I found a version of classic samosas adapted for the air fryer—crisp on the outside, full of warm, flavorful potato-and-pea filling on the inside. Using the air fryer keeps things lighter while still delivering that satisfying crunch.
Why You’ll Love This Recipe
I love how this recipe brings together comforting potatoes, peas and warming Indian spices wrapped in wonton wrappers (a clever shortcut) and cooked in the air fryer with far less oil than traditional deep-fried samosas. It’s fun, it feels a little indulgent but relatively easy and clean. I enjoy making these as a snack, party appetizer or even part of a light meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 oz (about 340 g) Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 Tbsp extra-virgin olive oil
½ cup chopped onion
1 tsp grated fresh ginger
2 cloves garlic, minced
1 tsp garam masala
½ tsp ground cumin
¼ tsp salt
⅛ tsp cayenne pepper (optional, for heat)
⅔ cup frozen peas, thawed
¼ cup chopped fresh cilantro, plus extra for garnish
24 wonton wrappers
Cooking spray (for coating)
For the cilantro-yogurt dipping sauce:
¾ cup whole-milk Greek-style yogurt
⅓ cup chopped fresh cilantro
1 tsp lime zest
1 Tbsp lime juice
1 clove garlic, chopped
Salt and freshly ground black pepper to taste
Directions
Place the potato pieces in a small saucepan, cover with salted water, bring to a boil, then reduce heat and simmer about 10 minutes or until fork-tender. Drain the potatoes and mash them until mostly smooth with a few small lumps remaining.
In the same saucepan, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until tender. Stir in the ginger and garlic and cook until fragrant (about 30 seconds). Then add the garam masala, cumin, salt, and cayenne (if using) and cook briefly (about 30 seconds). Stir in the mashed potatoes and thawed peas, and cook until warmed through. Remove from heat and stir in the chopped cilantro.
Lay the wonton wrappers out on a clean work surface. Spoon an even portion of the potato-pea filling into the centre of each wrapper. Lightly wet the edges of the wrapper with water, fold to form a triangle (bringing two corners together) and press the edges to seal. Coat both sides of each samosa with cooking spray.
Preheat your air fryer to 350 °F (175 °C). Spray the air fryer basket lightly with cooking spray.
Working in batches if needed, arrange the samosas in a single layer in the basket. Cook for about 8 minutes total, turning once halfway through, until the samosas are golden brown and crisp.
Meanwhile, make the dipping sauce: combine yogurt, cilantro, lime zest, lime juice, garlic, salt and pepper in a small food processor or bowl and mix until well combined. Chill the sauce (covered) up to 5 days if making ahead.
Serve the samosas warm, with the cilantro-yogurt sauce and a garnish of additional cilantro.
Servings and Timing
This recipe yields 12 samosas (or 12 servings if you serve one per person).
Prep time: about 25 minutes.
Cook time: about 25 minutes.
Total time: roughly 50 minutes.
Variations
I might substitute sweet potatoes for the Yukon Golds for a slightly sweeter flavour and a richer colour.
I sometimes add chopped carrots or corn with the peas to increase the veggie variety.
For a non-vegetarian version I could swap in spiced ground lamb or beef instead of the potato-pea filling.
For an even crisper shell I could brush a little olive oil (instead of spray) on each wrapper or use phyllo pastry sheets instead of wonton wrappers.
If I prefer more heat, I’ll increase the cayenne pepper or add chopped jalapeños to the filling.
Storage/Reheating
I store leftover samosas in an airtight container in the refrigerator for up to 2-3 days. To reheat, I preheat my air fryer to about 350 °F (175 °C) and warm the samosas for about 3-4 minutes until crisp again. If using a conventional oven I set it to around 350 °F and bake for about 5-6 minutes, turning once for even crisping. The dipping sauce can be kept in the fridge for up to 5 days.
FAQs
How can I make these samosas gluten-free?
I can use gluten-free wrappers (certified gluten-free wonton or spring-roll style wrappers) and ensure that the other ingredients (spices, yogurt) are free from hidden gluten. The filling itself is naturally gluten-free.
Can I prepare these ahead of time and freeze them?
Yes — I can assemble the samosas, freeze them on a baking sheet until firm, then transfer to a freezer bag. When ready to cook I’ll cook from frozen in the air fryer, increasing the cook time slightly (by about 2-3 minutes) until golden and heated through.
What if I don’t have an air fryer?
If I don’t have an air fryer I can bake them in a conventional oven at about 400 °F (200 °C) for around 10-12 minutes per side (turning once) until crisp. Alternatively I could shallow-fry them in a skillet with a little oil and carefully turn to crisp both sides.
Can I use a different type of wrapper?
Yes — I’ve used phyllo pastry sheets or spring-roll wrappers in place of wonton wrappers. These may require slightly different cook times and need brushing or spraying with oil to get crisp.
How spicy are these samosas and can I adjust the heat level?
As written they are mildly spiced (garam masala and a little cumin) with optional cayenne for heat. If I like them hotter I’ll increase the cayenne or add chili powder; if I prefer mild I’ll omit the cayenne entirely and maybe reduce the garam masala slightly.
Conclusion
I’m really pleased with how these air-fried samosas turned out — they’re crispy, flavourful and much lighter than traditional deep-fried versions. They’re perfect to share with friends or enjoy as a snack, and I’ll definitely make them again and experiment with different fillings.
These Air Fryer Samosas are crisp on the outside while filled with a warm, spiced potato and pea mixture. They’re a lighter, fun take on traditional samosas — perfect for snack time, parties or a flavorful side.
Ingredients
12 oz (≈ 340 g) Yukon Gold potatoes, peeled and cut into 1‑inch pieces
1 Tbsp extra‑virgin olive oil
½ cup chopped onion
1 tsp grated fresh ginger
2 cloves garlic, minced
1 tsp garam masala
½ tsp ground cumin
¼ tsp salt
⅛ tsp cayenne pepper (optional, for heat)
⅔ cup frozen peas, thawed
¼ cup chopped fresh cilantro (plus extra for garnish)
24 wonton wrappers
Cooking spray (for coating)
For the cilantro‑yogurt dipping sauce:
¾ cup whole‑milk Greek‑style yogurt
⅓ cup chopped fresh cilantro
1 tsp lime zest
1 Tbsp lime juice
1 clove garlic, chopped
Salt and freshly ground black pepper, to taste
Instructions
Place the potato pieces into a small saucepan, cover with salted water, bring to a boil, then reduce heat and simmer for about 10 minutes or until fork‑tender. Drain and mash until mostly smooth, leaving a few lumps for texture.
In the same saucepan (or in a skillet) heat the olive oil over medium heat. Add the chopped onion and cook for about 3‑4 minutes until tender. Stir in the ginger and garlic and cook for about 30 seconds until fragrant. Then add the garam masala, ground cumin, salt and cayenne (if using) and cook briefly (about 30 seconds) until aromatic. Stir in the mashed potatoes and the thawed peas, and cook until mixture is warmed through. Remove from heat and stir in the chopped fresh cilantro.
Lay the wonton wrappers out on a clean work surface. Spoon an even portion of the potato‑pea filling into the centre of each wrapper. Lightly moisten the edges of the wrapper with water, fold to form a triangle (bringing two corners together) and press the edges firmly to seal. Coat both sides of each samosa with cooking spray.
Preheat your air fryer to 350 °F (175 °C). Spray the air fryer basket lightly with cooking spray.
Working in batches if necessary, arrange the samosas in a single layer in the air fryer basket. Cook for about 8 minutes total, turning once halfway through, until the samosas are golden brown and crisp.
Meanwhile, prepare the dipping sauce: combine the yogurt, chopped cilantro, lime zest, lime juice, garlic, salt and pepper in a small bowl (or food processor) and stir (or pulse) until well‑combined. Chill if making ahead.
Serve the samosas warm, garnished with additional cilantro, alongside the cilantro‑yogurt sauce.
Notes
Using wonton wrappers is a shortcut that saves time and makes assembly easier.
Air‑frying gives the samosas a crisp outer shell with far less oil than traditional deep‑frying. :contentReference[oaicite:0]{index=0}
Be sure not to overcrowd the air fryer basket so the hot air can circulate and crisp evenly. :contentReference[oaicite:1]{index=1}
Potatoes with firm texture like Yukon Gold work well as they hold shape but also mash gently.
For more heat, increase the cayenne pepper or add chopped jalapeño to the filling.
