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I honestly didn’t notice any difference between the baked and air-fried versions. In the picture below, the top part is the baked samosas and the bottom part is the air-fryer samosas. They both tasted just as delicious!
- Color- look for a golden color on the rind. It doesn’t have to be golden ALL over, but the more golden the better.
- Texture- a ripe pineapple will be a little squishy to the touch. In my opinion, pineapples are the best (for paletas) when they are on the verge of spoiling. Another way to test this is to pull a pineapple leave off the top- if it comes off easily, it’s probably ready.
- Scent- always smell the pineapple! If it’s very ripe, you will definitely smell the sweetness through the rind.
Frequently Asked Questions
Open the frozen samosa package and arrange the samosas in a single layer in the basket. If using, lightly spray or brush oil on the samosas. Cook in the air fryer for 7-10 minutes.
The longer you cook them, the crispier they will be. Drain on kitchen paper and repeat with the rest of your uncooked samosa. Best served straight away, but you can heat them up in the oven if you leave them to cool.
Delicious, mildly spiced large vegetable samosa, which can be eaten either hot or cold. Storage: Keep refrigerated. Once opened keep refrigerated and consume within 2 days.
More Air Fryer Recipes
Air Fryer Indian Samosas
Equipment
- 1 Stainless Step Pot
- 1 Stand Mixer
- 1 Basting Brush
- 1 Medium Skillet
Ingredients
For Samosa Dough
- 2 cups all purpose flour
- 2 tbsp oil
- 3/4 cup water
- 1/4 tsp salt
For Samosa Filling
- 2 potatoes, medium to large size, prefer Yukon Gold
- 2 tbsp vegetable oil, divided: 1 tbsp for masala, 1 tbsp for baking or air frying
- 1 tsp tumeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 1 cup frozen peas
- 1 tsp chopped cilantro, optional
Instructions
Start by boiling the potatoes
- Bring a pot of water to a rolling boil on a high heat. In the meantime, quarter the potatoes. Once the water has boiled, turn down to medium heat, add potatoes and cover with a lid. Cook for 20-25 minutes until fork inserted goes in smoothly and comes out clean.
Prepare samosa dough
- Add flour, salt, 1 tablespoon of oil to a mixing bowl and mix using a fork.
- Slowly add water and knead slowly into a ball. Add ¼ cup at a time, until the dough falls into a neat ball. If you have a stand mixer, you can dump all the ingredients in the mixing bowl and use the paddle attachment to get it to the right consistency.
- Dab the rolled dough with a little bit of oil, and set aside for at least 15-20 minutes so the dough can rest while the potatoes are boiling.
- Take the kneaded dough and roll it out into a long cylinder, roughly as long as your two hands side-to-side (~7-8 inches long)
- Wet the straight edge with some water and form a cone so that the top is wider and also open for you to stuff the filling. Add ~2 heaped teaspoons of filling per samosa and push it in so it evenly fills out (but only till about ¾ of the cone).
Air fry the samosas
- After you’re done folding the first samosa, pre-heat to 425 F. Depending on the size of your air-fryer, you might need to make a couple of batches – take care not to overcrowd the samosas since that will prevent the dough from cooking properly
- Place the samosas carefully in the air fryer and cook for 10 to 12 minutes, and then flip the sides and cook for another 5 to 7 minutes. Depending on your air fryer, you might need to add a few extra minutes. When it's done, the samosas should be crisp on the outside and a nice golden brown color on both sides.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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