You know that feeling when you crave something crispy, spicy, and utterly delicious, but you don’t want to deal with a mountain of oil? That’s exactly why I fell in love with making Air Fryer Samosas at home. Growing up, my mom would spend hours frying them in batches, filling the kitchen with that incredible aroma—but now? My trusty air fryer gives me that same golden, flaky crunch in under 15 minutes, with none of the mess.
I’ve been tinkering with this recipe for years, balancing the perfect dough-to-filling ratio and nailing that crispiness without deep-frying. The secret? A well-rested dough and just enough oil to make it tender. These samosas are my go-to for impromptu snacks, game nights, or even when I need a quick appetizer for guests. And trust me, once you try them, you’ll never look back—they’re that good.
Why You’ll Love This Air Fryer Samosa Recipe
Let me tell you why this recipe has become my absolute favorite way to make samosas:
- Crispy perfection every time: That golden, flaky crust you crave? The air fryer delivers it beautifully without all the oil.
- Healthier than deep-fried: You get all the crunch with just a fraction of the fat – my waistline thanks me!
- Ready in a flash: From dough to delicious in under 15 minutes – perfect for sudden cravings.
- No messy cleanup: Just pop the basket in the dishwasher and you’re done. No greasy pans to scrub!
- Endlessly customizable: Swap fillings, adjust spices – make them your own!
Honestly, once you try these, you’ll wonder why you ever bothered with deep-frying.
Ingredients for Air Fryer Samosas
Gathering the right ingredients is half the battle won when making perfect samosas. Here’s what you’ll need:
For the Dough:
- 2 cups all-purpose flour (plus extra for dusting)
- 1/4 cup vegetable oil (I like sunflower or canola)
- 1/2 tsp salt
- 1/2 cup water (ice cold works best!)
For the Filling:
- 2 medium potatoes, boiled and mashed (about 1 1/2 cups)
- 1/2 cup peas (fresh or frozen – no need to thaw if frozen)
- 1 tsp cumin seeds (the secret flavor booster!)
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder (adjust to your heat preference)
- 1 tsp garam masala
- 1 tbsp chopped cilantro (fresh is best, but dried works in a pinch)
Ingredient Substitutions
Don’t stress if you’re missing something – here are my tried-and-true swaps:
- Use whole wheat flour instead of all-purpose for a nuttier taste (add 1-2 tbsp extra water if needed)
- Sweet potatoes make a delicious alternative to regular potatoes
- No peas? Try corn kernels or even chopped carrots
- If you’re out of fresh cilantro, mint leaves add a lovely freshness
- For extra flavor, add 1 tsp ginger-garlic paste to the filling
Remember – the best samosas are the ones made with what you’ve got!
How to Make Air Fryer Samosas
Alright, let’s get our hands dirty – this is where the magic happens! Follow these steps and you’ll have perfect samosas in no time:
- Make the dough: Mix flour and salt in a bowl. Add oil and rub it in with your fingers until it looks like breadcrumbs. Slowly add water until you get a stiff dough (it shouldn’t stick to your hands). Cover with a damp cloth and let it rest for 20 minutes – this makes rolling easier!
- Cook the filling: Heat a pan with 1 tbsp oil. Add cumin seeds until they sizzle, then toss in peas and mashed potatoes. Stir in all the spices and cook for about 5 minutes until everything’s well combined. Mix in cilantro and let it cool completely – hot filling makes soggy samosas!
- Preheat your air fryer to 350°F (180°C) – this is crucial for that initial crispiness.
- Shape and fill: (See details below!)
- Air fry: Place samosas in a single layer (don’t crowd them!). Cook for 12-15 minutes, flipping halfway through. You’ll know they’re done when they’re golden brown and sound hollow when tapped.
Shaping and Folding the Samosas
Here’s my foolproof method for perfect samosa shapes every time: Divide the dough into 10 equal balls. Roll each into a thin circle (about 6 inches across), then cut in half. Take one half-circle, wet the straight edge with water, and fold into a cone shape. Fill with 1-2 tbsp of filling – don’t overstuff! Wet the open edges and press firmly to seal. If you see cracks, dab a bit of water and smooth them out – this prevents filling from leaking during cooking.
Tips for Perfect Air Fryer Samosas
After making countless batches (and learning from my mistakes), here are my golden rules for samosa success:
- Rest that dough! That 20-minute wait isn’t optional – it makes the dough easier to roll without cracking.
- Cool filling is key: Hot filling makes the dough gummy. I pop mine in the fridge for 10 minutes if I’m in a rush.
- Don’t overstuff – 1-2 tbsp filling per samosa is plenty. Too much and they’ll burst open!
- Space them out in the air fryer basket so hot air can circulate. I do batches of 5-6 depending on size.
