Here's a delicious recipe for the crispiest air fryer samosas. You won't believe these lightly-spiced, vegetable parcels aren't deep fried! They're vegan-friendly too.
Course: Appetizer, Lunch, Snack
Keyword: filo pastry, party food, pastry, potatoes, vegan, vegetables
30rectangular samosa or spring roll sheets, defrosted at room temperatureI use Taj Samosa Pads or Spring Home TYJ Spring roll pastry
2mediumpotatoespeeled and diced (approx. 500g)
1largeonionpeeled and diced (approx. 250g)
1smallcarrotpeeled and diced (approx. 75g)
75gpeasI use frozen
50gsweetcornI use tinned
2green chilliesfinely chopped
1tspground coriander seeds
Oil for brushing the samosas
For the flour paste (samosa glue):
For the samosa filling:
Heat the oil in a large non-stick pan. Add the cumin seeds and allow them to sizzle. Next, add the ginger, chillies and approximately two thirds of the diced onions. Sauté over a medium heat for 5-6 minutes until soft and translucent.
Add the potatoes, carrots, salt and turmeric. Stir well. Add the water and bring to a gentle simmer. Cover the pan with a tight-fitting lid and cook over a medium-low heat for 8-10 minutes, until the potatoes have softened. Stir often to ensure the mixture doesn't burn at the base of the pan.
Uncover the pan and add the peas, sweetcorn, remaining onions, ground coriander seeds, garam masala, chilli flakes, kasoori methi and mango chutney. Mix well. Begin to roughly mash the mixture with your spoon so it becomes fluffy and cohesive. Don't over mash, since we still want the samosa to have some texture. Cook until most of the water has evaporated and the mixture dries out a little (see video for reference). Taste and season with extra salt if necessary.
For the flour paste (samosa glue):
In a small bowl, mix together the flour and water until a smooth paste is formed.
To fold the samosas:
Take a sheet of spring roll or samosa pastry and lay it horizontally onto a clean work surface. Cover the rest with a damp tea towel to keep them from drying out.
Spread a thin layer of the samosa "glue" on top and place another sheet of pastry directly on top. I like to double up the layers for the crispiest samosas.
For folding, see the visual guide above or watch the video. Starting from the upper right corner, bring the pastry down diagonally to meet the bottom edge.
Place your finger at the corner where the pastry meets at the bottom edge and repeat the diagonal fold, this time moving the pastry in an upwards direction to meet the top edge. This will create a triangular pocket. Use the flour paste to stick the inner surface of the pastry together.
Fill the samosa with around two teaspoons of cooled filling. Do not overfill.
Fold the loose edge of the pastry over the open pocket and stick with more of the flour paste to seal. Ensure you do this tightly to eliminate holes and air pockets.
Repeat for the remaining samosas.
To air fry the samosas:
Brush samosas liberally with cooking oil (both sides). Arrange samosas in a single layer inside air fryer basket. Do not overcrowd the basket.
Air fry at 180°C/355°F for 4 minutes, turning at the 2 minute mark. Brush with more oil if they look dry. Air fry again at 200°C/400°F for 2 minutes, turning at the 1 minute mark. Optional step: If your air fryer has a grill function (my Instant Pot Vortex does), grill for 1 minute per side.
To bake samosasArrange the samosas in a single layer on a flat baking tray. Brush both sides liberally with oil. Bake in a pre-heated oven at 200°C/400°F for 10-12 minutes, turning half way through the cooking time.Instructions for how to deep fry samosasHeat any cooking oil of your choice in a large, deep pan, wok or kadai. The temperature of the oil should be 180°C/355°F. If you don't have a cooking thermometer, place the dry handle end of a wooden spoon in the oil. It should not sizzle immediately, but begin to sizzle after around 10 seconds. Once this happens, your oil is ready for frying samosas.Fry the samosas in small batches, taking care not to overcrowd the pan, since the oil temperature will drop as you add more samosas and the aim is to keep the temperature at the right level.Cook the samosas, turning often for the most even colour. They will take around 4-5 minutes to cook perfectly. Remove the samosas from the oil with a frying spoon and place on absorbent kitchen towel or in a colander to allow any excess oil to drip away.To freeze samosasPlace uncooked samosas in a single layer inside a freezer-safe container or sandwich bag. Freeze flat. Cook directly from frozen using the guide in the post above.