Recipe by Tiffin and Tea
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I can’t think of a single person I know that doesn’t love Samosas! I like to use Chicken mince over Lamb mince because I prefer the flavour overall. Bonus – Air fried samosas taste just as delicious as deep fried samosas.
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- 3 tbsp ghee/oil
- 3 onion (diced)
- 1 tbsp ginger paste
- 6-7 cloves of garlic (crushed)
- 2-3 green chillies (crushed)
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1 tbsp cumin seeds
- salt
- 1kg chicken mince
- A handful of copped coriander
- 20-25 samosa pastry sheets
- 1 tbsp flour
- 3 tbsp water
Utensils
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Step 1
In a pan over medium heat, saute the oil and add the onions, garlic, ginger and green chilli. Fry for 5 minutes until very light golden
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Step 2
Add all the spices and salt, then fry for a minute before stirring in the mince. Cover and cook on low for 45 minutes, or till the meat is cooked. It may seem like a long time but the mince needs to be dried out
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Step 3
Uncover and if there is any water remaining, keep the mixture on the heat until it dries out as much as possible
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Step 4
Add in the chopped coriander and leave to cool
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Step 5
Make a paste from the flour and water and set aside
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Step 6
Carefully strip out one sheet from the pastry bundle and lay it straight
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Step 7
Cover the remaining pastry with a damp muslin cloth
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Step 8
Place a small portion of the samosa mixture onto the left corner. Fold into a triangle and continue to turn until there is a thin rectangular bit of pastry left hanging
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Step 9
Seal the samosa by adding a little paste to the remaining edge, then fold and press in gently
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Step 10
Repeat the process for the rest of the samosas
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Step 11
Preheat the grill using the Air Fryer function for 5 minutes on high. Brush the samosas with oil
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Step 12
Arrange 7 – 8 samosas in the basket and cook for 15 – 18 minutes or until golden brown turning in between. Repeat the process for the remaining Samosas
