Air Fryer Samosas
Air Fryer Samosas are made with mashed potatoes, peas, garam masala, and spring roll wrappers; air fry at 375°F for 12 minutes until golden and crispy.
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Method
- 1
Sauté cumin seeds in oil until fragrant. Add ginger, spices, mashed potatoes, and peas. Mix well and cool.
- 2
Cut spring roll wrappers into strips. Form cones, fill with potato mixture, and seal edges with water.
- 3
Spray samosas with cooking spray on all sides.
- 4
Air fry at 375°F for 10-12 minutes, turning halfway, until golden and crispy.
- 5
Serve hot with mint chutney and tamarind chutney.
Pro tip. The filling must be completely cool before wrapping or the pastry gets soggy. Using spring roll wrappers is the easy shortcut — traditional samosa dough is labor-intensive. The cumin seeds should sizzle and pop in the oil before adding the other spices.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 180 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 350°F for 3-4 minutes. No oil needed. Flip halfway for even golden color. Full reheat guide for samosas.
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