Mediterranean Diet Friendly Air Fryer Samosas

Total time1 hr 10 min

Prep time35 min

Cook time20 min

Mediterranean Diet Friendly Air Fryer Samosas

These crispy, spice-packed pockets are built for a plant-forward table, with a hearty potato-and-pea filling that gets its punch from cumin seeds, fresh ginger, coriander, garam masala, and a bright hit of amchur and cayenne. Cilantro folded in at the end keeps everything tasting fresh, and the air fryer does all the work of getting the pastry deep golden and crisp without a vat of oil involved. Each samosa is hand-folded into its signature cone, packed generously, and sealed tight so every bite delivers that classic contrast of shattering crust and warmly spiced, tender potato filling. Serve them hot with mint or tamarind chutney for dipping, and you've got a vegetable-forward snack or starter that fits neatly into a Mediterranean way of eating. It's a great option when you want bold, herb-and-spice-driven flavor without leaning on heavy or processed ingredients.

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Ingredients

4 servings

For the dough

2 cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz
Cascade Milling Organic All-Purpose White Flour 5 LB
See all
½ tsp salt
1 tsp ajwain (carom seeds)
¼ cup neutral oil (such as canola oil or vegetable oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
6–7 tbsp cold water

For the filling

1 lb yukon gold potatoes (about 3 medium), peeled and cut into 1-inch chunks
1 tbsp neutral oil
1 tsp cumin seeds
1 tsp fresh ginger, finely grated
1 tsp ground coriander
1 tsp garam masala
½ tsp ground cumin
½ tsp amchur (dried mango powder)
¼ tsp cayenne pepper
¾ tsp salt
½ cup frozen peas, thawed
2 tbsp fresh cilantro, finely chopped

For assembly

2 tsp neutral oil, for brushing

For serving

mint chutney or tamarind chutney, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Make the dough: In a large mixing bowl, whisk together the flour, salt, and ajwain. Drizzle in the oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs and holds together when pressed. Add cold water 1 tablespoon at a time, mixing after each addition, until the dough just comes together into a firm, smooth ball — it should not be sticky or soft. Knead briefly for 1–2 minutes until smooth, then wrap tightly and rest for 15 minutes.
2
Cook the potatoes: Place the potato chunks in a large pot, cover with cold salted water, and bring to a boil over high heat. Cook until completely tender when pierced with a fork, about 12–15 minutes. Drain well and return to the pot. Mash roughly, leaving some small chunks for texture, then set aside.

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