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Indian Chicken and Vegetable Samosas with Filo Pastry in the AirFryer
Ingredients
For the samosas:
1 pack phyllo pastry sheets
400 g ground chicken
1 sweet potato, diced
½ cup cooked green peas
1 medium onion, finely chopped
1 chili pepper, finely chopped
3 tbsp olive oil
1 tsp grated ginger
1 tsp minced garlic
1 tsp curry powder
½ tsp cayenne pepper
½ tsp smoked paprika
1 tbsp tomato paste
¼ cup white wine
3 tbsp fresh parsley, chopped
Salt & pepper to taste
For the yogurt dipping sauce:
400 g strained Greek yogurt (10% fat)
150 g cucumber, finely chopped
1 bunch fresh cilantro, finely chopped
½ tsp ground cumin
½ tsp salt
Preparation - Steps
Filling:
Sauté the onion in olive oil. Add the ginger, garlic, and chili. Stir in the ground chicken and cook until browned. Add the tomato paste, spices, and wine. Finally, add the peas, sweet potato, and parsley. Allow the mixture to cool completely.
Samosa Assembly:
Cut the phyllo pastry into strips (8–10 cm wide). Place a small amount of filling at one end and fold into triangles. Seal the edge with a little water.
Air-fry at 180°C (356°F) for 12–16 minutes, using a bit of oil and parchment paper.
Yogurt Sauce:
Mix all ingredients together and serve chilled as a refreshing dip.