Ingredients
1/4
1/2
Preparations
Boil the potatoes and peel them. Cut them into small cubes.
Roughly grind ginger, garlic, green chillies, coriander seeds, and cumin seeds.
Chop the onion finely.
Heat a pan and add ghee. When the ghee
is hot, add the mustard seeds and when they splutter, add the finely
chopped onion, the ginger, garlic, green chilli mixture, the turmeric
and red chilli powder.
Add the potatoes, salt, amchur powder, and mix well. Keep aside to cool.
Take the samosa dough sheets and
separate them. Make a paste with cornflour in water, which is thin and
runny.
Preheat the air fryer for 5 minutes at 190°C.
Fold the pastry sheet like a cone. Add
the potato mixture and seal the sheet with the cornflour and water paste
at all the open edges.
Brush the samosa dough sheet with very little ghee.
Place the samosas in the air fryer
basket, taking care to leave enough space between the samosas to cook
evenly.
Cook for 15 minutes and flip over, and
brush again with very little ghee, and cook for 5 more minutes until
golden.
Serve hot with tomato ketchup or chutney of your choice.
ps- If you don't have the samosa dough sheets, don't worry, make dough with maida with little salt, like we do for puris, adding little oil.