These Air Fryer Samosas are crisp, golden, and filled with a warmly spiced potato and pea mixture. Cumin, turmeric, garam masala, amchur, and chili give the filling plenty of character, while air frying creates a crisp shell with much less oil than traditional frying.
They’re a great homemade appetizer when you want samosas without standing over a pot of hot oil. Serve them warm with mint cilantro chutney, tamarind chutney, or a cool yogurt sauce.
Why You’ll Want to Make These Samosas
- Less oil: Air frying gives the samosas a crisp exterior without deep-frying.
- Straightforward process: The dough, filling, and shaping can each be handled separately.
- Freezer friendly option: Uncooked shaped samosas can be prepared ahead when you want to plan for later cooking.
- Simple ingredients: Potatoes, peas, flour, and everyday Indian spices create the filling.
- Beginner approachable: The cone shaping technique becomes easier after making the first few.
- Great for sharing: Sixteen samosas give you plenty for a snack spread, appetizer platter, or small gathering.
Ingredient Insights and Easy Swaps
- All-purpose flour: This forms the samosa shell and gives it enough structure to hold the filling. Measure the flour accurately so the dough doesn’t become unnecessarily stiff.
- Vegetable oil or ghee: Fat in the dough helps create a more tender, crisp pastry. Ghee adds a richer flavor, while vegetable oil keeps the flavor neutral.
- Potatoes: The potatoes provide the hearty base for the filling. Roughly mash them rather than making them completely smooth so the finished samosas have some texture.
- Peas and aromatics: Green peas add color and a slight sweetness, while ginger, garlic, green chili, and cumin seeds build the savory foundation.
- Indian spices: Turmeric gives the filling its golden color, chili powder adds heat, garam masala adds warmth, and amchur contributes a subtle tangy note.
- Cilantro: Fresh cilantro brings a bright finish to the spiced potato mixture. Fold it in after cooking so its flavor stays fresh.
Chef’s Tip: Make sure the potato filling is completely cool before filling the dough cones. Warm filling can soften the dough and make the samosas harder to seal.
Air Fryer Samosas
These Air Fryer Samosas are crisp, golden, and packed with a flavorful potato and pea filling seasoned with cumin, turmeric, garam masala, and chili. They’re a lighter take on the classic Indian snack and pair perfectly with chutney.
Ingredients
Equipment
Method
- Place the potatoes in a pot of salted water and boil for 15–20 minutes, or until fork-tender. Drain well, let them cool slightly, then roughly mash them, keeping a little texture.
- Combine the flour, salt, baking soda, and oil in a bowl. Gradually add the water while mixing until a firm dough forms. Knead for 4–5 minutes, then cover and let it rest for 20 minutes.
- Heat oil in a skillet over medium heat. Add the cumin seeds, ginger, garlic, and green chili and cook for about 1 minute. Add the potatoes, peas, turmeric, chili powder, garam masala, amchur, and salt, stirring until well combined. Fold in the cilantro and let the filling cool completely.
- Divide the rested dough into 8 equal portions and roll each into a smooth ball. Roll each ball into a thin circle about 6 inches wide, then cut each circle in half to create semicircles.
- Form each semicircle into a cone, sealing the overlapping edge with a little water. Spoon about 2 tablespoons of filling into each cone, leaving enough room at the top to close it. Pinch and seal the open edge firmly.
- Lightly brush or spray the samosas with oil. Preheat the air fryer to 375°F and arrange the samosas in a single layer without overcrowding. Air fry for 8–10 minutes, flip, then continue cooking for another 8–10 minutes, until crisp and golden.
- Let the samosas cool for a few minutes before serving. Enjoy them warm with mint-cilantro chutney, tamarind chutney, yogurt sauce, or your favorite dipping sauce.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 147 |
| Carbohydrates | 22g |
| Protein | 4g |
| Fat | 5g |
| Fiber | 2g |
| Sugar | 2g |
| Sodium | 300mg |
Keep These Tips in Mind
- Making the dough too soft: Samosa dough should be firm enough to roll and shape without becoming sticky.
- Skipping the resting time: Resting gives the dough time to relax, making it easier to roll without excessive shrinking.
- Overcooking the potatoes: Boil them until fork-tender, then drain them well so the filling doesn’t become watery.
- Filling the cones too much: Excess filling makes the top difficult to seal and can cause the pastry to split.
- Leaving gaps in the seals: Press the edges firmly after adding the filling so the samosas stay closed during air frying.
- Overcrowding the air fryer: Leave space between the samosas so hot air can circulate around their surfaces.
Easy Ways to Change Up the Filling
- Add coriander: A little ground coriander can complement the cumin and garam masala.
- Use mixed vegetables: Add finely chopped carrots or other vegetables to the potato mixture for a different texture.
- Make them hotter: Increase the green chili or red chili powder for more heat.
- Add a little fennel: Fennel seeds can bring a lightly sweet, aromatic note to the filling.
- Try paneer: Small cubes or crumbles of paneer can make the filling richer and more substantial.
- Make mini samosas: Divide the dough into smaller portions and reduce the filling amount for bite-sized appetizers.
- Add more herbs: A combination of fresh cilantro and a little mint can give the filling a brighter flavor.
More Recipes You’ll Enjoy
How to Store Leftover Samosas
- Cool before storing: Let cooked samosas cool completely before transferring them to an airtight container.
- Refrigerate promptly: Store leftovers in the refrigerator and use them within a few days for the best quality.
- Freeze shaped samosas: Uncooked shaped samosas can be frozen in a single layer before transferring them to a freezer-safe container or bag.
- Cook from frozen: Frozen uncooked samosas can generally be air fried without thawing first, though they may need additional cooking time to become crisp and fully heated.
- Keep them crisp: When reheating cooked samosas, the air fryer is preferable to the microwave because it helps bring back the crisp texture.
Frequently Asked Questions
- Why does my samosa dough crack while shaping?
The dough may be too dry or may not have rested long enough. Make sure you add the water gradually as directed and give the dough its full resting time. - Why are my air fryer samosas pale?
A very light coating of oil helps the pastry brown. Also make sure the air fryer is properly preheated before adding the samosas. - Why are my samosas hard instead of crisp?
Overworking the dough or making it too stiff can result in a harder shell. Knead only for the specified time and add water gradually. - Can I use fresh peas instead of frozen peas?
Yes. Fresh peas can be used, although their cooking time may differ slightly. Add them when appropriate so they become tender without losing their texture. - What gives samosa filling its tangy flavor?
Amchur powder, made from dried unripe mango, provides the characteristic tanginess in this filling. It also balances the richness of the potatoes and spices. - How do I seal samosas properly?
Use a little water along the overlapping dough edge and press firmly. Make sure the entire seam is closed before adding the filling and sealing the top. - Can I make the samosa dough with ghee?
Yes. The recipe allows either vegetable oil or melted ghee. Ghee gives the dough a richer, more traditional flavor.
welcome to
Landscape Insight
A food blog that focuses on sharing easy, family friendly recipes that you can make with confidence. I’m so glad you’re here!
Meet Anjali