Air Fried Vegetable Samosas (Printable)

Golden samosas stuffed with spiced vegetables paired with vibrant mint chutney, cooked air fried for crispiness.

# Ingredient list:

→ 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

# How to Make It:

01 - In a mixing bowl, combine flour and salt. Add vegetable oil and rub between your fingers until the mixture resembles fine breadcrumbs. Gradually add water while mixing and knead until a smooth, firm dough forms. Cover the dough and let it rest for 20 minutes.
02 - Boil potatoes, peas, and carrots until tender, then drain and lightly mash. Heat oil in a pan over medium heat, add cumin seeds until fragrant. Sauté onion, ginger, and green chili until softened. Stir in ground coriander, garam masala, turmeric, and chili powder. Add the mashed vegetables and cook for 2 to 3 minutes. Fold in cilantro and allow the filling to cool completely.
03 - Divide the dough into 6 equal balls. Roll each ball into a thin oval shape. Cut each oval in half lengthwise. Form a cone with each half by wetting the edges with water to seal. Fill each cone with approximately 2 tablespoons of vegetable filling. Pinch the open edge closed to seal completely.
04 - Preheat the air fryer to 375 degrees Fahrenheit. Lightly brush each samosa with vegetable oil. Arrange samosas in the air fryer basket in a single layer without overcrowding. Air fry for 15 to 18 minutes, turning once halfway through, until golden brown and crisp.
05 - Add mint leaves, cilantro leaves, green chili, ginger, lemon juice, sugar, salt, and water to a blender. Blend until a smooth paste forms. Adjust seasoning and consistency with additional water or salt as desired.
06 - Transfer hot samosas to a serving plate. Serve with mint chutney on the side for dipping.

# Expert Suggestions:

01 -
  • You get that authentic samosa crispness without the oil splattering all over your stovetop or the guilt that comes with deep frying.
  • The mint chutney is so vibrant and fresh it practically glows on the plate, cutting through the richness in the most perfect way.
  • Making these feels like you're bringing a little piece of someone's grandmother's kitchen into your own.
02 -
  • Overcrowding the air fryer basket will trap steam and you'll lose that beautiful crispness; work in batches if you have to, and it's worth it.
  • The dough resting period isn't optional—it relaxes the gluten and makes rolling so much easier, plus it gives you time to prep everything else.
  • If your samosa filling leaks during cooking, don't panic; it means either the seal wasn't tight enough or there was too much moisture—both are fixable next time.
03 -
  • Make the filling a day ahead and store it in an airtight container; it actually tastes better and saves you time when you're assembling.
  • The mint chutney can be made hours in advance, but add lemon juice just before serving to keep those herbs bright and vibrant.
  • If you want to freeze unbaked samosas, place them on a tray, freeze until solid, then transfer to a bag—air fry straight from frozen, just add a few minutes to the cooking time.
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