These have the crispy-flaky crust, and flavorful filling that makes samosas so popular, plus they are air-fried and made with whole wheat flour and olive oil. Everyone will love these nutritious, vegan, lactose free appetizers, snacks or side dishes.
I highly recommend serving them with Swathsi’s Cilantro Chutney – it’s a game changer.
They are excellent appetizers for Vegetarian Jalfrezi and Chicken Chickpea Korma.
Nutrition
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | ~142 kcal | 7% |
| Carbohydrates | ~21 g | 8% |
| Fiber | ~2.9 g | 10% |
| Sugars | ~1 g | — |
| Protein | ~3.3 g | 7% |
| Total Fat | ~6.0 g | 8% |
| Saturated Fat | ~0.9 g | 5% |
| Sodium | ~215 mg | 9% |
| Potassium | ~205 mg | 4% |
| Calcium | ~18 mg | 1% |
| Iron | ~0.8 mg | 4% |
| Magnesium | ~32 mg | 8% |
| Phosphorus | ~95 mg | 8% |
| Zinc | ~0.6 mg | 5% |
| Copper | ~0.12 mg | 13% |
| Manganese | ~0.9 mg | 39% |
| Vitamin C | ~5 mg | 6% |
| Vitamin B6 | ~0.18 mg | 11% |
| Folate (B9) | ~32 mcg | 8% |
| Thiamin (B1) | ~0.18 mg | 15% |
| Niacin (B3) | ~1.6 mg | 10% |
| Vitamin K | ~6 mcg | 5% |
| Vitamin E | ~1.1 mg | 7% |
Samosa
Simple air fried samosa recipe. Made with whole wheat, olive oil, potatoes, peas and loads of spices.
Servings: 6 samosa
Calories: 142kcal
Equipment
- 1 air fryer optional
Ingredients
Dough
- ½ cups whole wheat pastry flour
- ¼ cup whole wheat flour
- ¼ teaspoon thyme
- ¼ teaspoon salt
- 4 teaspoon olive oil
- ¼ cup water cold
Filling
- 250 g potato
- ¼ cup green peas
- 1 tablespoon olive oil
- ½ teaspoon cumin seeds ¼ teaspoon ground cumin
- ⅛ teaspoon black mustard seeds substitute ⅛ teaspoon brown mustard, ¼ teaspoon yellow mustard seed or a pinch of mustard powder
- ¼ teaspoon coriander seeds substitute ⅛ teaspoon coriander powder
- ½ tablespoon fresh ginger
- ½ tablespoon jalepeño
- ½ teaspoon garam masala
- ⅕ teaspoon garlic powder
- ⅕ teaspoon onion powder
- ⅕ teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon lemon juice substitute ⅛ teaspoon amchur
- ½ teaspoon salt
- 1 tablespoon cilantro leaves
Instructions
Cook Potato
- Optionally peel 250 g potato, I use thin skinned potatoes and I don't peel them.
- Microwave potato with a little water and salt until soft, about 6 minutes.orBoil in lightly salted water until soft about 10 minutes.See note
Make dough
- Place ½ cups whole wheat pastry flour, ¼ cup whole wheat flour, ¼ teaspoon thyme, and ¼ teaspoon salt stir.
- Add 4 teaspoon olive oil and mix with your fingertips until the dough resembles bread crumbs.
- Add enough water until you form a ball of dough. It should be pliable and soft, but not stick to your hands,.
- Cover the dough in the bowl with wrap and let it rest for 30 minutes.
Make Filling
- On a large cutting board, seed and chop ½ tablespoon jalepeño, ½ tablespoon fresh ginger and 1 tablespoon cilantro leaves.If you didn't peal the potatoes chop them to keep the skins small.Roughly mash the potatoes leaving some chunks.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir the seeds and toast until fragrant, about 30 seconds.
- Add the ½ tablespoon fresh ginger, ½ tablespoon jalepeño, ¼ teaspoon lemon juice, and powdered spices ½ teaspoon garam masala, ¼ teaspoon turmeric powder, ⅕ teaspoon cumin powder, ⅕ teaspoon garlic powder, ⅕ teaspoon onion powder, and ½ teaspoon salt. Cook a further 30 seconds.
- Stir in potato and ¼ cup green peas and to coat in spices for about 1 minute.
- Remove from the stove, stir in cilantro leaves. Adjust seasoning then spread filling on the cutting board (use a plate if you don't want the cumin to stain your cutting board) and let it cool so that it won't melt holes in the dough.
Shape and Fill Samosas
- Cut the dough into 3 equal portions. Keep them covered with wrap so they don’t dry out.
- Place one ball on a sheet of parchmen paper. Press down to flatten, then cover with another sheet of paper.
- Roll the dough into a disc about 1/10" thick (7” diameter).
- Cut to create two semicircles.
- Fold straight edge in half and form a cone, then press edges to seal.
- Make an "Ok" with your forefinger and thumb, then hold the cone in the "O".Fill with about 2 tbsp of the filling, lightly pressing in.
- Press together the top so your Samosa is fully sealed. Place sealed edge down on work surface and press down to fold. Trim off excess pastry, fold in corners. Pinch the top corner.
- Repeat for remaining Samosas.
Air Fry
- Optionally line air frier basket with perforated parchment paper liner, this keeps the basket from from leaving marks on the samosa.
- Arrange samosa in frying baskent and spray, or lightly brush with avocado oil.
- Air fry 350 8 minutes.
- Increase temperature to 375 and air fry for another 5 minutes.
- Remove from air frier, and increase temperature to 400.Turn and spray or brush lightly with avocado oil.Air fry at 400 for 4 minutes. Keep an eye so they don't get too brown.
Bake
- Preheat oven to 425℉
- Arrange samosa on a baking sheetLightly spray or brush samosa with avocado oil.
- Bake at 425℉ for 10 minutes.
- Flip and apply another light coating of avocado oil. Bake for another 5-10 minutes until golden brown and crisp.
Serve
- Serve while hot, with optional chutney.I highly recommend serving with Swathsi's Cilantro Chutney – it's a game changer.They are excellent appetizers for vegetarian jalfrezi and Chicken Chickpea Korma.
Notes
I cook and refrigerate potatoes. This is convenient, and lowers post-meal blood glucose, and acts like like fermentable fiber. See Resistant Starch 101 on Healthline for more information.
This recipe was inspired by this samosa recipe from RecipeTinEats.