Instant Pot Samosa Recipe

by Jyoti Sawant
825 views
Instant Pot Samosa Masala
by Jyoti Sawant
Instant Pot’s Duo Crisp + Air Fryer , perfectly crispy and delicious Aloo Samosa Recipe with step-wise pictures. A fail-proof recipe for making Punjabi Style Aloo Samosa, best with your cup of tea!!
Honestly, Samosas need no introduction!! Samosas are one of the most popular Indian street food delicacies. These triangular shaped flaky, fried, savory pastries are popular worldwide. They are stuffed with this amazing spiced potato filling that is oh so flavorful thanks to coriander seeds (crushed), anardana powder (dried pomegranate seeds), garam masala (spicepowder) and amchur (dried green mango powder). Serve them with some home made cilantro chutney for dipping.

Instant Pot’s Duo Crisp + Air Fryer, perfectly crispy and delicious Aloo Samosa Recipe with step-wise pictures. A fail-proof recipe for making Punjabi Style Aloo Samosa, best with your cup of tea!!

Samosa needs no introduction!! Samosas are one of the most popular Indian street food delicacies. These triangular shaped flaky, fried, savory pastries are popular worldwide. They are stuffed with this amazing spiced potato filling that is oh so flavorful thanks to coriander seeds (crushed), anardana powder (dried pomegranate seeds), garam masala (spice powder) and amchur (dried green mango powder). Serve them with some homemade cilantro chutney for dipping.

Today I am sharing with you a recipe for Potatoes and Peas Punjabi Samosa in Instant Pot’s Duo Crip + Air Fryer

We can’t control everything in our life but we can control what we put in our body. ”  

#HealthyEating

While in India, I rarely remember samosas being made at home except maybe for some special occasions, we mostly gorged on them from our favorite corner shop called Raju Sweets near our house, it was just so much more convenient. They were so delicious and perfect in every aspect, even the thought of them makes me nostalgic now. They were perfectly shaped, the potatoes for the filling (masala) were hand crumbled and not mashed down to a pulp, flavored with the right amount of spices, and had just the fitting amount of sourness. The crispy outer covering and that aroma that filled up the whole surrounding was hard to resist. They ticked all the boxes for us, so we never felt the need of making them at home.

My mom would send me to get samosas Raju’s sweets corner shop, which usually was quite crowded especially during the evenings. I would wait patiently till a fresh batch of piping hot samosas was strained out from the oil. The shop owner would swiftly pack samosas in an old newspaper, over the shouts of everyone asking for their order. I would then double-check if he packed the little bundle of green and tamarind chutney too, for if they were missing my mom would send me back for those. This is a usual scene and saga for Indian families back in India. I often wonder how Raju sweets, shop must be surviving during these hard locked downtimes. It will be sad to not see the them when I go back next…

After moving to the USA, I had always missed the flavor of those samosas from home until I started making them myself.

If you have heard of samosas before you would know that the process to make these could be a little elaborate and because of that most people give it a pass. Well don’t be shy of it anymore, here I have tried to make things so much easier that you will totally enjoy making them now. The end product will be a sheer delight and the accolades that will be showered upon you would be plenty.

I have tried making the traditional way of samosas where you make the stuffing in a wok and then deep fry them, and although it was a little bit of a process, in the end, it still was quite rewarding. The only downside was that since it took so much time, I just didn’t make them that often. If you are interested in the real authentic Samosa recipe then head over here..

Two days later my son asked me “ Mommy can you make samosas again today, please? I really want it.” and I said “ Oh dear but I just made them, not today, not in such a short period”, then I got busy in making my regular meal in the Instant pot, some potato vegetable, daal, and rice, while my son’s request was still playing at the back of my mind. While prepping up ingredients for the potato vegetable, it struck me that I could easily make the samosa stuffing in the Instant Pot at one go and while I was discussing this with my husband and still contemplating on whether to make samosas or not, my husband said “why don’t you just bake the samosas or better still try it out in your Air-Fryer”. That’s it!! That sold me on braving it again.  

Actually, I had bought Instant Pot Duo Crisp + Air Fryer a while back but I hadn’t explored it that much as I had been using my Instant Pot DUO Plus on the regular basis. Well it was time to bring Instant Pot’s Duo Crisp + Air Fryer in action, and belivieve me it gave me a stunning performance!! The best ever Samosas ever, Crispy, Flaky and Screaming Healthy!!

