Air Fryer Samosas
These samosas have the same flaky pastry and spiced potato and pea filling as the deep-fried kind, but they cook in the air fryer with a light brush of oil. The pastry is a firm, oil-rich dough that bakes up crisp and flaky. Shaping the cones takes a few tries, but once you have folded two or three, the rest go quickly.
Published
- Prep Time
- 40 mins
- Cook Time
- 40 mins
- Rest dough
- 30 mins
- Total Time
- 1 hr 50 mins
- Servings
- 12 samosas
How do you make Air Fryer Samosas?
For air fryer samosas, rub 60 ml oil into 250 g flour, add water to make a stiff dough and rest it for 30 minutes. Fill pastry cones with spiced potato and peas, seal, brush with oil and air fry at 180°C (350°F) for 16-18 minutes, turning halfway, until golden and crisp.
- Total time
- 1 hr 50 mins
- Calories
- 360 per serving
- Protein
- 7 g
- Yield
- 12 samosas
- Difficulty
- Medium
- Method
- Air frying
Ingredients
Pastry
Filling
To cook and serve
Equipment
Air fryer · Rolling pin · Large mixing bowl · Frying pan · Pastry brush
Quick Directions
Make the pastry
Mix the flour, ajwain and salt in a bowl.
Boil the potatoes
While the dough rests, cover the potatoes with cold salted water, bring to a boil and cook for 15-20 minutes, until a knife slides in easily.
Cook the filling
Heat the oil in a frying pan over medium heat.
Roll and cut
Divide the dough into 6 equal balls.
Shape the samosas
Brush water along the straight edge of one half-moon.
Air fry
Preheat the air fryer to 180°C (350°F).
Serve
Let them cool for 5 minutes, because the filling stays very hot, then serve with mint or tamarind chutney.
Step-by-Step Instructions
Follow these detailed steps to make the perfect air fryer samosas.
Make the pastry
Mix the flour, ajwain and salt in a bowl. Add the oil and rub it into the flour with your fingertips for 2-3 minutes, until the mixture looks like coarse breadcrumbs and holds its shape when you squeeze a handful. Add the water a little at a time and press everything into a stiff dough. It should be smooth but much firmer than bread dough. Cover and rest for 30 minutes.
Boil the potatoes
While the dough rests, cover the potatoes with cold salted water, bring to a boil and cook for 15-20 minutes, until a knife slides in easily. Drain and cool for a few minutes, then peel and break them into small, rough pieces. Do not mash them smooth.
Cook the filling
Heat the oil in a frying pan over medium heat. Add the cumin and crushed coriander seeds and let them sizzle for 30 seconds. Add the ginger and chilies for 30 seconds, then the peas for 2 minutes. Add the potatoes, ground coriander, chili powder, garam masala, amchur and salt and cook for 2-3 minutes, folding gently. Stir in the fresh coriander, taste for salt and let the filling cool completely.
Roll and cut
Divide the dough into 6 equal balls. Roll one into an oval about 15 by 20 cm (6 by 8 inches) and 2 mm thick, keeping the others covered. Cut it in half across the middle to make two half-moons.
Shape the samosas
Brush water along the straight edge of one half-moon. Fold it into a cone, overlapping the wet edge by about 1 cm, and press the seam firmly to seal. Hold the cone in your hand and fill it with about 3 tbsp of the filling, leaving 1 cm clear at the top. Brush the inside of the opening with water, pinch it closed and press the base flat so the samosa stands up. Repeat to make 12.
Air fry
Preheat the air fryer to 180°C (350°F). Brush the samosas all over with oil and arrange 6 in the basket in a single layer, not touching. Air fry for 10 minutes, turn them over, brush any dry or pale spots with a little more oil and cook for 6-8 minutes more, until golden and crisp. Repeat with the rest.
Serve
Let them cool for 5 minutes, because the filling stays very hot, then serve with mint or tamarind chutney.
Recipe Tips
- Keep the dough firm. A soft dough puffs up and turns bready instead of crisp and flaky.
- Take the full 2-3 minutes to rub the oil into the flour. This is what gives the pastry its flaky layers.
- Let the filling cool completely before shaping. Warm filling softens the pastry and can make the seams split.
- Brush every surface with oil, including the folds. Dry patches stay pale and powdery in the air fryer.
Variations
- Add 1/2 cup finely diced cooked carrot, or a handful of chopped cashews and raisins, to the filling.
- For more heat, add 1/2 tsp crushed red chili flakes to the filling. For more tang, sprinkle 1/2 tsp chaat masala over the potatoes.
- Use melted ghee instead of oil in the pastry for a richer taste. The samosas will be vegetarian but no longer vegan.
Nutrition (per serving)
| Calories | 360 |
|---|---|
| Protein | 7 g |
| Carbs | 49 g |
| Fat | 15 g |
| Saturated fat | 1.5 g |
| Fibre | 4 g |
| Sugar | 2 g |
| Sodium | 490 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate cooked samosas in an airtight container for up to 3 days.
- Freezer
- Freeze shaped, uncooked samosas on a tray until firm, then pack into a freezer bag for up to 2 months. Air fry from frozen at 180°C (350°F) for 18-22 minutes, turning halfway.
- Reheat
- Reheat in the air fryer at 180°C (350°F) for 4-5 minutes, until hot and crisp.
Air Fryer Samosas FAQs
Are air fryer samosas as crisp as deep-fried ones?
They are crisp and flaky, with a slightly drier, more biscuit-like crust and fewer bubbles than deep-fried samosas. Brushing every surface with oil before cooking and again halfway through gives the best result.
Can I bake samosas in the oven instead?
Yes. Brush them with oil and bake on a parchment-lined tray at 200°C (400°F) for 25-30 minutes, turning halfway, until golden and crisp.
Can I use store-bought wrappers?
Yes. Spring roll wrappers or samosa pastry sheets folded into triangles work well. Brush them with oil and air fry at 180°C (350°F) for 8-10 minutes, turning halfway, because thin wrappers cook faster than homemade pastry.
Are these samosas vegan?
Yes, as written. The pastry is made with oil and the filling contains no dairy. If you use ghee in the pastry, they are vegetarian but no longer vegan.
How do I stop samosas from opening while they cook?
Seal each seam with water and press it firmly, and do not overfill the cones. Leaving about 1 cm of clear pastry at the top gives you enough to pinch shut.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
