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Gluten-free, Oil-free, Guilt-free Samosa
Makes 10-12 pieces
Preparation
Prep Time
Cook Time
Total Time
Ingredients
Stuffing:
1½ tsps Coriander seeds
½ tsp Anardana seeds (dried pomegranate seeds powder)
1½ cups Potatoes boiled, peeled and chopped
½ cup Green peas boiled
¼ cup Coriander leaves, finely chopped
½ tsp Cumin seeds
¼ tsp Turmeric
2 Green chilies chopped finely
½ teaspoon Ginger paste
½ tsp Amchur powder
½ tsp Garam masala
Salt - to taste
Dough: ½ cup Buckwheat flour
½ cup Brown Rice flour
Salt - to taste
¼ tsp Ajwain (carom seeds)
2 tbsp Cashewbutter (homemade with ¼ cup cashew)
3-4 tbsp Coconut milk (as required)
Stuffing:
- Take coriander seeds and anardana seeds in a pan on medium heat. Dry roast with stirring constantly till you get the nice aroma of coriander seeds.
- Make coarse powder out of it by using mortar pestle.
- Heat the pan on medium heat. Once hot add cumin seeds and let them crackle. Then add chopped chilies and ginger paste. Sauté for a minute
- Add potato and peas along with salt, amchur, garam masala and prepared coriander-pomegranate powder. Mix well and cook for 2-3 minutes.
- Add chopped coriander leaves and turn off the stove.
- Stir well and remove it to a bowl and let it cool down.
Dough:
- Take buckwheat flour, brown rice flour, salt and ajwain in a bowl. Mix.
- Add cashew butter, coconut milk and knead into a smooth and little stiff dough.
- Cover and let it rest for 15-20 minutes.
Making samosa:
- Divide it into equal medium balls and flatten it between the palms.
- Roll each ball into 6 inches diameter circle. Using knife, cut into half.
- Now work with one half circles at a time. And make cone shape by folding (by overlapping slightly). Put the two three spoonful of stuffing in it. And press it to seal properly by applying coconut milk.
- Repeat the same shaping process for rest of the balls.
- Preheat the Airfryer for 5 minutes at 180c
- Arrange the samosa in the Airfryer and cook at the same temperature for 20 minutes or until crispy.
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