Samosa’s in Instant Pot’s Duo Crisp + Air Fryer:

 #instantpot @instantpot

So here is something that finally saved my life. Here is a classic twist to the traditional samosa making process.

Not just did I make the stuffing in the Instant pot which itself is a huge time saver but this wonderful “Air fryer lid” came in so handy to finish the samosas by air frying it in JUST 15 MINUTES  PLUS OH SO HEALTHY. Believe me, these came out just as good as the fried ones in texture and so much more healthier by skipping the deep frying completely.

Skip the boiling of the potatoes for stuffing:

Traditionally when you make the stuffing for the samosas, the potatoes are first boiled, then peeled, crumbled, and finally tempered with the spices. The process required many vessels, involved many steps, and by the time you were ready to shape the samosas and fry them you are out of energy. Hence people would make it a two-day process of making the stuffing first day and then shaping and frying them the next day. Quite a process right? Well skip that, those who know me, know that I am all about saving as much time as possible while maintaining the authenticity of the dish. With this recipe, I do everything in one-go! Fewer dishes, anyone?

Why Make the Potato vegetable in the Instant Pot?

✓ No extra step of boiling potatoes

✓ Making the stuffing at one-go in the Instant Pot saves time

✓ No extra vessels required to boil and then temper stuffing

✓ The stuffing comes out as delicious and as authentic as the traditional method. One-pot one shot!

✓ While Instant pot does the hard work your hands are free to work on the dough and getting ready for shaping the samosa and Air frying/ Deep frying/ baking.

Why Air fry Samosas in Instant Pot’s Duo Crisp + Air Fryer?

✓ Everything in one pot, make the potatoes in the pot, shape, and then air fry them in the same pot. Totally hassle-free

✓ Save time, it just takes 15 minutes to air fry 10 samaosa at one go, against deep frying them for hours in that heat, standing in one place.

✓ So so much more healthier to air fry samosa than frying them in all that oil. Just spray with an organic oil spray and you are done. Healthy!! Healthy!! Healthy!!

✓ The texture of the samosa covering comes out just fantastic and is as good at the fried ones, nice and crisp and flaky, there you have the best of both worlds.

✓ While Instant pot does the hard work of making the stuffing and air frying it for you, your hands are totally free to work on shaping the samosas. Score!

If you don’t have Instant Pot’s Duo Crisp + Air Fryer but have a regular Instant pot then you can still save a ton of time by making the stuffing/ filling in the Instant pot and then baking or frying the samosas. Bake the samosas at 350 degrees F for 20 minutes, turning once after 15 minutes

Don’t have an Instant Pot? No worries this hassle-free step of making the stuffing can be tried on the stovetop pressure cooker or a regular saute pan as well. Then you can just bake the samosas.

If you are interested in learning the traditional way of making samosas head over to my Traditional Samosa post here…

www.sizzlingpots.com/2020/07/samosa-recipe/

As far as shaping the samosas are concerned, if you have had trouble forming the samosas before just follow all the steps carefully explained below and you won’t go wrong. You can have your own choice of filling, spicy potato, minced chicken, turkey, lamb, pork, or beef. Soon this will be your family’s go-to snack, accompany it with some masala chai and you are all set!!

Although I am a multitasker, I don’t like to rush through things. I believe a little bit of planning saves a lot of commotion later, also it brings the better out of me!

If you have read my other posts, you will know that I like to plan my ingredients well beforehand. I enjoy the calm of mise-en-place more than the chaos of last-minute running around. This is how I am easily able to get through my cooking classes as well. So even the complicated and elaborate dishes don’t vex me out. Instead, I lose myself in the process; it’s like I am painting a picture and being transported to my happy place where I could live forever! This is what love for cooking does to you, and when proper planning is involved even then, the most daunting of recipes becomes fairly easy to execute.

Okay, let’s start making the World-famous and Most popular Indian Street Food, Peas and Potatoes Samosa at home.

This Recipe involves 4 steps:

  1. Making the dough
  2. Making the stuffing/filling in Instant Pot
  3. Shaping the samosas
  4. Air frying the samosas

Here is how I plan this:

  1. Make the dough first and let it rest for 30 minutes.
  2. While the dough rests make the stuffing. Since there is no boiling of potatoes involved, you can just peel, cut, and add the potatoes with the spices in the Instant pot and make the stuffing/ filling.
  3. While the stuffing cools, get the dough ready by kneading it and dividing it into parts.
  4. Shape the samosas.
  5. Finally, Air fry the samosas.

