|Wondering how airfryer Indian recipes turn out? Well, given the amount of oil most Indian recipes use, you tend to doubt whether airfryer Indian recipes turn out good. But they do.|
So I decided to surprise him with a baked samosa instead, that too made of whole wheat flour, little suji, and besan. I must accept that there is a difference between wheat and maida. Maida (all purpose flour) tastes better but it isn't the healthiest option. So I tried with wheat, as I am watching our food intake closely.
My baked samosa tastes good, though it may not be the best, as we get from the halwai or its fried alternative. But since health comes first, taste can wait!
Now I have tried samosa in airfryer too. The end result is pretty satsifying. I am glad I chose to bake samosa in airfryer.
1 cup wheat flour
1/2 cup suji
1/4 cup besan (chickpea/gram flour)
1/2 tsp baking soda)
Salt as per taste
2 tsp oil
1 tsp Carom seeds
1/4- 1/2 cup of warm water
Mix everything well and make a dough (should not be too hard). Keep covered with a wet muslin cloth for 1 hour.
|baked samosa filling|
2 boiled potatoes
Few coriander leaves
Handful of Peas
1 tsp Coriander powder
1 tsp cumin seeds (jeera)
Mash potatoes and chop onion. Mix everything well and keep aside.
Baked Samosa Procedure
|baked samosa roti|
|baked samosa fold 1|
|baked samosa fold 2|
Let's bake samosa now.
Knead the dough once again and make small balls. Take one ball and flatten it like a chapati. Cut into two halves and then fold one side over the other, as shown in the pic.
Add the filling and follow the same process with the rest of the dough.
Preheat oven (microwave convection mode) at 180 degrees for 8 mins.
Meanwhile, brush the samosa with oil as they are preparing to go into the oven.
Grease the tray and place the samosas over it.
Bake for 12 mins. Then open the oven and turn the side of the samosas and bake for another 12 mins (may take more or less).
Enjoy baked samosa guilt free with coriander or tamarind chutney.
Airfryer samosa recipe ingredients
|airfryer atta samosa: airfryer indian recipes|
1/4 cup- barley atta or jau
1 tbsp- mustard oil
1/2 tsp- oil for kneading
1/2 tsp oil- for brushing samosa
1 tsp- potato filling
2 boiled potatoes
1/2 cup- peas
salt, turmeric, carom seeds, kasuri methi,coriander powder
green coriander powder
3 tbsp- water
1 tbsp- curd
ginger chilly paste
1/2 tsp- saunf/fennel seeds
1 tbsp atta +1 tbsp water= atta paste for sticking the samosa ends
How to make atta samosa in airfryerSift atta and barley atta.
Add salt, turmeric powder, ajwain (rub with hands first), kasuri methi, kalonji (optional)
Rub 1 tbsp mustard oil into the flour.
Add 1 tbsp curd and rub into the flour
Now add water and bring the dough together.
It should be a stiff dough. The same dough will give you crispy mathris in airfryer.
Cover with a damp towel and set aside for 30 minutes.
Meanwhile, let's prepare the filling.
Heat 1 tsp oil.
Add jeera or cumin seeds and fennel seeds.
Next add ginger-chilly paste.
Next add boiled potatoes. Mix
Add salt, haldi, coriander powder and mix.
After 30 minutes, let's knead the dough slightly with 1/2 tsp oil.
Take a small ball and keep the rest of the dough covered with a moist towel.
Roll out into a very thin chapati.
Make a roundel. Divide into two.
Flatten if possible.
Add the filling. Close the ends with the atta paste.
Preheat the airfryer to 180 degrees for 5 minutes.
Bake or airfry samosas for 10 minutes at 180 degrees.
After 10 minutes, brush the whole of samosa upside down with oil.
Bake or airfry again for 10-12 minutes.
Mine took almost 25 minutes to crisp up beautifully.
Your crispy healthy atta samosa in airfryer are ready.
Enjoy guilt-free samosas.
I made only 4 small samosas with this dough.
The leftover dough was used to make atta mathris. These were amazingly crispy and delicious.