- Flip carefully halfway using tongs – they crisp up better when turned.
- The tap test: Done samosas sound hollow when lightly tapped on the bottom.
Follow these tips and you’ll get restaurant-quality samosas every single time!
Air Fryer Samosa Variations
Once you’ve mastered the basic recipe, it’s time to play! Here are my favorite ways to mix things up:
- Spice lover’s version: Add 1-2 chopped green chilies or 1/4 tsp extra chili powder to the filling – makes your taste buds dance!
- Cheesy twist: Mix in 1/4 cup crumbled paneer or shredded cheddar with the potato filling – melty goodness in every bite.
- Meat option: Swap half the potatoes with cooked ground chicken or lamb (drain excess fat first).
- Breakfast samosa: Fill with scrambled eggs, onions, and a pinch of chaat masala – perfect with morning chai.
Honestly? The possibilities are endless – make them your own!
Serving Suggestions
Oh, the joy of dipping these crispy samosas into all sorts of delicious sauces! Here’s how I love to serve them:
- Classic chutneys: Mint-coriander or sweet tamarind – can’t decide? Serve both!
- Cooling yogurt dip: Whisk plain yogurt with a pinch of chaat masala and roasted cumin powder.
- Simple salad: Thinly sliced onions with lemon juice and chaat masala cuts through the richness.
Serve them piping hot right from the air fryer – that’s when they’re at their crispest. Trust me, they disappear fast!
Storage and Reheating
Let’s be real – these samosas rarely last long enough to store! But when they do (miracles happen), here’s how to keep them tasting fresh: Store cooled samosas in an airtight container with parchment between layers – they’ll stay crisp for 2-3 days. Want that just-made crunch? Reheat in the air fryer at 300°F for 3-5 minutes. No soggy microwave samosas here!
Air Fryer Samosa FAQs
I get asked these questions all the time – here are my tried-and-true answers to make your samosa-making foolproof:
Can I freeze air fryer samosas?
Absolutely! Freeze them before cooking – just assemble, place on a tray to freeze solid, then transfer to bags. When cravings hit, air fry straight from frozen (add 3-5 extra minutes). They’ll taste just-made!
Why do my samosas turn out soggy?
Three likely culprits: 1) Filling wasn’t cooled completely (steam makes dough gummy), 2) Overcrowding the air fryer basket (they need space to crisp up), or 3) Not preheating the air fryer (that initial blast of heat is crucial).
What’s the best air fryer temperature for samosas?
350°F (180°C) is my sweet spot – hot enough to crisp the exterior without burning, while fully cooking the filling. If your air fryer runs hot, try 340°F and add a minute or two.
Can I make these gluten-free?
Yes! Swap the all-purpose flour for a gluten-free blend (I like ones with xanthan gum already added). The texture will be slightly different, but still delicious. For more information on gluten-free flours, check out resources on gluten-free baking.
Why do my samosas keep opening during cooking?
You might not be sealing the edges well enough. Use water generously on the seams, press firmly, and if you see any cracks, dab with more water and smooth them out before cooking.
Nutritional Information
Let’s be real – we’re not eating samosas for their health benefits! But it’s nice to know what you’re enjoying. Remember: These values are estimates and will vary based on your exact ingredients and portion sizes.
- Calories: About 120 per samosa
- Fat: 5g (mostly from that delicious dough!)
- Carbs: 16g
- Protein: 2g
Not bad compared to deep-fried versions that can double the fat content! The air fryer magic means you get all the flavor without the guilt. If you are looking for other lighter snack options, check out these air fryer beet chips.
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Air Fryer Samosa Recipe: Flaky Perfection in 15 Minutes
- Total Time: 40 minutes
- Yield: 10 samosas
- Diet: Vegetarian
Description
A quick and crispy air fryer samosa recipe that’s perfect for snacks or appetizers.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/2 cup water
- 2 medium potatoes, boiled and mashed
- 1/2 cup peas
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp garam masala
- 1 tbsp chopped cilantro
Instructions
- Mix flour, salt, and oil in a bowl. Gradually add water to form a stiff dough. Cover and rest for 20 minutes.
- Heat oil in a pan. Add cumin seeds, then peas and mashed potatoes. Stir in spices and cook for 5 minutes. Let the filling cool.
- Divide the dough into small balls. Roll each into a thin circle and cut in half.
- Fold each half into a cone, fill with the potato mixture, and seal the edges.
- Preheat the air fryer to 350°F (180°C). Place samosas in the basket in a single layer.
- Air fry for 12-15 minutes, flipping halfway, until golden brown and crisp.
Notes
- Keep the dough covered to prevent drying.
- Use a little water to seal the edges properly.
- Adjust spices to your taste.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Indian