Air-Fryer Samosas: Quick, Easy, And Delicious!

Samosas are a delicious Indian snack that can be made at home with an air fryer. This cooking method is healthier than deep frying, but still gives a crispy texture. You can make the samosas dough and filling from scratch, or use store-bought alternatives. The dough is made from flour, oil, water and salt, and the filling typically includes potatoes, peas, carrots, corn and onions. The samosas are then cooked in the air fryer for around 20 minutes, or until golden brown.

Choosing a filling: potatoes, peas, carrots, corn, and onions are popular

When it comes to choosing a filling for your samosas, potatoes, peas, carrots, corn, and onions are a popular combination. This vegetable medley is a real crowd-pleaser and is perfect for creating a light, fluffy stuffing.

The potatoes and carrots should be peeled and diced into small, even-sized pieces. This ensures they cook quickly and evenly, creating a mixture that binds together well. Floury potatoes, such as Maris Piper, are best for this recipe. A combination of fresh or frozen green peas, tinned or canned sweetcorn, and diced onions will add colour, texture, and flavour to the filling.

To prepare the filling, start by heating oil in a large non-stick pan. You can use any neutral-flavoured oil with a high smoke point, such as sunflower seed oil, safflower oil, or peanut oil. Add whole spices like cumin seeds, allowing them to sizzle before adding aromatics like ginger, chilli, and onions. Sauté until softened, and then add the potatoes, carrots, and a splash of water to help the vegetables cook through. Cover the pan and cook over a low heat until everything is tender, stirring occasionally to prevent burning. Once the fresh vegetables are soft, add the pre-cooked vegetables, such as peas and corn.

To enhance the flavour of the filling, add ground spices like garam masala, ground coriander, ground cumin, chilli flakes, and turmeric. You can also include mango chutney for a unique, sweet touch. Gently mash the mixture with a spoon to create a fluffy, cohesive filling, being careful not to over-mash and retain some texture. Allow the mixture to cool before filling your samosas.

Making the dough: combine flour, oil, water, and salt

Making the dough for your samosas is a straightforward process. Here's a step-by-step guide:

Firstly, gather your ingredients. You will need flour—preferably plain or all-purpose—oil, water, and salt. You can also add caraway or ajwain seeds for extra flavour.

Next, combine the ingredients in a large bowl. Start by mixing the flour, salt, and seeds. Then, gradually add the water and oil, mixing until a firm, stiff dough forms. If you are using a stand mixer with a dough hook attachment, this process should take around 5-8 minutes. Alternatively, you can knead the dough by hand for 7-8 minutes.

Once the dough is ready, cover it with a wet cloth to prevent it from drying out. You can also place it in an Instant Pot on Yogurt mode for an hour. Now your dough is ready to be rolled out and filled!

Shaping the samosa: cut the rolled dough into a triangle, fill, and seal

Shaping the samosa is a fun process that requires some precision. Here is a step-by-step guide to cutting the rolled dough into a triangle, filling it, and sealing it:

• Cut the Rolled Dough: Using a sharp knife or a pizza cutter, cut the rolled-out dough into equal-sized rectangles or semi-circles. The number of pieces you get will depend on the size of your dough and the desired size of your samosas.
• Form the Triangle: Take one piece of the cut dough and position it in front of you. If you have a rectangle, fold the upper right corner down to the bottom left corner to form a triangle. If you have a semi-circle, simply fold it in half, bringing the straight edges together to form a triangle.
• Seal the First Edge: With your finger, apply a small amount of water along the first edge of the triangle, where the two sides meet. This will act as a glue to seal the samosa.
• Fill the Samosa: Place about 1-2 tablespoons of the prepared filling into the wide pocket of the triangle. Be careful not to overfill, as this can cause the samosa to break or leak during cooking.
• Seal the Second Edge: Now, bring the other two corners together to form a cone shape. Overlap the edges slightly and press them gently to seal the samosa. You can use a fork or your fingers to press down and ensure that the edges are sealed tightly.
• Final Touches: Before frying, use your fingers to gently press the bottom of the samosa to create a flat surface. This will help the samosa stand upright and also ensure that it cooks evenly.

Remember, it's important to work with slightly moist dough, as this will make it easier to shape and seal the samosas. Additionally, don't overfill the samosas, as this can lead to leakage during frying.

Cooking method: air fry at 350-400°F for 18-20 minutes

Once you've prepared your samosas, it's time to cook them. The cooking method for air frying is simple: set your air fryer to between 350°F and 400°F, and cook for 18 to 20 minutes.

Brush or spray each samosa with oil on both sides. Place a few samosas in the air fryer basket, ensuring they are not overcrowded. Air fry for 3 to 4 minutes, then turn them over and cook for another 3 to 4 minutes on the other side until they are golden brown all over. Repeat this process until all the samosas are cooked.

If you want to add extra crispness, increase the temperature to 400°F for the final 2 minutes of cooking. This will give your samosas a perfect golden finish.

You can also cook frozen samosas in the air fryer. Simply cook them for 6 minutes, turn them at the 3-minute mark, and follow the same process as above.

Serving suggestions: serve with chutney or raita

Raita is a classic Indian yogurt sauce that is one of the most versatile condiments. It is a great side dish to serve with samosas, as it is cooling and refreshing. It is made with yogurt, typically plain, full-fat yogurt, spices, and some kind of fruit or vegetable. For example, cucumber raita is made by mixing yogurt, cucumber, cumin, and Garam Masala. You can also add fresh herbs or chilies.

Chutney is another great pairing with samosas. It is a condiment made from fruit or vegetables, sugar, and vinegar. It is often spicy, sweet, or sour and served with cheese or meats. You can make your own chutney by simmering chopped vegetables and fruit with vinegar, sugar, and spices. You can also add dried fruit such as raisins or sultanas.

Frequently asked questions