By Anadi Misra ·
By Anadi Misra ·
By Anadi Misra ·
About this recipe
Crispy on the outside and perfectly spiced on the inside, this easy air fryer potato samosa recipe brings a healthier twist to a beloved classic!
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Watch the recipe
These air fryer samosas are the perfect way to enjoy your street-side favorite snack without the added oil! They're a great appetizer to start your Indian feast from home, or they can be enjoyed as a special snack whenever you're craving them!
As I mention in my BRAND NEW motivational guide to get you cooking better than you ever have at home, the Chef’s Mindset, if you want flavor to guide you on what to eat for a weekend treat, then you can’t go wrong with the comfort and spice of homestyle Indian cooking, and that’s what you’ll get with these potato samosas! If you’re looking for more tips on how to get inspired to try new creations in the kitchen, then be sure to sign up to my email newsletter to get that guide, plus all of my latest recipes will be sent directly to your inbox so you’ve always got new delicious ideas at your fingertips!
To follow along with all the steps on how to make authentic potato samosas at home with the help of your air fryer and tips to guarantee you have the best samosas ever, be sure to watch the video! If you’re not already, I would really appreciate it if you could please subscribe to my YouTube channel, and don’t forget to press the bell button so you’re notified when all of my new recipes are live! Let’s get air frying!
I feel everyone under the sun knows what a samosa is, but let's quickly go over the specifics. The most iconic North Indian samosa variety is vegetarian, featuring a mildly spiced potato filling that's stuffed into dough and deep fried until golden brown and flaky. For that classic samosa recipe, be sure to check out my recipe here. This is the variation we'll be doing here, but without the deep frying! You can also find chicken, lamb, paneer and vegetable samosas, but my all-time favorite will never change, and that is the aloo samosa!
To be honest with you, all my life I thought that samosa was a snack that has its roots in India, however, the introduction of samosas on the Indian subcontinent can be credited to the Mughals that came to India with an array of culinary techniques. They were originally referred to as “sambusaks”, with a minced meat and nut stuffing. Eventually, the Portuguese brought the humble potato to India, which they called “batata”, and this ended up taking over Indian breakfast, lunch and dinner meals. hence was born the well know potato samosa. If you want to learn more about the origins of samosa here.
Where have I had the best samosas, you may be asking. I’ll always say that they can be found in a small town called Jaunpur and at an even smaller town near Jaunpur called Pindra. The magic truly is in how the potato stuffing is prepared, with the perfect crispiness of the pastry that’s not too greasy from the oil. If I close my eyes, I can still imagine waking up to the smell of freshly prepared samosa and jalebi for our breakfasts!
Pretty much any special Indian occasion will have you finding samosas, but you can always have them as an every day snack! At school, on the street, at a wedding, at a dinner party, samosas are there for you to love and enjoy!
These air fryer aloo samosas are:
Time to see the ingredients that we’ll need for both the potato filling and for the samosa dough. Remember, for all quantities used, be sure to scroll to the bottom of this for the FULL PRINTABLE RECIPE CARD. You can scale the ingredients for the dough and stuffing based on how many samosas you plan on making!
If you want more information such as tips and tricks and how to store extra potato filling, be sure to check out the complete recipe here.
Heat pan on medium heat and add ghee, add cumin seeds and sauté until reddish brown.
Add ginger and green chilies and cook off the rawness of the ginger.
Add in all of the dried spices except salt. Sauté for about a minute until the spices have lightly roasted. Add in boiled potatoes and peas.
Break down and stir potatoes and mix well until the stuffing comes together (Note: You do not need to completely mash the potatoes, some chunks adds texture and flavor.).
Set it aside to cool down if using it in samosas, about 20-30 minutes.
Measure flour in a bowl and add ajwain and ghee. Mix the dough well until the texture feels crumbly.
Then add water as required to knead a dough that is smooth but not too soft. Cover with a damp cloth and let rest at room temperature for at least 30-40 minutes.
