Wheat flour- 1 cup
Celery
Salt- as per taste
Oil- 2 tbsp
for stuffing
Oil- 1 tablespoon
Asafoetida- 1 pinch
Cumin – 1/2 tsp
Dry whole coriander – 1/2 tsp
Fennel- 1/2 tsp
Red chilli powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Coriander powder- 1 tsp
Dry mango powder – 1 tsp
Chaat masala- 1/2 tsp
Peas- 1/2 cup
Potato- 3
Kashmiri red chilli powder- 1/4 tsp
Salt- as per taste
Coriander leaves- 2 tbsp
Take wheat flour in a big bowl and add carom seeds, neem and a little oil to it. If you want, you can also add a little flour to it.
Slowly add water into it and make a slightly tight dough.
Leave the dough to rest for 15-20 minutes.
To prepare the filling, heat oil in a pan and roast a pinch of asafoetida, cumin, crushed coriander and fennel in it.
Lower the gas flame and add red chilli powder, turmeric, coriander powder, dry mango powder and chaat masala.
Add some water to it and mix.
Mash peas and boiled potatoes and add it.
Add red chilli powder, salt and fresh coriander leaves. Let this filling cool for a while.
Take dough from the prepared samosa dough, make a ball and roll it.
Take some water in a bowl and dip a knife in it and cut the roti into two parts. Apply water on its corners and then fold it to form a cone and give it the shape of a samosa.
Prepare all the remaining samosas in the same manner.
Pre-heat the air fryer by setting it to 180 degree temperature for 5 minutes. Now place the samosas in it and let it fry at 200 degrees for 10-15 minutes.
Take out these samosas and apply some oil on them with a brush.
Your oil-free samosas are ready.
Serve them hot with chutney.
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