History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Heat oil in a non-stick pan, add cumin seeds. When they begin to change colour, drain and add potatoes and mutton mince and mix well. Add salt and mix well. Add 2-3 tbsps water and mix again. Cover and cook for 10-15 minutes.
Combine refined flour, salt and ghee in a bowl. Add sufficient water and knead into a stiff dough.
Divide dough into small portions, shape them into balls. Roll out each ball into oval shaped puri and halve each.
Add turmeric powder, red chilli powder and garam masala powder to the mutton and mix well. Cook till the mutton is done. Transfer onto a plate, add cashewnuts and mix well. Cool down to room temperature.
Dampen the edges of each halved puri with water and shape into a cone, stuff with some of the mutton-potato mixture and seal the edges to make samose.
Place the prepared samose in the air fryer basket and fit it into the air fryer. Fry at 180°C for 10 minutes or till golden and crisp.
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