Now now let’s start getting your ingredients together first.

GET YOUR INGREDIENTS READY:

All Ingredients

For Dough:

  • 3 cups all-purpose flour (390 grams)
  • 5 tablespoons +1 tablespoon vegetable oil
  • 1 teaspoon Carom seeds (ajwain)
  • ½ cup of water

For Filling

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • ½ teaspoon fennel seeds (saunf)
  • 2 teaspoons coriander seeds (dhaniye ke beej), crushed
  • ¼ teaspoon asafetida powder (hing powder)
  • 1 green chili, finely chopped
  • ¾ cup green peas, fresh or frozen
  • 1 teaspoon garam masala
  • ½ teaspoon red chili powder/ Cayyanne powder or per taste
  • 4 to 5 medium potatoes, I have used Yukon gold potatoes, peeled and cut into 1-inch cubes soaked in water to prevent oxidation
  • ½ teaspoon pomegranate seeds
  • ½ teaspoon dry mango powder (amchur)
  • 1 tablespoon cilantro, finely chopped
  • Salt to taste

For Frying

  • 8 cups (approx.) Oil for deep frying

PICTURESQUE RECIPE STEPS OF HOW TO MAKE SAMOSAS:

Make the  Dough for Samosa

Ingredients For The Dough:

  • 3 cups all-purpose flour (390 grams)
  • 5 tablespoons +1 tablespoon vegetable oil
  • 1 teaspoon Carom seeds (ajwain)
  • ½ cup of water

Step 1: Add dry ingredients:  

In a large mixing bowl add flour, carom seeds (ajwain), salt, and combine well.

Step 2: Add oil:

Add the 5 tablespoons of oil to flour mixture. Now start mixing it with your hands. Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for about minutes, you don’t want to rush this step. Once incorporated,  the mixture will be crumbly. Press some flour between your palm- it should form a shape which means the oil is well incorporated.

Step 3: Add water to form dough:

Now, start adding water, little by little, and knead to form a stiff dough. Don’t overwork the dough and don’t knead into a soft dough. It should just come together and form a stiff dough. I used about ½ a cup of water.

Ingredients For The Filling

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • ½ teaspoon fennel seeds (saunf)
  • 2 teaspoons coriander seeds (dhaniye ke beej), crushed
  • ¼ teaspoon asafetida powder (hing powder)
  • 1 green chili, finely chopped
  • ¾ cup green peas, fresh or frozen
  • 1 teaspoon garam masala
  • ½ teaspoon red chili powder/ Cayyanne powder or per taste
  • 4 to 5 medium potatoes, I have used Yukon gold potatoes, peeled and cut into 1-inch cubes soaked in water to prevent oxidation
  • 2 tablespoons water
  • ½ teaspoon pomegranate seeds
  • ½ teaspoon dry mango powder (amchur)
  • 1 tablespoon cilantro, finely chopped
  • Salt to taste

For Frying

  • 8 cups (approx.) Oil for deep frying

Make Stuffing in the Instant Pot

Step 1: Prep Instant Pot: 

Plugin the Instant Pot and remove the lid. Place the steel insert/ inner pot inside the IP. Select Sauté/Browning on your Instant Pot/ Pressure Cooker and adjust to the highest setting. Allow the cooking pot to fully heat and displays “HOT” on the screen.

Step 2: Add whole spices: 

When it says “Hot” add 2 tablespoons of oil. Once the oil is hot add the cumin seeds, fennel seeds, and crushed coriander seeds. Let the seeds sizzle for a few seconds.

Step 3: Add other spices and peas: 

  • Now add asafetida powder (hing), garam masala, red chili powder, chopped green chilies, green peas, and salt sauté. Mix to combine (do not add mango powder and pomegranate seeds at this point. See notes)

Step 4: Add Potatoes: 

  • Drain the water in which the potatoes were sitting. Now add the diced potatoes, combine everything, and close the lid.

Step 5: Prep Instant Pot: 

Place the lid on the Instant Pot and lock it, switch the “Steam release handle” to Sealing/Close/ No venting position. Press the manual or pressure cook button and set it to 3 MINUTES on high pressure (Use the “+ or -” key to select the 3 minutes of cooking time). Do a Quick Pressure Release (QPR).

