Red Meat Allergy Friendly Air Fryer Samosas
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Learn more →Ingredients
4 servings
For the dough
- 2 cups all-purpose flour
- ½ tsp salt
- 1 tsp ajwain (carom seeds)
- ¼ cup neutral oil (such as canola oil or vegetable oil)
- 6–7 tbsp cold water
For the filling
- 1 lb yukon gold potatoes (about 3 medium), peeled and cut into 1-inch chunks
- 1 tbsp neutral oil
- 1 tsp cumin seeds
- 1 tsp fresh ginger, finely grated
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground cumin
- ½ tsp amchur (dried mango powder)
- ¼ tsp cayenne pepper
- ¾ tsp salt
- ½ cup frozen peas, thawed
- 2 tbsp fresh cilantro, finely chopped
For assembly
- 2 tsp neutral oil, for brushing
For serving
- mint chutney or tamarind chutney, for serving (optional)
Instructions
- 1
Make the dough: In a large mixing bowl, whisk together the flour, salt, and ajwain. Drizzle in the oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs and holds together when pressed. Add cold water 1 tablespoon at a time, mixing after each addition, until the dough just comes together into a firm, smooth ball — it should not be sticky or soft. Knead briefly for 1–2 minutes until smooth, then wrap tightly and rest for 15 minutes.
- 2
Cook the potatoes: Place the potato chunks in a large pot, cover with cold salted water, and bring to a boil over high heat. Cook until completely tender when pierced with a fork, about 12–15 minutes. Drain well and return to the pot. Mash roughly, leaving some small chunks for texture, then set aside.
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