Air Fryer Veg Samosa

Ingredients

Makes 6 samosas.

For the filling

• 2 medium potatoes, boiled and mashed
• 1 small onion, finely chopped
• 1/4 cup green peas
• 1 small carrot, finely diced
• 1/2 small bell pepper, finely diced
• 1–2 green chillies, chopped
• 1/2 tsp jeera
• 1/2 tsp mustard seeds
• Salt, to taste
• 1/4 tsp turmeric
• 1/2 tsp coriander powder
• 1/4 tsp jeera powder
• 1/4 tsp black pepper powder
• 1/4–1/2 tsp red chilli powder
• 1–2 tbsp fresh coriander, chopped
• 1 tbsp oil, for cooking

For the samosa

• 6 samosa sheets, thawed (about 60 minutes)
• Cornstarch slurry (1 tsp cornstarch + 2 tbsp water)

Method

1. Heat a pan with a little oil. Add the mustard seeds and jeera and let them splutter.

2. Add the green chillies and chopped onions. Cook until the onions soften.

3. Add the carrots, peas, and bell peppers. Cook for a few minutes.

4. Add salt, turmeric, coriander powder, jeera powder, black pepper, and red chilli powder. Mix well and cook until the veggies soften slightly.

5. Add the mashed potatoes and mix everything together. Taste and adjust salt if needed. Stir in fresh coriander and let the filling cool.

6. Take a samosa sheet and shape it into a triangle cone. Fill it with the cooled mixture, then seal the edges using the cornstarch slurry. Repeat for all sheets.

7. Preheat the air fryer. Place the samosas in the basket in a single layer and brush them lightly with oil on top.

8. Air fry for 15 minutes, then flip and cook for another 15 minutes, or until crisp and golden.

---

Tips: Make sure the filling is fully cooled before stuffing — warm filling can soften the sheets and cause them to tear. Don’t overfill, or the samosas will burst open during air frying. If you want them extra crisp, brush the samosas with a little more oil in between — right after you flip them halfway through. Serve hot with green chutney or ketchup.