Step 6: Prep Instant Pot: 

Open the lid when the safety pin drops press the “Saute” button and add pomegranate seeds (anardana), mango powder (amchur), and cilantro and combine everything. Saute for a few seconds until any excess water that is there dries up, about 30 seconds.

Step 7: Lightly break the potatoes: 

Press the “Cancel” button to turn the Instant Pot off. Use a fork or a spoon to lightly break the potatoes. Do not mash it up as you would for mashed potatoes, just roughly mash it, there should be some texture to it. Set it aside.

Shape and form Samosa

Step 1: Knead the dough and divide: 

After about 20 to 30 minutes of the dough resting, knead it once again. Give the dough a quick knead, don’t over knead it, just about a minute. Now divide the dough into 8 equal parts. Start working on a piece of dough at a time. Keep the remaining dough balls covered at all times with a moist cheesecloth or else the dough will dry out.

Step 1: Roll each ball of dough into an slight oval shape: 

Use that 1 teaspoon of oil now and apply it little at a time on the palms of your hand and the rolling pin. Do not apply any four to roll the dough. Roll out one portion of the dough into a slight oval shape.

Step 2: Cut Horizontally: 

Cut the oval horizontally into 2 equal portions. Work on one part at a time.

Step 4: Apply water on one part of the cut side: 

Pick one corner of the cut edge and bring it to the center. Apply water on the straight edge/side that is folded in.

Step 5: Apply water on the other part of the cut side: 

Apply water on the other straight-cut side.

Step 6: Bring the other side of the center:

Pick the other corner of the cut edge and bring it on top of the other edge to make a cone shape. Press the edges to seal them.

Step 7: Shape the cone: 

Open and hold the cone shape in your hand. Make sure to pinch the side edges and the point of the cone well. You should have a sturdy, perfect cone-shaped outer casing.   

Step 8: Fill the cone: 

Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don’t overfill the samosa or the dough will break.

Step 9: Apply water to the lip: 

Apply water all around the circumference/ lip of the cone as you have to seal it.

Step 10:Make a fold: 

Make a small fold on the lip, the side opposite to the closed edges (see the picture above). This helps in the shape of the samosas (if it seems hard just skip it).

Step 10: Close the Lip: 

Bring the edges of the lip together and seal the samosa. If you are getting creative you can shape the edges in your own style.

Step 11: Samosa ready for Air frying: 

You should be able to place the samosa standing up. Your samosa is now ready to Air fry. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cheesecloth while you roll and fill the others. You will get 16 large samosas.

Air Fry Samosas in Instant Pot’s Duo Crisp + Air Fryer

Step 1: Put samosas in the Instant pot:  Spray the samosas with organic vegetable or olive oil, use a brush if needed. Place 5 samosas in the air frying pan that comes with the Instant Pot Duo Crisp + Air Fryer in the Instant pot, do not crowd.

Step 2: Put the air frying pan in the Instant pot: If you have more samosas, place 5 samosas on the separator that comes with the Instant Pot air fryer and spray them with the oil as well, use a brush if needed, do not crowd. Place both the air frying pan and the separator with samosas in the Instant pot.

Step 3: Put the Air Fry lid On the Instant Pot;

Place the Air fry lid on the Instant pot and make sure it is in place.

Step 4: Turn the air fry mode on:  On the Instant Pot display screen press Air Fry mode and then change the temperature to 350 degrees F. Now change the time to 15 minutes using the “+ or -” buttons and then press the “Start” button to set it on.

Step 5: Spray Again: 

After about 7 minutes or so the display screen will say turn food. At this time open the lid and lightly spray the samosas again, this helps the samosas to stay moist and prevents the dough to dry out and become hard.

Step 6: After 15 minutes of air Frying: 

After 15 minutes of the air-frying, press the “Cancel” button to turn to “End” the Air Frying on the Instant Pot off.

Step 7: Remove Air Fry lid:  After you press “Cancel”, remove the Air-Fry lid and place it on the disc provided by the Instant pot to prevent it from burning the countertop.

Step 8: Enjoy Hot Samosas: 

Remove the pans from the Instant pot. Your crispy and flaky samosas are now ready. Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!

These Homemade Samosas:

✓ Are flaky and crispy with no air pockets

✓ Taste just like the ones you find on the street vendors stall.

✓ Are filled with a deliciously spiced potato and peas filling

✓ taste just about right with a cup of masala chai!

