Ingredients 

• Potato 100g boiled and peeled 
• Peas 30g boiled 
• Green chili 5g chopped 
• Coriander leaves 10g 
• Ghee 15g 
• Jeera (cumin seeds) 5g 
• Turmeric powder ½ tsp 
• Chana masala ½ tsp 
• Ajwain (aniseed) 5g 
• Oil 5ml and for brushing 
• Salt to taste 
• Water as required

Method

1. Rub ghee in the refined flour. Add water, ajwain, salt and knead into a smooth dough. Cover the dough and keep aside for 30 minutes. 
2. Heat oil in a pan. Add cumin seeds and allow them to crackle. Add peas, turmeric powder, chana masala, green chili and salt. Mix well. Add roughly chopped potatoes. Sprinkle some chopped coriander leaves and remove from the gas. 
3. Divide the dough into equal portions. Roll out each portion into about 6 inch wide diameter. Cut in half. Make a cone and fill in the potato mixture. Seal the edges by applying water. 
4. Preheat the Airfryer for 5 minutes at 180oC. 
5. Brush the samosas with oil. 
6. Arrange the samosas in the Airfryer and cook at the same temperature for 18 minutes or until golden brown.