Ingredients:
For wrappers:
- 2 tbsp. unsalted butter
- 1 ½ cup all-purpose flour
- A pinch of salt to taste
- Add as much water as required to make the dough stiff and firm
For filling:
- 1 lb. prawn
- ¼ cup boiled peas
- 1 tsp. powdered ginger
- 1 or 2 green chilies that are finely chopped or mashed
- ½ tsp. cumin
- 1 tsp. coarsely crushed coriander
- 1 dry red chili broken into pieces
- A small amount of salt (to taste)
- ½ tsp. dried mango powder
- ½ tsp. red chili power.
- 1-2 tbsp. coriander.
Method:
- You will first need to make the outer covering. In a large bowl, add the flour, butter and enough water to knead it into dough that is stiff. Transfer this to a container and leave it to rest for five minutes.
- Place a pan on medium flame and add the oil. Roast the mustard seeds and once roasted, add the coriander seeds and the chopped dry red chilies. Add all the dry ingredients for the filling and mix the ingredients well. Add a little water and continue to stir the ingredients.
- Make small balls out of the dough and roll them out. Cut the rolled out dough into halves and apply a little water on the edges to help you fold the halves into a cone. Add the filling to the cone and close up the samosa.
- Pre-heat the Air Fryer for around 5 to 6 minutes at 300 Fahrenheit. Place all the samosas in the fry basket and close the basket properly. Keep the Air Fryer at 200 degrees for another 20 to 25 minutes. Around the halfway point, open the basket and turn the samosas over for uniform cooking. After this, fry at 250 degrees for around 10 minutes in order to give them the desired golden brown color. Serve hot. Recommended sides are tamarind or mint chutney.