Samosas are, for me, one of the most satisfying snacks to come home to after a long day. Small, crispy, spiced pockets with potato filling – and until recently, I thought they had to be deep-fried in a pot with half a liter of oil to get properly crispy.
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My airfryer has handled it beautifully. Over the past few weeks I’ve tested both homemade and frozen samosas in my Cosori Dual Blaze and my Philips XXL, and the result is clearly better than I had dared to hope. Lower fat content, less mess on the kitchen counter, and the same crispy bite.
In this post I share the exact temperatures and times that work for me, and how to avoid the three typical mistakes that end in soft, pale shells or dry filling.
Estimated reading time: 6 minutes
Table of Contents
Why I love samosas in the airfryer
The Indian samosa is a small triangular pocket with a spiced potato and pea filling, wrapped in a crispy wheat shell. Classically it’s deep-fried in oil, but the airfryer makes them at least as crispy with just a light brushing of oil. The result is lighter, faster, and considerably less messy than the traditional method.
The great thing about making samosas in the airfryer is that you get the crunchy shell without the greasy aftertaste. I can also make them in smaller batches without having to pour out oil afterward, which means samosas land on our dinner table more often than before.
The difference between the airfryer and deep-frying
When I deep-fry samosas in a pot, the dough typically soaks up some of the oil. That gives a juicy but also greasy bite, and you’re left with a pot full of used oil to dispose of afterward. In the airfryer, the hot air circulates all the way around each samosa, and I use only about a tablespoon of oil for ten pieces. The shell turns golden brown and crispy all over, and the filling keeps its flavor without becoming heavy with fat.
My kitchen test with samosas
I’ve tested samosas in both my Cosori Dual Blaze and my Philips XXL over a month-long period, experimenting with temperatures from 340 to 390°F (170 to 200°C). It’s hard work eating samosas several evenings in a row, but somebody has to do it.
My conclusion is clear: 360°F (180°C) for 10-12 minutes gives the best result for homemade samosas with raw dough. For frozen samosas from the supermarket, I run them at 375°F (190°C) for 8-10 minutes straight from the freezer – they shouldn’t be thawed first. I always brush them with a thin layer of oil and flip them after about 6 minutes.
The core temperature of the filling needs to reach at least 160°F (70°C), which it easily does, because the filling is typically pre-cooked. What matters more is that the shell gets enough time to become completely crispy. In my oven at 390°F (200°C), the same job takes 18-20 minutes – so the airfryer is about 40 percent faster and delivers a more even crispiness on all sides at the same time.
Take the time to brush oil on both sides of the samosa before it goes in the basket. It’s the one detail that separates a boring airfryer samosa from one that crunches perfectly.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The first mistake I made was cramming the airfryer basket to the brim. The samosas stuck together at the sides, and the air couldn’t circulate properly around them. Always place them a couple of inches apart, and cook in two batches if necessary – each round only takes about 10 minutes.
The second mistake was forgetting the oil brush. I thought a light spray was enough, but the result was a pale, floury surface, because the fat in the spray evaporates too quickly. Use a regular brush and a good neutral oil or canola, and brush lightly on both sides so each surface gets a little fat to brown in.
The third mistake was opening the basket too often in the first few minutes. Every time I did, the temperature dropped, and the dough never got the hard bake it needed. Leave them alone for the first 6 minutes, then flip them once to ensure even color all the way around.
How to serve samosas
Samosas taste best while they’re still lightly steaming, and I almost always serve them with a couple of dips and something fresh on the side.
- Mint chutney with yogurt, fresh cilantro, and a pinch of salt
- Mango chutney – sweet and spicy as the perfect counterpoint to the potato filling
- A simple tomato-onion salad with lemon and a little green chili
- Raita with grated cucumber, yogurt, and cumin
- As an appetizer before an Indian main course or as the star of a buffet with Indian dishes
Storage and reheating
Finished samosas can be stored in an airtight container in the refrigerator for up to three days. They lose a little crispiness along the way, but a quick run in the airfryer at 360°F (180°C) for 3-4 minutes brings them back to nearly fresh-from-the-basket condition. Frozen, unbaked samosas can stay in the freezer for up to two months, and they shouldn’t be thawed before going into the airfryer – just add a couple of extra minutes to the timer.
I’d advise against the microwave, because the shell turns soft and chewy in seconds. If you need them ready for a get-together, wrap them in aluminum foil and give them 5 minutes in the airfryer at 340°F (170°C) – they’ll be warm without losing their crunch.
