Crispy Air Fryer Samosa (Non-Fried)

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This Air Fryer Samosa recipe is a no-fry, no-mess take on a classic Samosa, with the same crisp texture and significantly less oil and effort.

Prep Time30

Cook Time22

Rest1

Total Time1 52

Course: Appetizer, Snack

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: samosas

Calories: 161kcal

Add flour, salt, and ajwain (carom seeds) to a food processor. Drizzle in oil and pulse until the flour turns crumbly.
Check readiness by pressing some mixture in your palm—it should retain its shape. If not, add a bit more oil and pulse again. You can also do this in a mixing bowl, rubbing the oil into the flour with your hands.
Turn on the food processor at low speed and gradually add water. Scrape the sides of the bowl in between. Continue kneading until a firm dough ball is formed (this takes approximately 4-5 minutes).
Transfer the dough to a bowl and cover it with a damp kitchen towel to prevent it from drying and cracking. Rest it while you prepare the filling.

Heat oil in a frypan on medium heat and add cumin seeds. Once they sizzle, stir in ginger and spices along with a splash of water to prevent burning.
Sauté for 30 seconds.Add mashed potatoes and peas, then cook for 2 minutes. Adjust the seasoning to taste and finish with chopped cilantro.

Knead the rested dough for 30 seconds, then divide it into 8 equal portions. Roll each into a smooth ball, covering with a damp towel to prevent drying.
Take one dough ball and lightly oil both sides. Roll it into a 6-inch disc, approximately 1/16 inch thick. Cut the disc in half to create two semi-circles.
Brush a little water along the straight edge of the semicircle. To start shaping the cone, pick up the right corner and fold it toward the center.
Now, bring the left corner over the right so they overlap slightly. Press the overlapped edges together to seal the cone and pinch the tip. You should now have a pocket with a pointed tip at the bottom.
Hold the cone upright and fill it with about two tablespoons of the prepared potato filling.
Moisten the open top edges, then pinch them together to seal the samosa completely. You can also crimp the edges with a fork to seal them. Repeat the process to assemble all samosas.

Preheat the air fryer to 375°F. Lightly brush the samosas with oil.
Place them in a single layer in the air fryer basket, leaving a gap between each samosa. Depending on the size of your basket, you may have to air fry in 2-3 batches.
Air fry for 12 minutes, then flip them and lightly brush with oil. Air fry for an additional 8-10 minutes. Samosas are done when they turn golden in color and crisp on the outside. (Cooking time may vary with different air fryer models)

Add cold water to make the dough to achieve a crisp crust.
Rest the dough for a few minutes to ensure it rolls out easily.
Don't overstuff the dough pockets; this can cause them to split.
Use a damp cloth to cover the rolled dough to prevent drying.
Brush with oil for a golden finish.
Flip the samosas in between for even crispness.
Roll evenly to ensure even cooking and crisping. The shape can be round or oval. Don't worry if it's not a perfect circle.
Use very little water to seal the edges. Excess water can make it harder to seal.
When overlapping the two rounded edges, ensure that they overlap by at least ½ inch to prevent the dough from splitting open while air frying.
Use cooled filling to stuff the samosas. Warm filling will loosen the fat in the dough and prevent it from crisping up.
Brush liberally with oil in the beginning and in between to get a crisp crust.

Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.