Prep the potatoes: Bring a small pot of salted water to a boil. Add diced potatoes and cook 8–10 minutes until just tender. Drain well and set aside to steam-dry.

Sauté aromatics: In a skillet, heat 2 tablespoons oil or ghee over medium heat. Add onion and a pinch of salt. Cook 4–5 minutes until soft and golden. Stir in garlic and ginger; cook 1 minute until fragrant.

Spice it up: Add cumin, coriander, garam masala, turmeric, and chili powder. Toast 30 seconds, stirring, to bloom the spices.

Build the filling: Add potatoes, peas, carrot, and green chili. Season with salt and pepper. Cook 2–3 minutes, lightly mashing some potatoes so the mixture holds together. Turn off heat, stir in lemon juice and cilantro. Let cool to lukewarm.

Prep the phyllo: Preheat air fryer to 360°F (182°C). Unroll phyllo and cover with a slightly damp towel to prevent drying. On a clean surface, lay 2 sheets stacked. Brush lightly with oil or ghee. Top with 1 more sheet and brush again. You now have a 3-sheet stack.

Shape the giant triangle: Spoon about 1 to 1 1/2 cups of filling near one corner of the short end, forming a thick triangle mound. Fold the phyllo over the filling to enclose it, creating a large triangle. Keep folding the triangle over itself (like folding a flag) until you reach the end. Tuck in edges and brush the outside with oil or ghee. Repeat to make 3–4 giant samosas, depending on sheet size and filling amount.

Air fry: Spray the air fryer basket lightly with oil. Place samosas in a single layer with space between. Air fry 8–10 minutes, flip carefully, then cook another 6–8 minutes until deep golden and crisp. Adjust time as needed; phyllo should be evenly browned.

Serve: Rest 3–5 minutes before cutting or serving. Pair with chutney, yogurt raita, or a squeeze of lemon.