Vegetarian Air Fryer Samosas

Total time1 hr 10 min

Prep time35 min

Cook time20 min

Golden, flaky pastry cones packed with spiced mashed Yukon Gold potatoes, sweet peas, and a warm hit of cumin, coriander, and garam masala make these air fryer samosas an easy win for snack time or a light meal. The dough comes together with just flour, a touch of ajwain for that signature fragrance, and a quick knead before resting — no deep fryer required to get that crisp, deeply golden shell. Cumin seeds bloomed in oil, fresh grated ginger, and a pinch of amchur give the filling real depth, while a shower of cilantro folded in at the end keeps everything bright. Since these go into the air fryer instead of a pot of hot oil, you get all the crunch and shatter of a proper samosa with a fraction of the mess. Serve them hot with mint or tamarind chutney for dipping, and you've got a fully vegetarian appetizer that never feels like it's missing anything. This is one worth adding to a regular vegetarian recipe rotation.

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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 Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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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)

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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