✓ are vegan

Some people also add nuts like cashews and raisins to the filling to make it richer but traditionally the samosas on the street are made exactly in the same way as the recipe given here.

Even though the process of making samosa is quite straight forward, there are some things that you should keep in mind while making these at home.

Tips to Make The Perfect Samosa

So here’s what I have learnt and I am excited to share all my tips with you guys to make the perfect Air Fryed Samosa at home!

Mixing the oil with flour is important– Rub it for good 5 minutes, do so by rubbing between your hands until the oil is well incorporated with the flour and when pressed in your palms, the dough will form a shape but will still be crumbly.

Never overwork your dough– You only need to bring the dough together.

The dough should be quite stiff– Soft dough will not give crispy samosa and your dough will start tearing.

Allow the dough to rest for 20 to 30 minutes– Let the dough rest for at least 20 to 30 minutes before you start making the samosa. This is an important step for the gluten in the flour to work and for the proofing of the dough. Don’t skip it.

Roll the dough evenly slightly thick –  Roll the dough evenly in an oval shape and slightly thick. If you roll the dough thin, the dough will tear apart when you fill it. Roll it not too thin and not thick.

Do not use any flour while rolling the samosa – To roll your dough apply little oil on your palm and rolling pin and roll it out.

When you are Air frying – Make sure you you spray/ baste the samosas once again so that they don’t dry out.

Why are my samosas not turning out crispy?

This happens when you don’t brush the samosa with oil well. Also, your dough needs to be stiff. A soft dough will also result in a not-so-crispy samosa.

How to Store and Reheat Leftover Samosa

Place the samosas in an airtight container and refrigerate.

To warm them up, pre-heat your oven to 350 F degrees and then place the samosas in the oven for 5 to 10 minutes until nicely warm and crispy.

Can I Freeze The Samosa?

Yes! You can freeze the fried samosas any freezer-friendly container only make sure you don’t overcrowd them and they have enough room. When ready to use, defrost them and re-heat them in a pre-heated oven at 350 degrees F for 5 to 10 minutes until nicely warm and crispy.

Can I Bake The Samosa?

Yes! Brush the samosas with oil and then bake at 350 degrees F for 30 to 35 minutes or until slightly browned.

Leftover Samosa Ideas

If you have leftover samosas you can use them in different ways:

  • Make, samosa chaat where you pair the samosas with chole (chick pea curry) and chutneys (mint and tamatind).
  • You can also make Samosa Sandwich. Many times, the street vendors in India will serve you samosas as sandwiches by applying sweet and spicy (tamarind) chutney on some regular bread or pav bhaji bread (bread roll) and place a samosa in between, top it with some sev and enjoy

Can I Use Whole Wheat Flour?

If you want to use whole wheat flour in this recipe, use a 1:1 ratio. One part of all-purpose flour and one part of whole wheat flour.

Print

Instant Pot Samosa Masala

Instant Pot’s Duo Crisp + Air Fryer , perfectly crispy and delicious Aloo Samosa Recipe with step-wise pictures. A fail-proof recipe for making Punjabi Style Aloo Samosa, best with your cup of tea!!
Honestly, Samosas need no introduction!! Samosas are one of the most popular Indian street food delicacies. These triangular shaped flaky, fried, savory pastries are popular worldwide. They are stuffed with this amazing spiced potato filling that is oh so flavorful thanks to coriander seeds (crushed), anardana powder (dried pomegranate seeds), garam masala (spicepowder) and amchur (dried green mango powder). Serve them with some home made cilantro chutney for dipping.
Course Appetizer
Cuisine Indian
Keyword how to make samosa, Indian snacks, Indian street food, Instant pot, Instant pot air fryer recipes, instant pot air fryer samosa, instant pot indian recipes, Instant pot recipes, Instant pot samosa, Instant pot samosa air fryer recipe, Instant pot samosa recipe, instant pot vegan recipes, instant pot vegetarian recipes, Instant Pot’s Duo Crisp + Air Fryer, samosa recipe, samosas, Vegan, Vegetarian
Prep Time 10 minutes
Total Time 1 hour
Servings 16
Calories 100kcal
Author Jyoti Sawant

Equipment

  • Instant Pot Pressure cooker
  • Instant Pot air fryer
  • Large bowl for making dough
  • Cheese cloth
  • Rolling cheepin and board to roll discs

