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1
In a bowl take the flour, salt and butter, mix by rubbing with fingers to form a crumbly texture (this gives the crispiness to the samosas). Add water little at a time to form a firm dough. Keep aside covered with a cloth.
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2
Peel and roughly mash the boiled potatoes.
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3
In a kadai, take some oil, add the green chilli-ginger paste and saute for a minute.
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4
Add the potatoes, chilli powder, cumin powder, garam masala, chaat masala, salt and saute and mix well for 2 to 3 minutes.
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5
Remove from stove, add coriander leaves and lemon juice and mix once again. Keep aside to cool.
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6
Make small round balls out of the dough. Roll each ball into circular shape of approximately 4 to 4.5 cm in diameter.
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7
Cut this through the center with a knife to get two semi-circular shapes.
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8
Take one of the semi circular, rolled out dough. Apply water on the top edge and fold to form a cone by bringing the top edge together.
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9
Put some potato filling into the hollow of the cone and seal the open end with the help of water.
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10
Prepare more samosas with the remaining dough and filling.
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11
Set the air fryer at 180 degrees and pre-heat for 5 minutes. Brush oil on the prepared samosas.
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12
Place the the oil-brushed samosas in the basket of the air fryer and set the timer for 5 minutes.
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13
Remove after 5 minutes and shake and toss the samosas and fry for another 5 to 6 minutes.
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14
Serve hot with sauce/chutney.
