to taste
- neutral oil (e.g. sunflower oil)
- chutney for serving
Kitchen equipment needed
- potato peeler
- small pan
- potato masher
- fine grater
- small skillet
- standmixer or knead the dough by hand
- small knife
- airfryer, oven or frying pan
Preparation — 30 minutes
Peel the potatoes, chop them into chunks and cook them in boiling water. The exact cooking time depends on the size of the chunks. Drain the potatoes and create a coarse mash with a potato masher. Stir the (frozen) peas into the warm mash and set aside.
Meanwhile create the dough by combining flour, salt and oil. Add a bit of water and keep on kneading until you’ll end up with a dough ball. It shouldn’t be too wet or sticky, so add just a tablespoon of water at a time. Let the dough ball rest for about 15 minutes.
Peel and finely grate the ginger root. Heat a bit of oil in a small skillet and cook grated ginger, turmeric, garam masala and chili powder for about 2 minutes. Add the potato mash to the spices and season the filling with salt. Set aside until it has cooled off enough.
Finishing the airfryer samosas — 45 minutes
Dust your work surface and rolling-pin with flour. Divide the dough into equal parts and roll each small ball into a round shape (about 12 cm – 4.7 inch). Slice each round into half en place it in front of you cut side upwards. Fold the edge downwards, use your finger dipped in water to make the edge a bit wet and fold the other edge downwards to create a cone. Place a tablespoon of the filling inside and use your finger again dipped in water to make the edges wet. Press it well to close the samosa, place the samosa on a plate with a bit of flour to prevent it from sticking. Repeat until all the dough and filling has been used.
You can fry the samosas in oil, but this version is air-fried. You can also bake them in the oven instead. Coat all sides of the samosas with oil and place them on the baking tray of your airfryer. How many you can bake in one batch depends on the size of your airfryer, don’t overcrowd it. Air-fry them beautiful golden brown at 185 degrees Celsius or 365 degrees Fahrenheit for 18 minutes.
Serve with a chutney, such as this tomato-tamarind chutney. Enjoy!