Ingredients

For Dough

  • 2 cups All-purpose flour (350 grams approx)
  • 4+1 tbsp Vegetable oil
  • 1 tspn Carom seeds (ajwain)
  • 1/2 cup Water

For Filling

  • 2 tbsp oil
  • 1 tspn cumin seeds (jeera)
  • 1/2 tspn fennel seeds (saunf)
  • 1 tspn coriander seeds (dhaniye ke beej), crushed
  • 1/4 tspn asafetida powder (hing powder)
  • 1 medium green chili, finely chopped
  • 3/4 cup green peas, fresh or frozen
  • 1 tspn garam masala
  • 1/2 tspn red chili powder/ Cayyanne powder or per taste
  • 5 medium potatoes, I have used Yukon gold potatoes, peeled and cut into 1-inch cubes Keep them in water to prevent oxidation
  • 2 tbsp salt, or per tatse
  • 1/2 tspn pomegranate seeds
  • 1/2 tspn dry mango powder (amchur)
  • 1 tablespoon cilantro, finely chopped

For Frying

  • 8 cups (approx) Oil for deep frying

Instructions

Make the  Dough for Samosa

  • Step 1: Add dryingredients:  In a large mixing bowl add flour, carom seeds (ajwain), salt, and combine well.
    Step 2: Add oil: Add the 5 tablespoons of oil to flour mixture. Now start mixing it with your hands. Rub the flour with the oil until the oilis well incorporated in all of the flour. Do this for about minutes, you don'twant to rush this step. Once incorporated,  the mixture will be crumbly. Presssome flour between your palm- it should form a shape which means the oil is well incorporated. 
    Step 3: Add waterto form dough: Now, start adding water, little by little, and knead to form a stiff dough. Don't overwork the dough and don't knead into a soft dough. It should just come together and form a stiff dough. I used about ½ a cupof water. 
    Step 4: Let the dough rest: Cover the dough with a wet cheese cloth clean or wet kitchen towel and let it rest for 20 to 30 minutes. While the dough isresting let us start working on the filling.

Make the Filling for Samosa in the Instant Pot

  • Step 1: Prep the Instant Pot: Plugin the Instant Pot and remove the lid. Place the steel insert/ inner pot inside the IP. Select Sauté/Browning on your Instant Pot/ Pressure Cooker and adjust to the highest setting. Allow the cooking pot to fully heat and displays "HOT" on the screen.
    Step 2: Add whole spices: When it says “Hot” add 2 tablespoons of oil, add cumin seeds, fennel seeds, and crushed coriander seeds. Let the seeds sizzle for a few seconds.
    Step 3: Add other spices and peas: Now add asafetida powder (hing), garam masala, red chili powder, chopped green chilies, green peas, and salt. Mix to combine. (do not add mango powder and pomegranate seeds at this time. See notes)
     Step 4: AddPotatoes: Drain the water in which the potatoes were sitting. Now add the diced potatoes, combine everything, and close the lid.
     Step 5: Prep Instant Pot: Place the lid on the Instant Pot and lock it, switch the “Steam release handle” to Sealing/Close/ No venting position. Press the manual or pressure cook button and set it to 3 MINUTES on high pressure (Use the “+ or -” key to select the 3 minutes of cooking time). Do a Quick Pressure Release (QPR). 
    Step 6: Open and add rest of the ingredients: Open the lid when the safety pin drops press the “Saute” button and add pomegranate seeds (anardana), mango powder (amchur), and cilantro and combine everything. Saute for a few seconds until any excess water that is there dries up.
    Step 7: Lightly break the potatoes: Press the “Cancel” button to turn the Instant Pot off. Use a fork or a spoon to lightly break the potatoes. Do not mash it up as you would for mashed potatoes, just roughly mash it, there should be some texture to it. Set it aside.

