Air Fryer Paneer Samosas- Easy Indian Recipe with Kidney Beans & Cheese

Last Updated on 2 months by Neha Deshmukh

Air Fryer Paneer Samosas – Easy Indian Recipe with Kidney Beans & Cheese

Hey everyone! If you’re anything like me, you love a good samosa. That crispy, flaky pastry filled with a flavorful mix… pure comfort food! But let’s be real, deep frying can be a bit of a hassle. That’s why I’m so excited to share my recipe for Air Fryer Paneer Samosas. They’re just as delicious, way easier, and so much healthier. I first made these when I was craving samosas but didn’t want to deal with the oil splatters – and honestly, I haven’t looked back!

Why You’ll Love This Recipe

These aren’t your average samosas. We’re taking a classic and giving it a little twist with kidney beans and a touch of cheese. Plus, using the air fryer means crispy perfection without all the guilt. They’re perfect for a quick snack, a party appetizer, or even a light meal. And honestly, who can resist a homemade samosa?

Ingredients

Here’s what you’ll need to make these amazing air fryer samosas:

• 1 cup all-purpose flour (maida) – about 120g
• To taste salt
• 2 tbsp vegetable oil/ghee – about 30ml
• 100 gm paneer/tofu
• 1/2 cup cabbage – about 30g, shredded
• 1/2 cup boiled kidney beans (rajma) – about 100g
• Cheddar cheese – about 50g, grated
• Cherry tomatoes – about 5-6, finely chopped
• Red chili flakes – to taste
• Peri-Peri Masala – to taste
• 1 tbsp mayonnaise – about 15ml

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Use of Kidney Beans (Rajma) in Samosa Filling: I love adding kidney beans for extra texture and protein. It’s a little different, but trust me, it works beautifully!
• Choice of Oil/Ghee: You can use either vegetable oil or ghee for the dough. Ghee adds a lovely richness, but oil works just fine if you prefer.
• Paneer/Tofu Option: I’ve made these with both paneer and tofu, and both are delicious! Tofu is a great vegan alternative.
• Peri-Peri Masala for a Modern Twist: This adds a lovely little kick. Don’t worry if you can’t find it, a pinch of cayenne pepper will do in a pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the dough: In a large bowl, mix together the flour, salt, and oil/ghee. Slowly add cold water, a little at a time, and knead until you have a stiff dough. Cover and let it rest for at least 30 minutes. This is key for a flaky crust!
2. Make the stuffing: While the dough rests, crumble the paneer/tofu into a bowl. Add the cabbage, kidney beans, cheese, cherry tomatoes, red chili flakes, peri-peri masala, and mayonnaise. Mix everything well. Don’t be afraid to taste and adjust the seasoning!
3. Shape the samosas: Roll the dough into a thin circle, about 4-5 inches in diameter. Cut the circle in half. Take one half and form it into a cone shape, sealing the edges with a little water. Fill the cone with the paneer mixture, and seal the open edge tightly. Repeat with the remaining dough and filling.
4. Air fryer method: Preheat your air fryer to 180°C (355°F). Place the samosas in the air fryer basket in a single layer (you might need to work in batches). Air fry for 15-17 minutes, flipping halfway through, until golden brown and crispy.
5. Oven method: Preheat your oven to 180°C (355°F). Place the samosas on a parchment-lined baking tray. Bake for 8-9 minutes per side, until golden brown and crispy.

Expert Tips

• Don’t overfill the samosas, or they might burst open during cooking.
• Make sure the edges are sealed really well. A little water helps!
• For extra crispiness, brush the samosas with a little oil before air frying or baking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation – Tofu & Vegan Cheese: Swap the paneer for firm or extra-firm tofu and use your favorite vegan cheddar cheese.
• Gluten-Free Adaptation – Gluten-Free Flour Blend: Use a gluten-free all-purpose flour blend for a gluten-free version.
• Spice Level – Adjust Red Chili Flakes & Peri-Peri Masala: My friend, Priya, loves hers super spicy, so she adds extra chili flakes. Feel free to adjust to your liking!
• Festival Adaptation – Diwali/Holi Samosas: My family always makes these for Diwali and Holi. We sometimes add a little bit of dried fruit to the filling for a festive touch.

Serving Suggestions

These samosas are delicious on their own, but they’re even better with a side of mint-coriander chutney or tamarind chutney. A cup of chai is essential, of course!

Storage Instructions

Leftover samosas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer or oven to restore their crispiness.

FAQs

Let’s answer some common questions:

1. Can I make the samosa dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
2. What is the best way to prevent the samosas from opening during air frying/baking? Make sure the edges are sealed tightly with water. Also, don’t overfill them!
3. Can I use a different type of bean instead of kidney beans? Yes, you can! Chickpeas or black beans would also work well.
4. What is Peri-Peri Masala and where can I find it? It’s a spice blend originating from Portugal, known for its chili pepper base. You can find it in most Indian grocery stores or online.
5. Can these samosas be frozen before or after cooking? Yes! You can freeze uncooked samosas on a baking sheet, then transfer them to a freezer bag. You can also freeze cooked samosas. Reheat in the air fryer or oven.