Budwig Protocol friendly samosas cooked in an air fryer

Air fryer samosa is easy to make at home. These crispy dough pockets are stuffed with spicy potatoes and green peas and air-fried to give them a healthier twist. This recipe is fully based upon the science and suggestions given by Dr. Johanna Budwig. We have not done any frying to prepare these samosas; we even didn’t add any oil to the samosa dough as well as filling. They still have a crispy texture but contain zero Transfats. Samosas were brushed with melted oleolox and air-fried for only two minutes. Oleolox is a savory butter created by Dr. Johanna Budwig. It is a rich blend of cold-pressed flaxseed oil and raw coconut oil delicately enhanced with onion and garlic. It can be heated for two minutes.

The purpose of this recipe is not to promote samosa to the patients following Budwig Protocol in a regular way. But sometimes they can enjoy this healthy savory and delicious snack just for a change.

What is a Samosa?

Do you really need an introduction to Samosa? If you’ve ever been to an Indian restaurant or friend’s house, chances are good you’ve had a samosa. They are delicious fried pockets stuffed with spices, potatoes, and other veggies. Traditionally, they are fried in oil, which makes them crispy, but less healthy. We prefer making them in the air fryer so that we still get the same crispiness from our vegetable samosas.

Samosa dough

    ●   1 cup all-purpose flour (maida)
    ●   1 cup Kodo millet flour
    ●   ¼ teaspoon Salt
    ●   ¼ teaspoon carom seeds (ajwain, optional)
    ●   ½ cup or more water as required

Samosa Filling

    ●   1 teaspoon Coriander Seeds
    ●   ½ teaspoon fennel seeds
    ●   1 teaspoon freshly ground garlic
    ●   1 teaspoon Green Chilies or Jalapeno (chopped)
    ●   2 teaspoons Red Chili Powder
    ●   2 tablespoons Coriander Powder
    ●   1 tablespoon Raw Mango Powder Amchoor (optional)
    ●   ½ teaspoon pepper Powder (optional)
    ●   3 large Potatoes roasted, peeled, and mashed (approx 360 grams)
    ●   1 cup fresh green peas or beans
    ●   1 teaspoon chopped cilantro
    ●   Salt to taste
    ●   Oleolox for brushing samosa


Making samosa dough:

To start making the samosa dough or pastry, mix together flours and salt. Start by adding ½ cup water and kneading it into a firm dough. You may need a few extra teaspoons of water but add gradually as needed. The consistency of the dough should be stiff. It’s normal to see a few cracks and dimples. Cover the dough with a damp cloth and set it aside while you make the filling.

Preparing the filling:

Boil green peas or beans briefly in water. Crush the coriander seeds, and fennel seeds roughly and add them to the pan. Heat the spices briefly in a pan till aroma is released, but be careful not to burn them. Add garlic, and green chilies, and cook for a minute or two. Keep on stirring with a spatula. Add the remaining spices, green peas, mashed boiled potatoes, and salt. You may use a potato masher to just mash everything together and then mix it. Give it one more good mix and then set the mixture aside to cool.

Wrapping the samosas:

Take a lime-sized bowl of dough, roll it between your palms till smooth, and dust it with flour. Roll it out into a circle that is less than 1 mm in thickness and about 6 inches in diameter. Cut the rolled dough in half. Pick up one half and brush it with a little water along the straight edge of the pastry.

Now take one edge of the straight side, and place it on the other edge of the straight side in such a way that the dough forms into a cone. Pinch the corner of the cone so that it’s sealed. Place a tablespoon and a half of the filling in the cone, making sure to fill it only three forth of the way. Brush the inside of the unfilled dough with a little water and seal it by pinching the edge together. Repeat till all the dough is used up. Place the samosas in your air fryer’s basket making sure they don’t touch each other either.

Air Frying the samosas:

Air fry the samosas at 200 degrees C for 13 minutes. After about 6 minutes remove the air fryer’s basket and flip the samosas. Slide in the basket and continue air frying. After 11 minutes remove the basket out once more. Now the samosas should look light golden brown on both the sides.

Dip the samosas in melted oleolox briefly or brush the samosas with oleolox, then place them in the air fryer basket, and cook in an air fryer for two minutes. Take them out on a plate and serve them immediately with coriander chutneys or tomato ketchup.

We used Philips Air Fryer HD9252/90. You may also try to make these samosas in an oven.

Leave a Reply

Your email address will not be published. Required fields are marked *