Shape the Samosas

  • Step 1: Knead the dough and divide: After about 20 to 30 minutes of the dough resting, knead it once again. Give the dough a quick knead, don’t over knead it, just about a minute. Now divide thedough into 8 equal parts. One part will make two samosas so we will have 16 samosas. Start working on one piece of dough at a time. Keep the remaining dough balls covered at all times with a moist cheesecloth or else thedough will dry out. 
    Step 2: Roll each ball of dough into a slight oval shape: Use that 1 tablespoon of oil now and apply little at a time on the palms of your hand and the rolling pin. Do not apply any four to roll the dough. Roll out one portion of the dough into a slight oval shape.
    Step 3: Cut Vertically: Cut the oval vertically into 2 equal portions. Work on one part at a time.
    Step 4: Apply water on one part of the cut side: Pick one corner of the cut edge and bring it to the center. Apply water on the straight edge/side that is folded in.
     Step 5: Apply water on the other part of the cut side: Apply water on the other straight-cut side.
     Step 6: Bring the other side of the center: Pick the other corner of the cut edge and bring it on top of the other edge to make a cone shape. Press the edges to seal them.
     Step 7: Shape the cone: Openand hold the cone shape in your hand. Make sure to pinch the side edges and thepoint of the cone well. You should have a sturdy, perfect cone-shaped outer casing.   
     Step 8: Fill the cone: Fill the samosa with the potato filling, around 1 to 2 tablespoons. Don't overfill the samosa or the dough will break.
     Step 9: Apply water to the lip: Apply water all around the circumference/ lip of the cone as you have to seal it.
     Step 10: Close the Lip: Make a small fold on the lip, the side opposite to the closed edges (see the picture). This helps in forming the shape of the samosas (if it seems hard just skip it). Bring the edges of the lip together and seal the samosa.
     Step 11: Samosas are ready for frying: You should be able to place the samosa standing up. Your samosa is now ready to fry. Repeat the same process with remaining dough. Always remember to keep the filled samosa covered with a moist cheesecloth while you roll and fill the others. You will get 16 large samosas.

Air Fry Samosas

  • Step 1: Put samosas in the Instant pot:  Spray the samosas with organic vegetable oil or olive oil, use a brush if needed. Place 5 samosas in the air frying pan that comes with the Instant Pot Duo Crisp + Air Fryer in the Instant pot, do not crowd.
    Step 2: Put the air frying pan in the Instant pot: If you have more samosas, place 5 samosas on the separator that comes with the Instant Pot air fryer and spray them with the oil as well, use a brush if needed, do not crowd. Place both the air frying pan and the separator with samosas in the Instant pot.
    Step 3: Put the Air Fry lid On the Instant Pot: Place the Air fry lid on the Instant pot and make sure it is in place.
    Step 4: Turn the air fry mode on:  On the Instant Pot display screen press Air Fry mode and then change the temperature to 350 degrees F. Now change the time to 15 minutes using the “+ or -” buttons and then press the “Start” button to set it on.
    Step 5: Spray Again:  After about 7 minutes or so the display screen will say "Turn Food". At this time open the lid and lightly spray the samosas again, this helps the samosas to stay moist and prevents the dough to dry out and become hard.
    Step 6: After 15 minutes of air Frying: After 15 minutes of the air-frying, press the “Cancel” button to turn to "End" the Air Frying on the Instant Pot off.
    Step 7: Remove Air Fry lid: After you press “Cancel”, remove the Air-Fry lid and place it on the disc provided by the Instant pot to prevent it from burning the countertop.
    Step 8: Enjoy Hot Samosas: Remove the pans from the Instant pot. Your crispy and flaky samosas are now ready. Enjoy hot samosas with cilantro chutney or sweet tamarind chutney!

Notes

About filling:
  • When cooking potatoes in the Instant pot do not add any sourness like pomegranate seeds (anardana) and mango powder (amchur), along with the potatoes as it will tighten up its fibers and it will take longer for them to cook and break down.
  • Do not mash the potatoes as you would in mashed potatoes, they should be slightly chunky.
About samosas:
    • When you are Air frying – Make sure you you spray/ baste the samosas midway once again so that they don’t dry out.  The drying out of the outer covering happens when you don’t brush the samosas with oil well.
    • This recipe makes 16 large samosas. You can make more or less depending on the size you prefer.
 Where to find Ingredients:
    • Any Indian grocery store will most definitely have all these ingredients but most of the ingredients that I have mentioned. In case you can’t find an Indian grocery store I have given links above where you can find them online.
Drink Pairing:
Chai! Chai! and Chai! I can’t stress enough. Good masala chai is the best way to enjoy these delicious samosas.

Nutrition

Serving: 1Samosa | Calories: 100kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.6g | Trans Fat: 1.3g | Sodium: 117mg | Potassium: 197mg | Fiber: 1.8g | Sugar: 0.4g | Calcium: 11.3mg

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