Vegan Air Fryer Samosas

Total time1 hr 10 min

Prep time35 min

Cook time20 min

Golden, flaky pastry cones packed with spiced mashed potatoes make this air fryer version every bit as satisfying as the deep-fried classic. The dough comes together with just flour, a touch of oil, and a pinch of ajwain for that signature savory bite, while the filling gets its punch from cumin seeds, grated ginger, garam masala, and a hit of amchur for tang. Peas and fresh cilantro fold right in for color and freshness, and a light brushing of oil before air frying is all it takes to get that deep-golden, crisp shell without a vat of hot oil. Crimping the dough into tight little cones keeps every bit of filling sealed in, so each bite delivers that same crackly-crust, soft-potato contrast you want from a great samosa. Serve them hot with mint or tamarind chutney for dipping, and this one earns its spot as a reliable, crowd-pleasing snack for a vegan spread.

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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 Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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½ tsp salt
1 tsp ajwain (carom seeds)
¼ cup neutral oil (such as canola oil or vegetable oil)
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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