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Air Fryer Veggie Samosas with Tamarind Chutney - Crispy, Light, and Packed with Flavor

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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the samosas:
  • 2 medium russet potatoes, peeled and diced
  • 1/2 cup green peas (frozen is fine)
  • 1 small onion, finely chopped
  • 1–2 green chilies, finely chopped (adjust to taste)
  • 1 tablespoon neutral oil (plus more for brushing)
  • 1 teaspoon cumin seeds
  • 1 teaspoon grated ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2–1 teaspoon ground cumin (to taste)
  • 1/2 teaspoon red chili powder or paprika (optional, for heat/color)
  • 2 tablespoons chopped cilantro
  • 1 tablespoon lemon juice
  • Salt to taste
  • 20–24 spring roll wrappers or samosa/empanada wrappers
  • Small bowl of water + 1 tablespoon flour (for sealing)
  • For tamarind chutney:
  • 1/2 cup tamarind pulp (from concentrate or soaked and strained)
  • 1/2–2/3 cup water (to thin)
  • 3–4 tablespoons jaggery or brown sugar (to taste)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon black salt (optional, but great for depth)
  • Pinch of cayenne or red chili flakes (optional)
  • Salt to taste
  • Equipment: Air fryer, skillet, mixing bowls, spoon, pastry brush.

Method
 

  1. Boil the potatoes: Add diced potatoes to salted water and boil until tender, about 10–12 minutes. Drain well and lightly mash so there are some small chunks.
  2. Sauté the aromatics: Heat 1 tablespoon oil in a skillet over medium heat. Add cumin seeds and let them sizzle. Stir in onion, ginger, and green chilies. Cook until the onions soften, 3–4 minutes.
  3. Spice it up: Add ground coriander, garam masala, turmeric, ground cumin, and chili powder. Stir for 30 seconds to bloom the spices.
  4. Combine the filling: Add the potatoes and peas. Mix well, then season with salt. Finish with cilantro and lemon juice. Taste and adjust salt, heat, and lemon. Let the filling cool completely.
  5. Prep the wrappers: If using spring roll wrappers, cut into 3 equal strips. Keep covered with a damp towel to prevent drying. Mix flour and water to create a paste for sealing.
  6. Fold and fill: Place a strip on your board. Add about 1–1.5 tablespoons filling at one end. Fold into a triangle, alternating sides to keep the triangle shape, tucking the filling in tightly. Seal the final flap with the flour paste. Repeat.
  7. Lightly oil: Brush or spray each samosa with a thin layer of oil. This helps the wrappers blister and brown in the air fryer.
  8. Air fry in batches: Preheat air fryer to 375°F (190°C) for 3 minutes. Arrange samosas in a single layer with space between them. Air fry 10–12 minutes, flipping halfway, until golden and crisp. Time can vary by model, so keep an eye on them.
  9. Make the chutney: In a small saucepan, simmer tamarind pulp with water, jaggery, cumin, coriander, and a pinch of cayenne. Cook 5–7 minutes until slightly syrupy. Stir in black salt and regular salt to taste. Cool before serving; it thickens as it cools.
  10. Serve: Plate the hot samosas with a bowl of tamarind chutney. Add a sprinkle of chopped cilantro or a squeeze of lemon if you like.