Wheat flour Samosa recipe (air fryed and deep fried)
One of the most popular Vegan street food from India, Samosa is traditionally a deep fried crispy and spicy triangular snack. It has a flaky outer layer made of all purpose flour and filling made of mashed potatoes, green peas and other spices.
Equipment
- Air fryer or oven (if baking)
- Deep Pan ( if frying)
Ingredients
1 cup = 200 ml
FOR DOUGH
- 1 Cup wheat flour or all purpose flour
- 3 tbsp oil
- 1/2 tsp carom seeds
- 1/2 salt
- Chilled water as needed
FOR STUFFING
- 3 tbsp oil
- 1/8 tsp asafoetida
- 1 tbsp ginger grated
- 2 green chilies finely chopped
- 1 tsp cumin seeds
- 1 tbsp coriander seeds roughly crushed
- 1 tsp garam masala
- 1 tsp dry mango powder
- Salt to taste
- 1 onion finely chopped
- 5 potatoes boiled & mashed
- 1/2 cup green peas
FOR SHAPING SAMOSAS
- Some Slurry thick mixture of water & flour
- Bit of oil for greasing the surface
ADDITIONAL REQUIREMENTS
- 1 tbsp oil If air frying or baking
- Lots of oil if deep frying
Instructions
FOR DOUGH
- In a bowl add flour, salt, carom seeds and oil.
- Give it good mix using your hand.
- Start adding water and knead a dough. Alternatively you can knead the dough in stand mixer too.
- The dough has to be tight.
- Cover the dough with a damp cloth, put a lid on and keep aside for 15 to 20 minutes. In the meantime, let's prepare the stuffing.
FOR PREPARING STUFFING
- Add oil in a pan and put asafoetida, ginger and green chilies.
- Saute till ginger turns slightly brown.
- Add onion and saute.
- Let onion cook till it turns pink and translucent.
- Add green peas, salt and saute.
- Cover the lid and let peas soften a bit on low heat for 2 to 3 minutes.
- Now add mashed potatoes.
- Add coriander seeds, cumin seeds, garam masala and dry mango powder.
- Give it a good mix and let it cook for 2-3 minutes.
- Switch off the heat and let the stuffing cool a bit.
- SHAPING THE SAMOSA (watch video attached herein for better understanding)
- Uncover the dough and knead it for a minute.
- Take a piece of dough and roll it into your palm. Or you can initially divide the dough into 5 equal sized balls.
- While you are dealing with one ball, keep rest of the dough covered with damp cloth otherwise dough will begin to dry out.
- Place the ball on a clean surface. Better grease the surface to prevent the dough from sticking.
- Start rolling it thin and somewhat between round to oval shape.
- Mark a cut from the center dividing the rolled disc into 2.
- Take one half and hold it in a manner that the cut edges are towards the tip of your index finger and thumb.
- Now slightly overlap the edges.
- The overlapping will shape it into a cone facing the cavity towards your face.
- Fill the cavity with the stuffing prepared, but don't overfill it.
- Dip your index finger in slurry and apply it all over the open edges.
- Bring both the sides together and seal them tightly so that stuffing shouldn't leak, especially in case of frying. Likewise prepare all the samosas. With 2 cups of flour, we managed to make 11 medium sized samosas.
AIR FRYING OR BAKING METHOD
- Brush the samosas with oil.
- Also brush the basket of air fryer with oil.
- Arrange the samosas on basket. Do not overcrowd and keep a space between them.
- Put the basket back in pre-heated air fryer and air fry @180°C for 20 minutes.
- When half the time (10 minutes) is done, pause the air fryer and flip samosas.
- Brush them with bit of oil again.
- Put back and air fry for further 10 minutes or until golden brown. Same method will apply to baking in oven also.
DEEP FRYING
- Gently slide samosas in moderate hot oil.
- Let them fry on medium to high heat.
- Flip them once they are slightly done from one side.
- Fry till they become golden brown from all sides.
- Take them out on paper napkin so that excess oil be absorbed.
- Samosas are ready.
Notes
You can tweak the stuffing as per your liking. Some likes to add cottage cheese/paneer, dry fruits like cashews and raisins also. Even some like the non veg stuffing too, although that's not the traditional method.