For outer shell:
Flour - 600 ml
Ajwain -1 tsp
Ghee - 4 tbsp
Salt -1 tsp
For the stuffing:
Potatoes - 5 medium- boil and mash
Peas - 3 tbsp – boil
Ghee - 2 tbsp
Cumin - 1 tsp
Ginger - 1 inch piece, chopped fine
Amchur - 1.5 tsp
Chilli powder- 1 tsp
Dhania powder- 1 tsp
Garam masala- 1 tsp
Salt to taste
Dry roast the following till aroma is released and crush with the rolling pin.
Anardana - 1 tsp
Coriander seeds- 1 tbsp
Add all the ingredients for the shell. Mix well and add water little by little and prepare a stiff dough. Cover with wet cloth and let it rest when the stuffing is prepared.
Heat the ghee in a pan, add cumin and then ginger pieces. Salute well. Add the mashed potatoes, peas, and all the spice powders. Add salt in the end and thereafter the Anardana/coriander seeds. Mix well and transfer to a bowl.
Take a ball of dough slightly larger than a lemon and roll into oblong shape. Thickness should be even. Cut into two. With each half make a pocket sealing the edge by applying water. Fill the stuffing tightly in the pocket and close the samosa. Make the rest of the samosas similarly.
Preheat the air fryer at 180 degrees C for 5 minutes. Place the prepared samosas in the basket, brush lightly with oil and cook for about 20 minutes at the same temperature until it browns. Check in between and turn if necessary.
Remove, cool and serve with tomato sauce, green chutney.
Cashew nuts and/or raisins can be added to the stuffing as a variation. If desired to fry the samosas, add the samosas to the oil before it heats up fully and let the samosas cook slowly to make the crust crisp.