Craving samosas without the pot of hot oil? These air fryer samosas have a flaky, blistered golden crust and a spiced potato and pea filling, made with a fraction of the oil used for deep-frying. They are perfect for iftar, tea-time guests or a weekend snack, and they reheat beautifully.
The key to making samosas work in an air fryer is the pastry. A stiff dough with a generous rub of ghee or oil (called moyan) gives a crisp, short crust even without deep-frying. Brushing the outside lightly with oil before cooking finishes the job, so the shells turn golden and crunchy instead of dry and floury.
Why Bake Samosas in the Air Fryer
Deep-fried samosas are wonderful, but frying a batch at home means heating a lot of oil, managing temperature and dealing with the smell and clean-up afterwards. The air fryer gives you a crisp result with far less fuss. The texture is slightly lighter and less oily than a fried samosa, closer to a flaky pastry, and many people prefer it for everyday snacking.
- Much less oil than deep-frying.
- Hands-off cooking once they are shaped.
- Freezer-friendly: shape a big batch and cook straight from frozen.
- Works with homemade dough, samosa patti or shop-bought frozen samosas.
What Goes Into Them
For the pastry
- Maida (plain flour): gives the classic crisp, flaky shell.
- Ghee or oil: the moyan. Rubbed into the flour until it holds together when pressed, it makes the pastry short and crisp.
- Ajwain (carom seeds): traditional for flavour and aroma.
- Cold water: just enough to form a stiff dough.
For the filling
- Potatoes: boiled until just tender and roughly crumbled, not mashed smooth.
- Peas: fresh or frozen.
- Whole spices: cumin seeds and crushed coriander seeds.
- Ground spices: red chilli powder, garam masala, anardana (dried pomegranate seeds) or amchur for tang.
- Fresh flavour: ginger, green chilli and plenty of fresh coriander.
Air Fryer Samosas: Crispy Aloo Samosas With Far Less Oil
Pakistani · Snack · Medium
Ingredients
- For the pastry:
- 250 g (2 cups) maida (plain flour)
- 1/2 tsp salt
- 1/2 tsp ajwain (carom seeds)
- 4 tbsp ghee or oil
- About 90 ml (6 tbsp) cold water
- For the filling:
- 500 g potatoes, boiled, peeled and crumbled
- 80 g (1/2 cup) peas, fresh or frozen
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds, crushed
- 1 tsp grated ginger
- 1–2 green chillies, finely chopped
- 1 tsp red chilli powder
- 1/2 tsp garam masala
- 1 tsp anardana powder or amchur
- 1 tsp salt, or to taste
- 3 tbsp chopped fresh coriander
- 1–2 tbsp oil, for brushing
Method
- Rub the ghee into the flour, salt and ajwain until crumbly, add cold water and form a stiff dough; rest for 30 minutes.
- Heat the oil, fry the cumin and coriander seeds, then add the ginger, chilli and peas and cook for 2 minutes.
- Add the potatoes and ground spices, mix and lightly crush, then stir in fresh coriander and cool completely.
- Divide the dough into 6 balls, roll each into a thin oval and cut in half.
- Form each half into a cone, fill with 2–3 tbsp filling and seal the top with water.
- Brush the samosas all over with oil and arrange in a single layer in the air fryer basket.
- Air fry at 170°C (340°F) for 10 minutes, turn, then cook at 190°C (375°F) for 6–8 minutes until golden.
- Rest for 2 minutes and serve with chutney.
How to Make Air Fryer Samosas
Make the dough
Mix the flour, salt and ajwain, then add the ghee and rub it in with your fingertips for a couple of minutes until the flour looks like breadcrumbs and holds its shape when squeezed. Add cold water a little at a time and bring it together into a stiff dough without kneading too much. Cover and rest for 30 minutes. Stiff, rested dough rolls thinly and stays crisp.
Cook the filling
Heat the oil, add the cumin and crushed coriander seeds, then the ginger and green chilli. Add the peas and cook for two minutes, followed by the crumbled potatoes and spices. Stir and lightly crush until well mixed, then finish with fresh coriander. Taste; the filling should be boldly seasoned since the pastry is plain. Let it cool completely before filling, or the steam will soften the pastry.
Shape the cones
Divide the dough into six balls. Roll each into an oval about 15–18 cm long and cut it in half. Take one half, wet the straight edge, and fold it into a cone, overlapping the edges and pressing firmly to seal. Fill with two to three tablespoons of filling, leaving space at the top. Wet the top edges, pinch to seal, and press a small pleat at the back so the samosa stands upright.
Air fry until golden
Brush or spray the samosas all over with a thin coat of oil; this is what turns them golden. Arrange them in the basket in a single layer with space between them. Cook at 170°C (340°F) for 10 minutes to cook the pastry through, then turn them, increase to 190°C (375°F) and cook for another 6–8 minutes until deep golden and crisp. Let them sit for a couple of minutes before serving, as the filling is very hot.
Shortcuts and Variations
- Samosa patti: use ready-made pastry strips folded into triangles. Brush with oil and air fry at 180°C (360°F) for 8–10 minutes, turning once.
- Frozen samosas: no need to thaw. Brush or spray with oil and air fry at 180°C (360°F) for 12–15 minutes, turning halfway, until hot all the way through.
- Keema filling: spiced cooked beef or chicken mince with peas and onions. Cook the mince fully before filling.
- Chicken and cheese: shredded cooked chicken mixed with cheese, green chilli and black pepper.
- Vegetable: mixed carrots, cabbage and onion, stir-fried with soy sauce and chilli for a fusion snack.
Tips for Perfect Results
- Do not skip the oil brush; unoiled pastry turns pale and powdery in the air fryer.
- Seal edges firmly so the filling does not leak out and burn.
- Avoid overcrowding the basket; airflow is what crisps the pastry.
- Roll the pastry evenly, about 2 mm thick. Thick folds stay doughy.
- Cooking times vary between machines, so check the first batch a few minutes early.
Serving and Storage
Serve hot with imli (tamarind) chutney, green coriander-mint chutney or ketchup, alongside a cup of chai. For a chaat plate, break the samosas open and top with chickpeas, yoghurt, chutneys and onion.
Uncooked shaped samosas freeze well. Freeze them on a tray, then transfer to a bag for up to two months, and cook from frozen, adding 4–5 minutes. Cooked samosas keep in the fridge for up to three days; reheat in the air fryer at 170°C (340°F) for 4–5 minutes until crisp and hot through.
Frequently Asked Questions
Do air fryer samosas taste like fried ones?
They are very close. The crust is crisp and flaky but slightly lighter and less rich. Using ghee in the dough brings the flavour closer to the fried version.
Why did my samosa pastry turn hard?
The dough probably had too little fat or was rolled too thick. Rub in the ghee thoroughly and roll thinner.
Can I make the filling ahead?
Yes. The potato filling keeps in the fridge for up to two days and is easier to handle when cold.
Can I make air fryer samosas without maida?
You can use half atta and half maida for a more wholesome crust, though it will be slightly denser.
Snack Time Made Easy
Once you see how crisp air fryer samosas can be, you may never go back to a pot of oil for everyday snacks. Make a big batch, freeze half, and you will always have something special ready for guests and iftar.
