Air fried samosas aren't identical to deep fried ones, and it's worth saying so. The pastry is crisper and drier rather than bubbled and flaky. What you get instead is a snack you can make on a Tuesday without a pan of hot oil, and the filling is the same.
Everything you need
- 500 g potatoes, boiled and roughly mashed
- ¾ cup frozen peas
- 1 onion, finely chopped
- 2 tbsp vegetable oil
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp garam masala
- 1 tbsp fresh ginger, grated
- 1½ tsp fine salt
- 6 spring roll or samosa pastry sheets
- as needed oil spray
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
0 of 6 done-
Fry the onion in the oil for 8 minutes until soft, then add the ginger and all the ground spices and cook a minute until they smell toasty.
For this step
- 1 onion
- 1 tbsp fresh ginger
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Stir in the potato, peas and salt, mashing roughly so some lumps remain. Cool the filling completely, since warm filling steams the pastry from inside.
For this step
- ¾ cup frozen peas
- 1½ tsp fine salt
- 6 spring roll or samosa pastry sheets
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Cut each pastry sheet into two long strips. Fold one corner over to form a cone, spoon in filling, then keep folding along the strip into a triangle. Seal the end with a flour and water paste.
For this step
- 6 spring roll or samosa pastry sheets
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Spray the samosas all over. Every dry patch of pastry stays pale and papery, so be thorough.
For this step
- 6 spring roll or samosa pastry sheets
- as needed oil spray
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Preheat to 190°C / 375°F for 3 minutes, then air fry in a single layer for 8 minutes.
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Turn, spray again, and cook another 5 to 7 minutes until deep golden and blistered. Serve with mint yogurt or tamarind chutney.
For this step
- as needed oil spray
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Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Cool the filling. This is the single most common reason air fried samosas turn out soft rather than crisp.
- Keep the pastry sheets under a damp cloth while you work. They dry out and crack within a couple of minutes of being uncovered.
Make it your own
- Add minced lamb browned with the onion, or swap the peas for paneer and spinach.
- Use filo pastry, doubled up and brushed with oil, for a lighter and even crisper shell.
Storing & reheating
Freeze uncooked and air fry from frozen at 190°C for 18 minutes. Cooked ones keep for 2 days and re-crisp at 190°C for 4 minutes.
Frequently asked
Can you cook frozen samosas in an air fryer?
Yes, and they come out well. Spray with oil and cook at 190°C for 12 to 15 minutes, turning halfway. No defrosting needed.
Why is my samosa pastry pale?
Not enough oil on the surface. Air fryers brown through fat, so an unsprayed patch stays white and chalky no matter how long you cook it.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.