One of India's most traditional and popular snack, Samosas, but a healthier (oil free) version. Samosas are traditionally deep fried and stuffed with a potato/pea spiced mixture and served with a tamarind date chutney and coriander mint chutney.
How to get the best 'flaky' texture to your samosa
Truth is, it's not going to feel or look the same as the deep fried ones, but they will definitely have the same delicious taste. I've tried baking these in the oven, but found the texture lacked depth and that flaky texture in a traditional samosa. Then I tried the air fryer at various time and 10 minutes at 370º was absolutely perfect. There are a few things to do to ensure that flaky texture in the air fryer though. (I use GoWise air fryer - linked below):
- Make sure your dough is firm
- When you roll out your dough, make sure it's not too thin and not too thick (if it's too thick it will take longer to cook and will just end up getting hard).
- Lay down parchment paper if your dough is a little on the sticky side - this will help prevent it sticking to the air fryer basket
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What's the best flour to use if I want to make this GF?
I've tried this recipe with GF baking four AND GF all purpose flour (measure for measure) and would strongly recommend using the Measure for measure flour, it is a much better substitute to wheat flour for these savory recipes. (link below).
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What sauce should I serve with these samosas?
The BEST is a variety of chutneys, but you can use tomato ketchup as well. My favorite chutneys, which is what a samosa is traditionally served with, are coriander mint and tamarind date (imli) chutney.
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Tools used in this recipe: