Samosas in the Air Fryer
Deep-fried samosas are wonderful but heavy, and oven-baked ones can come out pale and tough. Air fryer samosas land in between, with a blistered, crunchy shell and a hot, spiced filling in around 12 minutes. This page covers a homemade potato and pea samosa using filo or spring roll pastry, and how to cook shop-bought frozen samosas too.
- Temperature
- 190°C
- Total time
- 1:09hr
- Prep
- 45min
- Servings
- 4
- Per serving
- 245kcal
Why the air fryer works for samosas
Air fryer samosas get their crunch from fast, dry heat. The hot air blows around the whole pastry triangle, so thin filo or spring roll wrappers blister and crisp up without soaking in oil. In a deep fryer, a samosa can absorb a lot of fat; in the oven it can take 30 minutes and still brown unevenly. The air fryer finishes in about 12 minutes with just a light brush of oil.
It is also the easiest way to cook the frozen kind. Frozen samosas in air fryer baskets cook straight from the freezer, with no defrosting and no oily pan. The one limit is space: a typical 4–6 litre basket holds 6–8 small samosas in a single layer, so large batches need to be cooked in rounds.
How to make samosas in the air fryer
Tap a time to start a timer.
- Cook the potatoes Boil the potato chunks for until just tender, adding the peas for the last . Drain well and let the steam escape.
- Make the filling Fry the onion in 1 tbsp oil for , then add the garlic, ginger, curry powder and cumin for . Stir in the potatoes and peas, crush lightly, then add the salt, lemon juice and coriander. Cool completely.
- Fill and fold Cut each filo sheet into 2 strips about 10 cm wide (stack and cover the others with a damp cloth). Brush a strip with oil, put 1 heaped tbsp filling at one end and fold the corner over into a triangle, again and again, to the end. Seal with a dab of water. For spring roll wrappers, fill one corner and fold in the same way.
- Preheat and cook Heat the air fryer to 190 °C for . Brush the samosas lightly with oil and place them in a single layer in the basket. Cook for , turning once after , until deep golden and crisp.
- Rest and serve Leave them for , as the filling is very hot. Serve with mint yoghurt or tamarind chutney.
Cooking times and temperatures
| Samosas | Temperature | Time |
|---|---|---|
| Homemade samosas with filoTurn halfway | 190 °C | 10–12 min |
| Homemade with spring roll pastry | 190 °C | 8–10 min |
| Frozen samosasCook from frozen | 180 °C | 12–15 min |
| Large frozen samosas | 180 °C | 15–18 min |
| Reheating cooked samosas | 160 °C | 4–5 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Cool the filling fully. A warm filling steams the pastry from the inside and makes it soggy, so spread it on a plate to cool first.
- Keep the filling dry. Mash lightly rather than puréeing, and drain the potatoes well, so no moisture escapes during cooking.
- Freeze before cooking. Shape the samosas, freeze them on a tray, then bag them up. Cook from frozen at 180 °C for 14–16 minutes.
Serving
Serve samosas hot with mint and yoghurt dip, mango chutney or tamarind sauce, alongside a salad of sliced red onion and cucumber. They suit a starter spread with onion bhajis and spring rolls, or can stand in as a light lunch with a curry. Air fryer samosas are best served within a few minutes of cooking. For timings on other frozen snacks, see the air fryer cooking times chart.
Storing and reheating
Cooked samosas keep for up to 2 days in the fridge in an airtight container. Reheat in the air fryer at 160 °C for 4–5 minutes, until crisp and steaming hot all the way through, or 75 °C in the centre. Uncooked, shaped samosas freeze well for up to 2 months and can go straight from the freezer into the basket.
Variations
- Lamb or chicken mince: Fry 250 g minced meat with the spices, then cook until no pink remains. Use it instead of potato and make sure it reaches 75 °C. This version is not vegetarian.
- Paneer and spinach: Mix crumbled paneer with wilted spinach, ginger and garam masala for a vegetarian filling (not vegan).
- Sweet potato and chickpea: Use diced sweet potato and a handful of cooked chickpeas for a slightly sweeter filling.
Troubleshooting
- The pastry is dry and cracks
- Filo dries out in minutes. Keep unused sheets under a damp cloth, brush each layer with oil and work fast. Spring roll wrappers are more forgiving.
- The samosas burst open
- Too much filling or a loose seal. Use 1 heaped tablespoon per samosa and seal the final edge with a dab of water or flour paste.
- The samosas are pale and soft
- The oil brushing was missed or the basket was crowded. Brush every side lightly and leave gaps for the hot air.
Frequently asked questions
How long do samosas take in an air fryer?
Homemade samosas take 10–12 minutes at 190 °C, turned halfway. Frozen samosas need 12–15 minutes at 180 °C, shaking or turning once.
Can you cook frozen samosas in the air fryer?
Yes, straight from frozen at 180 °C for 12–15 minutes. Follow the packet if it differs. The filling must be steaming hot all the way through, which the FSA describes as 75 °C in the centre.
Do air fryer samosas need oil?
A light brush or spray helps the pastry turn golden and crisp. Without any oil, the pastry will be paler and drier, although frozen samosas often contain enough oil already.
How do you reheat samosas in the air fryer?
Heat cooked samosas at 160 °C for 4–5 minutes, until crisp again and steaming hot inside (75 °C). The microwave makes the pastry soggy.
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