Air Fried Vegetable Samosas (Printer View)

Crisp golden pockets filled with spiced vegetables paired with a bright mint chutney.

# Components:

→ Samosa Dough

01 - 2 cups all-purpose flour
02 - 1/4 cup vegetable oil
03 - 1/2 teaspoon salt
04 - 1/2 cup water, as needed

→ Vegetable Filling

05 - 2 medium potatoes, peeled and diced
06 - 1/2 cup frozen peas
07 - 1 small carrot, diced
08 - 1 small onion, finely chopped
09 - 2 tablespoons vegetable oil
10 - 1 teaspoon cumin seeds
11 - 1 teaspoon grated ginger
12 - 1 green chili, finely chopped, optional
13 - 1/2 teaspoon ground coriander
14 - 1/2 teaspoon garam masala
15 - 1/2 teaspoon turmeric
16 - 1/2 teaspoon chili powder
17 - Salt to taste
18 - 2 tablespoons fresh cilantro, chopped

→ Mint Chutney

19 - 1 cup fresh mint leaves
20 - 1/2 cup fresh cilantro leaves
21 - 1 small green chili, chopped
22 - 1-inch piece ginger
23 - 2 tablespoons lemon juice
24 - 1 teaspoon sugar
25 - 1/2 teaspoon salt
26 - 2 to 3 tablespoons water, as needed

# Method:

01 - In a mixing bowl, combine flour and salt. Add vegetable oil and rub between your fingers until the mixture resembles coarse breadcrumbs. Gradually add water while mixing until a smooth, firm dough forms. Cover the bowl with a damp cloth and allow to rest for 20 minutes.
02 - Boil the diced potatoes, peas, and carrots in salted water until tender, approximately 8-10 minutes. Drain thoroughly and lightly mash with a fork. Heat vegetable oil in a frying pan over medium heat. Add cumin seeds and allow to crackle, then introduce the chopped onion, ginger, and green chili. Sauté until softened, about 3 minutes. Stir in the ground coriander, garam masala, turmeric, and chili powder, cooking for 30 seconds until fragrant. Add the boiled vegetables and cook for 2-3 minutes, stirring frequently. Remove from heat, fold in fresh cilantro, and let cool completely.
03 - Divide the rested dough into 6 equal balls. Using a rolling pin, roll each ball into a thin oval shape approximately 1/8 inch thick. Cut each oval in half along the center line. Wet the straight edge of each half-circle with water. Form a cone by bringing the two wetted corners together and pressing to seal. Fill each cone with 2 tablespoons of vegetable filling. Wet the open edges and pinch firmly to seal the samosa.
04 - Preheat the air fryer to 375 degrees Fahrenheit for 5 minutes. Lightly brush each samosa with vegetable oil on all sides. Arrange samosas in a single layer in the air fryer basket, ensuring they do not overlap. Air fry for 15-18 minutes, turning once halfway through cooking, until deep golden brown and crispy.
05 - Combine fresh mint leaves, cilantro leaves, chopped green chili, ginger piece, lemon juice, sugar, and salt in a blender. Add 2-3 tablespoons of water and blend until a smooth, pourable paste forms. Adjust seasoning and water content according to your preference for consistency.
06 - Arrange the hot air-fried samosas on a serving platter. Transfer the mint chutney to a small serving bowl and place alongside the samosas. Serve immediately while the samosas maintain their crispy exterior.

# Expert Advice:

01 -
  • Guilt-free crispiness: The air fryer delivers that golden, shattering exterior without the oil-soaked aftermath that used to linger on your hands.
  • Weeknight-friendly: Once you've made the dough once, the whole process becomes almost meditative, and you'll find yourself making double batches just to have them on hand.
  • The chutney is pure magic: Bright, herbaceous, and so simple that it makes you question why you ever bought bottled versions before.
02 -
  • Dough that's too wet will betray you: Add water in small increments because once you've overshot, there's no taking it back, and you'll end up with a sticky mess that won't cooperate.
  • Filling must be completely cool before assembly: Hot filling will make the dough pliable and tear-prone, and you'll find yourself fighting with torn wrappers and seeping vegetables.
  • Oil the samosas before air frying: This single step is what separates pale, chewy samosas from golden, crispy ones—don't assume the air fryer alone will do the job.
  • Don't overcrowd the basket: Every samosa needs space to circulate air, or the bottom will stay pale while the top burns.
03 -
  • Make the dough and filling the night before: Store them separately in the refrigerator, assemble and air fry them fresh, and you've basically got an elegant appetizer that took minimal effort on game day.
  • The mint chutney is better when it's made thirty minutes before serving: It gives the flavors time to marry, and it stays fresher tasting than if you'd made it hours in advance.
  • Leftover samosas reheat beautifully in the air fryer for about five minutes at 350°F: They won't be quite as crispy as fresh ones, but they'll be better than microwaved.
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