The Best Air Fryer Samosa Recipe | Crispy & Easy

Source video by Sanjana.Feasts on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

These air fryer samosas deliver all the crisp, golden satisfaction of deep-fried samosas without the heavy oil. The filling is a fluffy spiced potato and vegetable mixture, lifted by a small spoon of mango chutney for fruity tang. Shop-bought spring roll or samosa pastry keeps the folding simple and the finish neat. Brushed with a little oil and air fried at 180°C, they crisp up in just a few minutes. Serve hot with chutneys and masala chai.

Ingredients

• floury potatoes (Maris Piper or King Edward), peeled and diced small, kept in cold water
• 1 wholecarrot, peeled and diced small
• 1 wholeonion, diced, kept one third aside
• cooking oil
• cumin seeds, whole
• fresh ginger, minced
• green or red chilli, finely chopped
• salt
• ground turmeric
• frozen peas (add late)
• sweetcorn (add late)
• coriander seeds, coarsely ground (add late)
• garam masala (add late)
• chilli flakes (add late)
• kasuri methi (dried fenugreek leaves) (add late)
• mango chutney (add late)

• spring roll pastry or samosa patti, defrosted at room temperature
• plain flour
• cold water
• cooking oil for brushing (add late)

Method

1. Peel the floury potatoes and dice into small pieces. Keep them submerged in cold water to stop them browning. Peel and dice the carrot and onion into small pieces too. Set one third of the diced onion aside for later.

   ~10 min

2. Heat a little oil in a pan over medium heat. Add the cumin seeds, minced ginger and finely chopped chilli and sauté for a few moments until fragrant.

   ~1 min

3. Add two thirds of the diced onion and cook for 3 to 4 minutes until soft and translucent.

   ~4 min

4. Drain the potatoes and add to the pan along with the carrot, salt and ground turmeric. Mix well. Add a small splash of water, just enough to cook the vegetables. Bring to the boil, cover with a lid and cook for about 8 minutes until the potatoes are tender, stirring occasionally to stop the base catching.

   ~8 min

5. Once the potatoes are soft and most of the water has evaporated, stir in the peas, sweetcorn and the reserved one third of raw onion.

   ~1 min

6. Add the coarsely ground coriander seeds, garam masala, optional chilli flakes, kasuri methi and a small spoon of mango chutney. Mix well, then roughly mash with the spoon so the filling becomes fluffy and cohesive while keeping some texture.

   ~2 min

7. Continue cooking until most of the moisture has evaporated and the filling dries out a little, which makes folding much easier. Taste and adjust salt, then take off the heat and leave to cool completely.

   ~3 min

8. Make the sealing paste by mixing plain flour with cold water until smooth and lump free.

   ~1 min

9. Lay a sheet of spring roll or samosa pastry horizontally on a clean surface. Spread a thin layer of the flour paste over it and place a second sheet on top to double up for extra crispness.

   ~2 min

10. Starting from the upper right corner, fold the pastry diagonally down to meet the bottom edge. Hold that corner and fold again diagonally, this time upwards to meet the top edge, using the flour paste to stick the inner faces together. This forms a cone shaped pocket.

    ~1 min

11. Spoon about 2 teaspoons of cold filling into the pocket. Do not overfill or the samosas may burst. Fold the loose edge of pastry over the open pocket and seal tightly with more flour paste, pressing out any air pockets.

    ~2 min

12. Brush the folded samosas liberally with cooking oil on both sides. At this point they can also be frozen for later.

    ~2 min

13. Arrange the samosas in a single layer in the air fryer basket, taking care not to overcrowd. Air fry at 180°C for 4 minutes, turning at the 2 minute mark.

    ~4 min

14. If your air fryer has a grill function, grill for 1 minute per side for a deeper golden finish. Serve hot with your favourite chutneys and masala chai.

    ~2 min

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