Divide the dough into 50–60g portions — this size makes small, mini samosas. Working with one at a time, roll it into a ball, then roll out into a thin disk.
Using a knife or bench scraper, cut the disk in half to form two half-circles.
Take one half-circle and lightly wet the edges. Spoon about 30g of potato filling onto one half of it, leaving the edges clear — don't pack it in, or the samosa can burst in the air fryer. Lift one corner of the straight edge and fold it over the filling to form a cone, then press the seam to seal.
Fold the opposite corner up and over the top, then press along the seam to seal, pinching the top into a point so the samosa can stand. Repeat with the second half-circle, then with the remaining dough and filling.
Preheat the air fryer to 375 F. Once hot, add the samosas in a single layer and cook for 10-12 minutes, flipping half way along the cook time.
Increase the heat to 400 F and cook for 4-6 minutes more or until the samosas are golden brown and crispy outside.
Serve right away!
Recipe by Anadi Misra
Crispy on the outside and perfectly spiced on the inside, this easy air fryer potato samosa recipe brings a healthier twist to a beloved classic!
Air fryer
Be the first to rate ✦
20 min
Prep
35 min
Cook
40 min
Rest
1 hr 35 min
Total
8
mini samosas
hard
Level
Tap any quantity to scale
Heat pan on medium heat and add ghee, add cumin seeds and sauté until reddish brown.
Heat pan on medium heat and add ghee, add cumin seeds and sauté until reddish brown.
Add ginger and green chilies and cook off the rawness of the ginger.
Add ginger and green chilies and cook off the rawness of the ginger.
Add in all of the dried spices except salt. Sauté for about a minute until the spices have lightly roasted. Add in boiled potatoes and peas.
Add in all of the dried spices except salt. Sauté for about a minute until the spices have lightly roasted. Add in boiled potatoes and peas.
Break down and stir potatoes and mix well until the stuffing comes together (Note: You do not need to completely mash the potatoes, some chunks adds texture and flavor.).
Break down and stir potatoes and mix well until the stuffing comes together (Note: You do not need to completely mash the potatoes, some chunks adds texture and flavor.).
Set it aside to cool down if using it in samosas, about 20-30 minutes.
Set it aside to cool down if using it in samosas, about 20-30 minutes.
Measure flour in a bowl and add ajwain and ghee. Mix the dough well until the texture feels crumbly.
Measure flour in a bowl and add ajwain and ghee. Mix the dough well until the texture feels crumbly.
Then add water as required to knead a dough that is smooth but not too soft. Cover with a damp cloth and let rest at room temperature for at least 30-40 minutes.
Then add water as required to knead a dough that is smooth but not too soft. Cover with a damp cloth and let rest at room temperature for at least 30-40 minutes.
Divide the dough into 2–2 oz portions — this size makes small, mini samosas. Working with one at a time, roll it into a ball, then roll out into a thin disk.
Divide the dough into 2–2 oz portions — this size makes small, mini samosas. Working with one at a time, roll it into a ball, then roll out into a thin disk.
Using a knife or bench scraper, cut the disk in half to form two half-circles.
Using a knife or bench scraper, cut the disk in half to form two half-circles.
Take one half-circle and lightly wet the edges. Spoon about 1 oz of potato filling onto one half of it, leaving the edges clear — don't pack it in, or the samosa can burst in the air fryer. Lift one corner of the straight edge and fold it over the filling to form a cone, then press the seam to seal.
Take one half-circle and lightly wet the edges. Spoon about 1 oz of potato filling onto one half of it, leaving the edges clear — don't pack it in, or the samosa can burst in the air fryer. Lift one corner of the straight edge and fold it over the filling to form a cone, then press the seam to seal.
Fold the opposite corner up and over the top, then press along the seam to seal, pinching the top into a point so the samosa can stand. Repeat with the second half-circle, then with the remaining dough and filling.
Fold the opposite corner up and over the top, then press along the seam to seal, pinching the top into a point so the samosa can stand. Repeat with the second half-circle, then with the remaining dough and filling.
