Air Fried Vegetable Samosas (Printable)

Golden samosas stuffed with spiced vegetables paired with refreshing mint chutney, made healthier by air frying.

# What You'll Need:

→ 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 fresh ginger
23 - 2 tablespoons fresh lemon juice
24 - 1 teaspoon sugar
25 - 1/2 teaspoon salt
26 - 2 to 3 tablespoons water, as needed

# Directions:

01 - In a mixing bowl, combine flour and salt. Add vegetable oil and rub the mixture between your fingers until it resembles breadcrumbs. Gradually add water while mixing and knead until you achieve a smooth, firm dough. Cover the bowl with a damp cloth and let rest for 20 minutes at room temperature.
02 - Boil diced potatoes, frozen peas, and diced carrots in water until tender, approximately 8 to 10 minutes. Drain thoroughly and lightly mash the mixture. In a separate frying pan, heat 2 tablespoons of vegetable oil over medium heat. Add cumin seeds and allow to crackle. Stir in chopped onion, grated ginger, and green chili, sautéing until softened. Add ground coriander, garam masala, turmeric, and chili powder, stirring constantly. Fold in the cooked vegetables and cook for 2 to 3 minutes, then mix in fresh cilantro. Transfer to a bowl and allow to 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. Take one half and form a cone shape by bringing the two corners together, wetting the overlapping edges with water and pressing firmly to seal. Carefully fill the cone with approximately 2 tablespoons of cooled vegetable filling. Fold and pinch the open triangular edge closed, ensuring the seal is complete. Repeat with remaining dough and filling.
04 - Preheat the air fryer to 375 degrees Fahrenheit. Lightly brush the exterior of each samosa with vegetable oil using a pastry brush. Arrange the samosas in the air fryer basket in a single layer without overlapping. Air fry for 15 to 18 minutes, turning the samosas halfway through cooking, until the exterior is golden brown and crispy.
05 - Add fresh mint leaves, cilantro leaves, chopped green chili, ginger piece, fresh lemon juice, sugar, and salt to a blender. Add 2 to 3 tablespoons of water and blend until a smooth, uniform paste forms. Taste and adjust the seasoning and consistency according to your preference, adding more water if needed.
06 - Arrange the hot samosas on a serving plate and place the mint chutney in a bowl alongside. Serve immediately while the samosas are warm and crispy.

# Expert Tips:

01 -
  • You get that shattering, golden-brown exterior without the heavy oil guilt that usually comes with samosas.
  • The spiced potato filling is so fragrant and warming, it tastes like comfort wrapped in pastry.
  • Making these at home means you control the spice level and can sneak in extra vegetables without anyone noticing.
  • The mint chutney is bright and alive, nothing like the store-bought versions that taste like regret.
02 -
  • Your dough must rest, non-negotiable—skipping this step means tough, difficult-to-work-with pastry that fights you at every turn.
  • The filling needs to cool completely before you fill your samosas, or the heat will soften your dough and cause sealing disasters.
  • Don't overcrowd your air fryer basket; samosas need space to get that crispy exterior, not steam-roasted in each other's company.
  • Wet your fingers, not the dough itself, when sealing—one slip and your oil-brushing becomes useless because water won't stick to your pastry.
03 -
  • Make your dough and filling the day before, then all you do the next day is shape and fry—this removes so much stress from the actual cooking process.
  • If you're worried about sealing, use a small bowl of water next to your work surface and dip your fingers as you go, not the dough itself.
  • Samosas reheat beautifully in the air fryer for about 5 minutes at 350°F, crisping right back up as if freshly made.
Go Back