Air Fried Empanosas
A fun twist on a classic snack that we all know and love!
Servings: 10 Pieces
Ingredients
- 10 empanada shells
- 1 tbsp oil
- 3 medium russet potatoes boiled and mashed
- 1/4 cup peas
- 2 tsp whole coriander seeds crushed in mortar & pestle
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp ginger paste
- 2 green chilies chopped
- pinch of hing
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp red chili powder
- 1/4 tsp amchur powder
- salt to taste
Instructions
- Heat the oil in a pan on medium heat. Once oil is hot add coriander seeds, fennel, and cumin seeds and cook until they begin to splutter
- Next, add ginger paste, green chili and hing and cook until raw smell of ginger goes away
- Add in the boiled, mashed potatoes and peas and mix until it is well combined with the whole spices. Then add coriander powder, garam masala, red chili powder, amchur powder and salt to taste. Mix until well combined then turn off gas and set aside to cool
- Once the mixture is cooled, take about 1.5 tbsp of the mixture and roll between your hands into an oval. You should get about 10 ovals with this mixture
- Take an oval and put it in the middle of your empanada shell. Fold the shell in half and seal the edges by pressing them together so it looks like a half moon. Then starting from one corner to the other, start folding a piece of the flap over the other to make a sort of braid or twist shape
- Brush the empanadas with a little bit of oil and air fry at 375 for 10 minutes
- Serve hot with cilantro mint chutney!
Notes
- I used frozen Goya Empanada shells
- You can fry these if you don't have an air fryer