On cold weekends growing up, the smell of homemade samosas frying in the kitchen was the unofficial signal that guests were coming. But now, with fewer gatherings and more mindful eating, I wanted to keep the nostalgia alive without deep-frying. That’s when I started experimenting with Air Fryer Samosas, and honestly, they’ve earned a permanent spot in my recipe box.
This recipe is everything a traditional samosa should be: crispy shell, spicy potato-pea filling, and warm comforting flavors, but without the heavy oil. The air fryer gives that perfectly golden crunch using just a light brush of oil, making this version healthier and lighter than the deep-fried classic ideal if you’re watching your oil intake or just want a smarter snack.
The outer crust is flaky and golden, thanks to a simple flour dough with just the right balance of oil and water. The filling bursts with turmeric, ginger, and cumin spiced just enough to warm you without overpowering.
Serve it with a drizzle of spicy Buffalo Chicken Sauce for a bold twist or pair it with warm Honey Apple Cider for a cozy, balanced treat. Samosa searches have jumped 80% in air fryer recipe categories over the last year and it’s easy to see why. This is comfort food that feels good and tastes good.
I’d love to know are you a tamarind chutney kind of person, or do you like to get creative with dips? Share your samosa twist in the comments!
Why I Love This Recipe?
- I finally get to enjoy samosas more often – Air frying makes them quicker and way less greasy, so I don’t need to “save them” for special occasions.
- It fits perfectly into my weekend meal prep – I often make the dough and filling ahead of time, then just air fry a few as needed.
- They reheat beautifully – A quick pop back in the air fryer and they’re crisp again, which isn’t always the case with fried food.
- Swapping ghee for oil kept the flavor, cut the heaviness – It feels satisfying without that post-snack crash.
- I can enjoy the taste without compromising my healthy habits – Less oil, same flavor. That’s a win in my book.
Air Fryer Samosa Recipe
Equipment
- Mixing bowl
- Rolling Pin
- Knife or dough cutter
- Frying pan (for filling)
- Air fryer
- Pastry brush (for oil)
Ingredients
For Samosa Dough:
- 2 cups all purpose flour
- ¼ teaspoons salt
- 2 tablespoons oil can be substituted with ghee
- ¾ cup water
- ½ teaspoon baking soda
For Samosa Filling:
- 2 potatoes medium to large size, prefer Yukon Gold
- 2 tablespoons vegetable oil divided
- ½ teaspoon cumin seeds optional
- ½ teaspoon black mustard seeds optional
- ½ teaspoon minced ginger
- ½ teaspoon minced garlic
- 1 Thai bird’s eye chili pepper optional, chopped; substitute with jalapeño
- 1 teaspoon salt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- ½ teaspoon amchur powder optional (dried mango powder)
- ½ teaspoon garam masala
- 1 cup frozen peas
- 1 teaspoon chopped cilantro optional
Instructions
- Mix flour, salt, baking soda, and oil; gradually add water to form a stiff dough. Rest it for 20 minutes.
- Boil and mash the potatoes; set aside.
- In a pan, heat oil, then sauté cumin, mustard seeds, ginger, garlic, and chopped chili.
- Add mashed potatoes, turmeric, red chili, amchur, garam masala, salt, peas, and cilantro. Mix well and cool.
- Divide dough into balls, roll each into an oval, cut in half, and shape into cones.
- Fill each cone with the potato mixture and seal with water.
- Lightly brush samosas with oil.
- Air fry at 370°F (188°C) for 15–18 minutes, flipping halfway through until golden and crisp.
Nutrition Info:
| Nutrition | Value |
| Calories | 147kcal |
| Carbohydrates | 18g |
| Protein | 3g |
| Fat | 7g |
| Sugar | 1g |
| Sodium | 187mg |
Smart Tips For Air Fryer Samosas!
- Rest your dough a bit longer if you want flakier results:
I’ve noticed that letting the dough rest for 30+ minutes (instead of just 20) gives the gluten time to relax and makes the crust crisp up better in the air fryer.
- Don’t overfill the samosas it affects how they crisp:
A generous filling sounds tempting, but it can weigh down the dough and cause uneven cooking. A snug spoonful is just right.
- Slightly sealing with a flour-water paste gives better edges than just water:
It acts like samosa glue especially helpful in the air fryer, where the edges can dry fast and start to lift if not sealed properly.
- Preheat your air fryer but only for 2–3 minutes:
Too hot, and the crust starts crisping before the inside is warmed. A quick preheat ensures even cooking from the start.
- Use a light second brush of oil halfway through air frying:
Once you flip them, brushing a tiny bit more oil helps deepen the golden color and gives that “just-fried” look without actually frying.
- Let them cool for 5 minutes before serving seriously:
The crust crisps up even more, and the flavors settle just enough for the perfect first bite. Hot fillings can burn, too speaking from experience!
Quick Questions?
Q: Can I freeze these samosas before air frying?
Ans: Yes! Assemble and freeze them on a tray, then store in a ziplock. Air fry straight from frozen just add 3–5 extra minutes to the cooking time.
Q: What’s the best way to reheat leftover samosas?
Ans: Pop them back in the air fryer at 350°F (175°C) for 4–5 minutes. They’ll get crispy again without drying out.
Q: Can I use store-bought samosa wrappers instead of homemade dough?
Ans: Absolutely. Just make sure to seal the edges well and brush lightly with oil before air frying.
Q: How do I keep the samosas from drying out in the air fryer?
Ans: Don’t overcrowd the basket and brush with oil lightly both before and halfway through. This helps maintain moisture inside and crispiness outside.
Q: Can I make them gluten-free?
Ans: Yes, substitute with a gluten-free flour blend and adjust water slightly. The dough will be more delicate but still tasty and crisp when air fried.