Frequently asked questions
Homemade samosas need 10-12 minutes at 360°F (180°C). Frozen samosas from the supermarket need 8-10 minutes at 375°F (190°C) straight from the freezer. Flip them after about 6 minutes to ensure even crispiness.
Yes. A thin brushing on both sides with neutral oil or canola makes all the difference between a pale samosa and a golden-brown, crispy one. Spray isn’t enough – use a real brush.
Yes, frozen samosas can go straight from the freezer into the airfryer. Brush them lightly with oil, set it to 375°F (190°C), and give them 8-10 minutes with a single flip. Thawing actually makes the dough softer and harder to bake crispy.
Samosas in the airfryer have become a permanent favorite in my kitchen, and I hope they become one in yours too. Remember the oil brush, keep some distance in the basket, and don’t open it too often – then you’ll get a crunchy result every time.
Air Fryer Samosas
Cooking Guide
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Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Gryde eller pande - For the potato filling
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Brush - For the oil
Shopping list
Ingredients
Filling
- 500 g potatoes (Waxy potatoes, cut into small cubes)
- 150 g peas (Frozen, thawed)
- 1 pcs onion (Finely chopped)
- 2 clove garlic (Finely grated)
- 1 tbsp fresh ginger (Finely grated)
- 2 tbsp oil (For frying)
- 1 tsp cumin (Whole or ground)
- 2 tsp garam masala
- 0.5 tsp turmeric
- 0.5 tsp chilli powder (Adjust to taste)
- 1 tsp salt
- 2 tbsp fresh coriander (Roughly chopped)
- 1 tbsp lemon juice
Wrapping and brushing
- 1 pack filo pastry (About 270 g, at room temperature)
- 2 tbsp oil (For brushing)
- 1 tbsp plain flour (Mixed with 1 tbsp water to make a paste)
How to make it
Preparing the filling
- Cut 500 g potatoes into small cubes of about 1 cm. Boil them in lightly salted water for 6-8 minutes until they are tender but still hold their shape. Drain and leave them to steam dry.
- Finely chop 1 pcs onion, then grate 2 clove garlic and 1 tbsp fresh ginger.
- Heat 2 tbsp oil in a saucepan or frying pan over medium heat. Add 1 tsp cumin and let it sizzle for 30 seconds.
- Add the onion, garlic and ginger and sauté for 2-3 minutes until the onion is soft and lightly golden.
- Stir in 2 tsp garam masala, 0.5 tsp turmeric, 0.5 tsp chilli powder and 1 tsp salt and let the spices toast for 30 seconds.
- Add the boiled potatoes and 150 g peas. Turn gently and mash lightly with a fork so the filling holds together but still has some texture.
Folding the samosas
- Mix 1 tbsp plain flour with 1 tbsp water to make a thick paste in a small bowl. Use it to seal the samosas.
- Cut 1 pack filo pastry into strips of about 8 x 25 cm. Keep the strips under a damp tea towel so they don’t dry out.
- Take a strip and fold one end diagonally to form a triangular pocket. Place 1-2 tbsp of filling in the pocket, but don’t overfill.
- Continue folding the strip into triangles until the whole strip is used up. Brush the last flap with the paste and seal the samosa completely.
- Repeat with the rest of the filo pastry and filling. You’ll get about 12 samosas.
Cooking in the air fryer
- Preheat the air fryer to 180 °C.
- Brush the samosas thoroughly with 2 tbsp oil on both sides. This is essential for making them crispy and golden.
- Place the samosas in the air fryer basket with plenty of space between them so the air can circulate. Bake in several batches if needed.
- Bake for 8 minutes at 180 °C. Turn them carefully and bake for a further 6-8 minutes at 200 °C until they are golden and crispy.
- Let the samosas rest for 2 minutes before serving so the filling can settle.
Serving
- Serve the samosas warm with mint chutney, mango chutney or a raita of cool yoghurt and cucumber.
Our notes for the recipe
The filling must be COMPLETELY cool before folding, otherwise the filo pastry turns soft and difficult to handle. Brush the samosas generously with oil on both sides – that’s the key to a crispy crust in the air fryer. Don’t overfill the samosas; it’s better to use less filling and keep the samosas fully sealed. Variations:
Add 100 g minced lamb or beef to the filling for a meaty version (brown it with the spices). Swap the potatoes for sweet potatoes for a sweeter twist. Experiment with fillings like lentils, paneer or spinach. Serving:
Serve as a starter, snack or part of an Indian sharing feast with dhal, rice and raita. Wonderful for buffets or parties. Portion size:
If your air fryer is smaller, bake the samosas in two batches. Keep the finished ones warm in the oven at 100 °C while the next batch bakes.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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