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–+ servings
Crispy Indian samosas with spiced filling

Air Fryer Samosas

Ingen bedømmelser endnu
Crispy, spiced samosas filled with potatoes, peas and warm Indian spices. Baked in the air fryer with just a little oil – perfect as a starter or snack with mint or mango chutney.
Servings 4 servings
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes

Equipment

  • 1 Air fryer
  • 1 Gryde eller pande For the potato filling
  • 1 Cutting board
  • 1 Knife
  • 1 Bowl
  • 1 Brush For the oil

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
US Customary - US Customary

Instructions

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.
    Kartoffeltern, der dampes af efter kogning i min airfryer-opskrift
  • Finely chop 1 pcs onion, then grate 2 clove garlic and 1 tbsp fresh ginger.
    Fintsnittet løg, revet hvidløg og ingefær til fyldet
  • Heat 2 tbsp oil in a saucepan or frying pan over medium heat. Add 1 tsp cumin and let it sizzle for 30 seconds.
    Spidskommen, der syder i olie i en pande
  • Add the onion, garlic and ginger and sauté for 2-3 minutes until the onion is soft and lightly golden.
    Løg, hvidløg og ingefær, der svitses i panden
  • 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.
    Krydderier, der ristes med løg, hvidløg og ingefær
  • 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.
    Kartofler og ærter, der vendes og moses let til samosafyld
  • Stir in 2 tbsp fresh coriander and 1 tbsp lemon juice. Season to taste with salt and let the filling cool completely, otherwise the filo pastry will turn soft.
    Samosafyld med koriander og citronsaft, der køler af

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.
    Tyk melklister, der blandes til samosaerne
  • 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.
    Filodejsstrimler under et fugtigt viskestykke
  • 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.
    En filodejstrimmel foldet til en trekantet lomme med fyld
  • 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.
    En samosa, der foldes i trekanter og lukkes med melklister
  • Repeat with the rest of the filo pastry and filling. You'll get about 12 samosas.
    Cirka 12 rå, foldede samosaer klar til pensling

Cooking in the air fryer

  • Preheat the air fryer to 180 °C.
    Airfryeren forvarmes til 180 grader
  • Brush the samosas thoroughly with 2 tbsp oil on both sides. This is essential for making them crispy and golden.
    Samosaer, der pensles med olie på begge sider
  • 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.
    Samosaer med afstand i airfryer-kurven
  • 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.
    Gyldne og sprøde samosaer, der vendes i min airfryer
  • Let the samosas rest for 2 minutes before serving so the filling can settle.
    Samosaer, der hviler i to minutter efter tilberedning i min airfryer

Serving

  • Serve the samosas warm with mint chutney, mango chutney or a raita of cool yoghurt and cucumber.
    Lune samosaer serveret med chutney og raita

Notes

Tips for perfect results:
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.

Nutrition

Calories: 320kcalCarbohydrates: 48gProtein: 8gFat: 11gSaturated fat: 2gPolyunsaturated fat: 2gMonounsaturated fat: 6gSodium: 720mgPotassium: 650mgFiber: 5gSugar: 4gVitamin A: 350IUVitamin C: 30mgCalcium: 55mgIron: 3mgNet carbohydrates: 43g
Author: Morten Jensen
Calories: 320kcal
Cost: 9
Ret: Snacks, Starter
Køkken: Danish, Indisk
Diet:
Søgeord: air fryer samosas, crispy samosas, indian samosas, potato samosas, vegetarian samosas
Holdbarhed: Store in the fridge for up to 2-3 days in an airtight container.
Genopvarmning: Reheat the samosas in the air fryer at 180 °C for 3-5 minutes until they are crispy and hot again.
Frysning: Can be frozen for up to 2 months, both raw and baked. Cook raw samosas straight from frozen; take baked ones out 30 minutes before reheating.
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