We can’t get enough of these Air Fryer Aloo Samosas! They’re just as flaky and crisp as the real deal – without all the excess oil. Stuffed with a zingy yellow masala, you’ll instantly love these!
I’m not kidding when I say that I am an obsessive samosa lover. I’ll never say no to a samosa! Like ever.
I already have an incredible Punjabi Samosa recipe up on the blog – which I’ll say makes the best samosas I’ve ever tried (and trust me, I’ve tried plenty!). I wanted to recreate that same recipe but in the air fryer, and that’s exactly what this is!
We’ve tested this air fryer aloo samosa recipe quite a bit to make sure that the texture is just perfect – with the same authentic flakiness and crispiness of a deep-fried samosa. Serve this with a piping hot cup of chai and a side of goood conversation ❤️
jump to section: Air Fryer Aloo Samosa
Ingredients Overview
For the samosa dough, we bring together maida with some water, ghee and salt and knead it well.
For the filling, we make a yellow masala with coriander seeds, fennel seeds, and methi seeds that we pound into a course powder and then saute with mashed potatoes, ginger garlic paste, green chillies, curry leaves, and our traditional desi pantry spices.
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Frequently Asked Questions
You can reheat these samosas at 180C for 3 mins to get them perfectly hot and crispy again.
Samosa dough is supposed to be tight and firm, and we achieve this by adding in small quantities of water gradually when kneading to keep it stiff.
Yes, and it should be. You will always get better results when you make the samosa dough in advance and keep it covered for 30-40 minutes. This helps form the gluten in the dough and the resting time gives you better control while rolling the dough.
You can easily make these samosas in advance and refrigerate them for about 6-8 hours. Or you can freeze them individually (after shaping) and store them in a ziplock or a freezer friendly container and airfry them at a later date.
These samosas will stay good on the counter at room temperature for up to a day, or in an airtight container in the fridge for up to 3 days.
Richa’s Top Tips
- Make sure you’re not skimping on the fat in this recipe! The ghee used in the dough and the oil used for brushing are key ingredients to ensure flaky samosas.
- You may have to do this in batches to make sure there is sufficient gap between the samosas. This will ensure they turn out crispy.
You’ll absolutely love how perfectly crispy and flaky these air fryer aloo samosas turn out! Making these is way toooo easy so there’s no reason for you to not try them out for your next round of evening snacks.
Be sure to send me your recreations over on my IG @my_foodstory.
Watch How To Make Air Fryer Aloo Samosa Video
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Samosa dough making: mix together flour & salt and add ghee. Rub the ghee with flour till it resembles bread crumbs. Add ¼ cup water gradually and knead it into a stiff dough. You may add a few additional teaspoons of water, if the dough gets too hard to knead. Don’t over knead the dough as it has to be of a stiff consistency. Cover the dough with a damp cloth and set aside.
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Samosa filling making: pound coriander seeds, fennel seeds & methi seeds into a coarse powder. Heat oil in a pan or kadai, add the coarse powder and saute for a minute. Add ginger garlic paste and green chillies and stir fry for a minute. Add remaining spice powders, mashed potatoes and salt and mix everything well. Add chopped curry leaves, give it a good mix, take it off the heat and set aside the filling to cool.
Making of samosas:
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Take a lemon sized ball of the dough, roll it out into a poori like circle which is less than 1 mm thick. Cut the rolled poori into half.
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Take one edge of the straight side and place it on the other edge of the straight side in such a way that the dough forms into a cone. Pinch the corner of the cone so that it’s sealed. Place samosa filling into the cone, ensuring it to fill it only ¾th of the cone. Seal it by pinching the edge together. Repeat till all the dough is used up. Place the samosas on a greased tray making sure they dont touch each other and cover them with a damp cloth.
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Preheat the air fryer to 180C.
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Brush the airfryer basket with oil & place about 6 samosas with some gap between the samosas. Brush each samosa with oil & air fry at 180C for 4 minutes. Flip them and air fry at 190 C for 5 minutes. Flip them again, brush with oil & air fry at 190 C for 4 minutes. Flip them, brush with oil & air fry at 200 C for 1 minute on each side and serve.
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Repeat the same process for rest of the samosas.
- Roll out the dough thinly & evenly so that samosas cook properly from inside.
- Do not use flour to roll the dough as it has enough fat & will not stick to the platform when you roll into a poori shape.
- While making samosas, seal the edges tightly so that the filling is intact while air frying.
- Samosas may be made a day in advance and refrigerated. 45 minutes to 1 hour before air frying, take them out of the fridge and follow the steps to air fry.
- Leftover samosas may be reheated in the air fryer at 180 C for 3 minutes.
Calories: 130kcal, Carbohydrates: 19g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 8mg, Sodium: 153mg, Potassium: 217mg, Fiber: 2g, Sugar: 0.5g, Vitamin A: 70IU, Vitamin C: 23mg, Calcium: 15mg, Iron: 1mg
This article was researched and written by Navya Khetarpal.