Preheat the air fryer to 375 F. Once hot, add the samosas in a single layer and cook for 10-12 minutes, flipping half way along the cook time.
Preheat the air fryer to 375°F (191°C). Once hot, add the samosas in a single layer and cook for 10-12 minutes, flipping half way along the cook time.
Increase the heat to 400 F and cook for 4-6 minutes more or until the samosas are golden brown and crispy outside.
Increase the heat to 400°F (204°C) and cook for 4-6 minutes more or until the samosas are golden brown and crispy outside.
Serve right away!
Serve right away!
Why did my samosa burst open in the air fryer?
It was most likely overfilled or not sealed well. Use about 30g of filling per mini samosa and don't pack it in, then wet the edges and press all the seams firmly so they stay closed while air frying.
Why is my samosa dough cracking when I roll it?
The dough needs to rest. Knead it until smooth, cover with a damp cloth, and let it rest at room temperature for 30–40 minutes so it relaxes and rolls out without cracking. If you're using bread flour, give it a little extra resting time.
140
Calories
3g
Protein
19g
Carbs
6g
Fat
2g
Fiber
1g
Sugar
589mg
Sodium
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Tested & written in Anadi’s kitchen
Samosas are an excellent snack to have with a good dipping sauce! I like to have mine with ketchup, but a more classic way to enjoy them are with chutneys. I served mine here with my Cilantro Mint Chutney, but tamarind chutney is also amazing with samosas.
You can also have samosas as a side dish with your favorite mains, such as Butter Chicken, Dal Makhani, Chole Masala, or Paneer Butter Masala.
Lastly, samosas are the perfect base to make the street-side favorite snack, samosa chaat! Stay tuned for that recipe coming to the blog soon!
Folding samosas takes a little practice, but you'll get the hang of it quickly! Start by rolling a dough portion into a thin disk, then cut it in half to make two half-circles. Take one half-circle, lightly wet the edges, and spoon the potato filling onto one half. Lift a corner of the straight edge and fold it over the filling to form a cone, pressing the seam to seal.
Then fold the opposite corner up and over the top and press along the seam, pinching the top into a point so your samosa can stand on its own. The key is to seal all the edges well so none of that delicious filling escapes while it air fries! Follow along with the step-by-step photos above for a visual guide.
Make sure to follow the 2 step cook method to ensure the samosas turn crispy outside and the dough is cooked all the way inside. For small samosa portions, 50-60g per dough portion what works is 10-12 minutes at 375 F. Then 400 F for 4-6 minutes.
You can always spray oil as the samosa cooks to bring on some additional crisp.
That's no problem at all! You can still follow a similar process to bake your samosas in the oven.
Good news — this recipe makes mini samosas by default! I portion the dough into 50-60g pieces and cut each rolled disk in half, so every portion gives you two perfectly bite-sized samosas. They're ideal for parties and appetizers, and they crisp up beautifully in the air fryer.
If you'd rather make larger, full-size samosas, simply double the dough portion (to about 100-120g) and the amount of filling per samosa. Everything else about the folding and air frying stays exactly the same!
While your samosas will be the most delicious fresh out of the air fryer, but if you've made a lot and there are extras, then that's not a problem at all! I had some extra samosas and it's always a pleasant surprise to have more of my favorite snacks ready for me in the fridge!
That being said, if you’re making samosas for guests, then they would appreciate being served hot and fresh samosas. To get ahead in prep, what you could do is make your mixture ahead of time and make your dough. You can let your dough rest and let the mixture cool down. When you’re ready to eat, you can then fill your samosas and air fry them right on the spot.
Storage
Simply transfer the samosas into an airtight container, and keep in the refrigerator for about 3 days.
How Do You Reheat Air Fryer Samosas?
While you could technically microwave your leftover samosas, I wouldn't suggest you do this, since the pastry can become soggy. The best method to reheat your samosas is to air fry them! Place them in the basket and select the "Reheat" setting. Choose the temperature at 350 F and air fry for about five minutes. This was perfect for me!
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
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