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.
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Author: Jyoti Sawant
Instant Pot Pressure cooker
Instant Pot air fryer
Large bowl for making dough
Rolling cheepin and board to roll discs
2 cupsAll-purpose flour (350 grams approx)
1tspnCarom seeds (ajwain)
1tspncumin seeds (jeera)
1/2tspnfennel seeds (saunf)
1tspncoriander seeds (dhaniye ke beej), crushed
1/4tspnasafetida powder (hing powder)
1mediumgreen chili, finely chopped
3/4cupgreen peas, fresh or frozen
1/2tspnred chili powder/ Cayyanne powder or per taste
5mediumpotatoes, I have used Yukon gold potatoes, peeled and cut into 1-inch cubes Keep them in water to prevent oxidation
2tbspsalt, or per tatse
1/2tspndry mango powder (amchur)
1tablespooncilantro, finely chopped
8cups (approx)Oil for deep frying
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!
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.
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.