Samosa Recipe – Potato & Pea Filled Air Fryer Samosas

Last Updated on 4 months by Neha Deshmukh

Samosa Recipe – Potato & Pea Filled Air Fryer Samosas

Hey everyone! If you’ve ever craved that perfect, crispy, flavour-packed samosa, you’re in the right place. I remember the first time I tried to make samosas – it was a bit of a disaster! But trust me, with this recipe, even a beginner can whip up these golden beauties. And the best part? We’re using the air fryer, making them healthier and so much easier. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any samosa recipe. It’s a shortcut to crispy, deliciousness without all the deep-frying fuss. Air frying gives you that same satisfying crunch with way less oil. Plus, this recipe is totally customizable – adjust the spice level to your liking, and even make it vegan or gluten-free! It’s perfect for a quick snack, a party appetizer, or just when you’re missing a little taste of home.

Ingredients

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

• 2 cups all-purpose flour (about 250g)
• 0.25 cup light cooking oil (about 60ml) – plus extra for brushing
• 1 big pinch of salt
• 1 tbsp light cooking oil – for the filling
• 1 tsp cumin seeds
• 0.5 tsp red chilli powder (adjust to taste!)
• 1 tsp coriander powder
• 0.5 tsp amchur powder (dried mango powder)
• 0.5 cup frozen peas (about 75g)
• 2-3 medium-sized potatoes (about 300g), boiled and mashed
• 0.25 cup finely chopped fresh cilantro (about 30g)

Ingredient Notes

Let’s talk ingredients! Using good quality spices makes all the difference.

• Amchur powder is a game-changer. It adds a lovely tangy flavour that really balances the spices. If you can’t find it, I’ve included substitution ideas in the FAQs.
• Spice blends can vary regionally. Some families add garam masala, while others prefer a touch of asafoetida (hing). Feel free to experiment!
• You can use any neutral-flavored oil for both the dough and the filling – sunflower, canola, or vegetable oil all work well. I personally like using groundnut oil for a slightly richer flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s make the dough. In a large bowl, mix the flour, 0.25 cup of oil, and salt. Gradually add water, a little at a time, and knead until you form a soft, pliable dough. It shouldn’t be sticky!
2. Cover the dough and let it rest for at least 15 minutes. This helps relax the gluten, making it easier to roll.
3. While the dough rests, let’s make the filling. Heat 1 tbsp of oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
4. Add the red chilli powder, coriander powder, and amchur powder. Sauté for about 30 seconds, until fragrant.
5. Add the frozen peas and mashed potatoes. Mix well and cook for 5-7 minutes, stirring occasionally, until heated through.
6. Finally, stir in the chopped cilantro and let the filling cool completely.
7. Now, divide the dough into 12 equal balls. Roll each ball into a thin circle (about 4-5 inches in diameter).
8. Cut each circle in half to form a semicircle. Take one end of the semicircle and shape it into a cone, overlapping the edges and sealing them with a little water.
9. Fill each cone with about 1-2 tablespoons of the potato mixture. Don’t overfill!
10. Seal the edges of the cone tightly to form a pyramid shape. Make sure there are no gaps, or the filling might leak out during cooking.
11. Place the samosas in the air fryer basket in a single layer (you might need to cook them in batches). Brush lightly with oil.
12. Air fry at 400°F (200°C) for 20 minutes, flipping halfway through, until golden brown and crispy. Alternatively, bake in a preheated oven at 375°F (190°C) for about 30 minutes.

Expert Tips

• Don’t skip the resting time for the dough! It really does make a difference.
• Make sure the filling is completely cool before filling the samosas. Warm filling can make the dough soggy.
• If the samosas are browning too quickly, reduce the air fryer temperature slightly.
• For extra crispiness, brush the samosas with a little oil before air frying.

Variations

• Vegan Samosa Adaptation: Simply ensure your oil is plant-based. The recipe is naturally vegan otherwise!
• Gluten-Free Samosa Adaptation: Use a gluten-free all-purpose flour blend. You might need to adjust the amount of water slightly to get the right dough consistency. I’ve had good results with a blend containing rice flour and tapioca starch.
• Spice Level Adjustment: For a milder flavour, reduce the amount of red chilli powder. For a spicier kick, add a pinch of cayenne pepper or some chopped green chillies to the filling. My friend, Priya, loves adding a dash of black pepper too!
• Festival Adaptations: Samosas are a staple during Diwali and Holi! You can make a larger batch and share them with family and friends.

Serving Suggestions

Serve these samosas hot with your favourite chutney! Mint-coriander chutney and tamarind chutney are classic pairings. A dollop of plain yogurt also works beautifully.

Storage Instructions

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

FAQs

What is the best way to prevent the samosa pastry from becoming tough?

Don’t over-knead the dough, and make sure to let it rest. Over-kneading develops too much gluten, resulting in a tough pastry.

Can I make the potato filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator. This actually helps the flavours meld together even more.

What is Amchur powder and can I substitute it?

Amchur powder is made from dried unripe mangoes and adds a tangy flavour. If you can’t find it, you can substitute it with 1-2 teaspoons of lemon juice or a pinch of citric acid.

Can I freeze the assembled samosas before cooking?

Yes, you can! Place the assembled samosas on a baking sheet lined with parchment paper and freeze them until solid. Then, transfer them to a freezer-safe bag or container. Cook them directly from frozen, adding a few extra minutes to the cooking time.

What is the best chutney to serve with samosas?

Mint-coriander chutney and tamarind chutney are the most popular choices. But honestly, any chutney you love will work!