Vegan Onion Samosa (Airfryer Recipe)

Holiday season is here! Attending and hosting parties seems to be a daily occurrence. I tend to take in a plate of vegan nibbles to most do’s and these tasty morsels are always an instant hit. Traditional Samosas are deep-fried flaky pastry covering a vegetable filling. I’ve used caramelised onions and spices for the filling here and cooked them in the Airfryer to completely do away with the business of deep-frying. The casing can be made with puff pastry, ready-made pastry strips, or here’s a simple one that I use and is made with wholemeal flour.

We need for the Samosa pastry,

• Wholemeal Flour – 1 cup
• Oil –  1 tablespoon
• Carom Seeds – 1 teaspoon
• Salt, to taste 
• Ice Cold Water – Few tablespoons to knead into a firm dough

Mix the first four ingredients and add ice-cold water by the spoonful to knead into a firm dough. Set aside covered for 10 to 15 minutes.

Instructions for the “Samosa” recipe follow,

Vegan Onion Samosa – Airfryer Recipe

(A popular Indian snack turned into a low fat party food option.)

INGREDIENTS – 

• Onion, diced finely – 1 large
• Oil – 1 teaspoon
• Turmeric Powder – 1/2 teaspoon
• Cumin Seeds – 1/2 teaspoon
• Fennel Seeds – 1/2 teaspoon
• Dried Mango Powder – 1/2 teaspoon
• Black Pepper, freshly ground – 1/2 teaspoon
• Rock Salt, to taste
• Water – 1 tablespoon

DIRECTIONS – 

1. Coat the surface of a shallow pan with oil and heat gently.
2. Add the cumin and fennel seeds and cook until lightly roasted.
3. Mix in the turmeric, dried mango and black pepper powder.
4. Stir in the diced onions and cook on slow heat until the raw smell goes away.
5. Add the water in to prevent the onions from sticking.
6. When the onion starts to brown and smell caramelised, remove from the heat.
7. Stir in black salt and mix well.
8. Cool completely before encasing in the pastry for crisp Samosas.

To assemble:

1. Roll the pastry out into thin rounds, 5″ diameter.
2. Cut the circle into half.
3. Place 2 teaspoons of the onion filling in one quarter of the halved rounds.
4. Seal edges by pressing together the edges, with a little bit of water if required.
5. Place in the Airfryer basket.
6. Continue until the Airfryer basket is full (mine holds 9 at one go)
7. Bake at 200 degrees Celsius for 15 to 18 minutes.
8. Cool thoroughly before packing into a box, in a single layer.

NOTES – 

Black salt, or rock salt is also called “Kala Namak” gives a characteristic flavour to the samosa. Found easily at most Indian grocers. Substitute with normal salt if unavailable.