Imagine dunking the hot crispy flaky Potato and Peas Samosa in Coriander Chutney and Red Chutney. And when it’s healthy and made in Airfryer !! Absolutely Guiltfree isn’t it !! Just ditch your takeaway for the day and make them at home. Isn’t it exciting!!
I really can’t get enough of these crispy snacks any day even when its Deep Fried. Now that when I have a healthy alternative – will I ever say no to the Air Fryed Potato and Peas Samosa ? Not even in my dreams… So happy that I really don’t have to worry about gobbling away this mildly spiced savory flakes and watch my calories.
Philips had challenged me to swap my takeaway for a healthy choice and I opted for my favourite delicacy. Air Fryer came up with a handful of Recipes neatly stacked in a folder. So choosing recipes from the list was the easiest thingy to do and I’m loving the experiment. From the whole lot of Indian, Chinese, Atlantic and fala la choices, I picked my favourite savory – Alu Samosa’s. Making the filling is absolutely easy and one really doesn’t need exotic ingredients. Also if you would like to make it even more quicker , just buy the samosa patty from any Asian grocer. That’s my cheat to go when I really want make Samosa’s unplanned.
In the meanwhile, Do check out my recipe for Beet Chips simultaneously for daily indulgence.
For this recipe, I have used store bought Samosa Patty but I have also made them from scratch too for a different filling before. Check out my option for Singara ( Bengali buy cipro 250 mg Samosa) .
Potato and Peas Samosa
Prep Time: 10 Min | Cooking Time 20 Min
20 Samosa Patty
100g Boiled and Peeled Potatoes
30g Boiled Green Peas
1/2 Tsp Chilli Powder
1 Tblspn finely chopped Coriander Leaves
1 Tsp oil
1/2 tsp Cumin Seeds
1/2 Turmeric Powder
1/2 – 1 tsp Garam Masala
Salt to taste
1 Tsp of Oil ( for Brushing)
Muslin cloth for covering the prepared samosa’s
Thaw the Samosa Patty or leave it outside to defrost for at least 30 minutes before. I put it aside as soon as I put the potatoes to boil.
Heat Oil in a pan, add cumin seeds and allow them to crackle. Add boiled green peas, turmeric powder, salt, chilli powder and garam masala. Mix well. Add cubed or roughly chopped potatoes to the mixture and mix again. If needed sprinkle 1 tsp of water. Sprinkle some coriander leaves, remove from the flame and set the mixture aside.
Carefully strip out the patty from the patty bundle and lay them straight. Place a small portion of the samosa mixture onto left corner . Seal the samosa by flapping from the other edge and carefully turn them over until you get the cone. Wet the edges of the patty and give them a gently press.
Repeat the process for the rest of the patty’s. Remember to cover the prepared samosa’s with a damp muslin cloth.
Preheat the Airfryer for 5 minutes at 180C. Brush the samosa’s with oil.
Arrange 5 samosa’s in the Airfryer and cook at the same temperature for 18 to 22 minutes or until golden brown turning in between. Repeat the process for the remaining samosa’s.
Serve them hot with coriander chutney or dates chutney.