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Air Fryer Potato and Pea Somosas



AIR FRYER POTATO AND PEA SOMOSAS


INGREDIENTS

Dough

  • 2 cups all purpose flour

  • 1 1/2 tsp salt

  • 1/4 cup vegetable oil

  • 1/3 cup plus 3 tablespoons cold water

Filling

  • 1 1/2 pounds yukon gold potatoes

  • 1/2 cup frozen peas

  • 2 tsps ground coriander

  • 1 tsp cumin

  • 1 tsp turmeric

  • 1 tsp garam masala

  • 1 tsp ground black pepper

  • 1/2 tsp cayenne pepper

  • 1/2 tsp chili powder

  • 1 tsp salt

Instructions:

Dough

  • In your stand mixer, combine flour and salt by hand.

  • Add vegetable oil and mix together with your hands.

  • Attach dough hook and turn on stand mixer to low. Ddd 1/3 cup of water and combine. Add one tbsp at a time (up to 3) until the dough has come together. Scrape sides and combine fully.

  • Wrap dough In saran and let sit for 45 minutes.

Filling

  • Fill pot with water and bring to a boil.

  • Quarter potatoes and boil for 15-20 minutes until you can pierce with a fork easily.

  • Drain and set aside to cool.

  • Peel potatoes and mash with a fork. Add peas and combine.

  • In a saucepan heat up 1 tbsp of vegetable oil.

  • Add coriander, cumin, turmeric, garam masala, black pepper, cayenne pepper and chili powder. Heat for 30 seconds.

  • Combine spice mix Into potato and pea mixture.

  • Add salt and stir until combined.

To Fill

  • Take the dough out and roll Into a cylinder (approximately 7-8 Inches long)

  • Using a bench scraper, divide dough Into 8 equal parts.

  • Roll each Into a ball and set aside.

  • Select one ball and roll Into a circle at least 6 Inches in diameter.

  • Cut Into half.

  • Fill a small bowl with water.

  • Pick up one semi circle, wet the edges and make a cone sticking the sides together. Fill the cone with filling until almost at the top. Dip your finger In water and wet the edges at the top and seal. Set aside on parchment paper.

  • Repeat for the remaining dough making 16 somosas.

To Cook

  • Brush the top of each somosa with vegetable oil.

  • Heat air fryer to 360 degrees. Cook in batches for 8-10 minutes until golden brown.

Serve with mango chutney and ENJOY!



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