Veggie Samosas (Air Fryer or Deep Fryer)

Veggie Samosas (Air Fried or Deep Fried)

Crispy on the outside, fluffy and spicy on the inside – these veggie samosas are little bites of heaven. Whether you air fry or deep fry, they're guaranteed to impress. Let’s find out which method gives the best crunch!

Serves: 6 small samosas
Prep time: 40 minutes
Cook time: 20 minutes
Total time: 1 hour
Special Equipment: Air fryer or deep fryer (optional), Microplane (optional)

Let’s learn how to make them.

A classic for a reason, samosas are beloved worldwide for their flaky texture, warm spice, and moreish bite. We’re making a simple veggie version using pantry staples like potato, onion, garlic, and frozen peas. You can make your own dough or use spring roll or puff pastry as a shortcut. This is the ultimate snack or party platter hero—and yes, we’re testing both air frying and deep frying to see which one comes out on top.

Ingredients

For the Dough

• 140g plain flour

• ½ tsp salt

• 2 tbsp vegetable oil (or ghee, for a richer result)

• 3–3½ tbsp warm water

For the Filling

• 1 medium potato, peeled and diced

• 1 small onion, finely diced

• 2 clove garlic, grated

• 5g ginger, grated

• 1/2 a small chili (optional), finely chopped

• 50g frozen peas

• 1 small bunch of chopped fresh coriander (can even just be stalks)

• 1 tsp garam masala

• 1 tsp curry powder

• 1 tsp nigella seeds (optional)

• Salt and pepper, to taste

• Vegetable oil, for frying or brushing

Method

1. Make the dough:
In a mixing bowl, combine flour and salt. Add oil and 3 tbsp warm water. Stir to bring it together, then knead briefly by hand. If it’s too dry, add another ½-1 tbsp water. Knead until smooth, cover, and rest for 30 minutes.

2. Boil the potato:
Place diced potato in salted cold water. Bring to a boil and cook until tender (about 10 minutes). Drain, reserving a splash of the cooking water.

3. Cook the filling:
In a frying pan, sauté the onion in a splash of oil with a pinch of salt until softened. Add garlic, ginger, chopped corinader and chili and cook for 1 minute. Stir in the spices and cook until fragrant.

4. Add the veg:
Mix in the cooked potato, a splash of the reserved cooking water and your peas. Gently crush some of it so you have both chunky and smooth textures. Taste and season.

5. Roll and fill:
Divide the rested dough into 6 pieces. On a lightly floured surface, roll each one out thinly. Add a spoonful of cooled filling, then fold and crimp the edges to seal. Shape into triangles or half-moons.

6. Choose your cooking method:

• Air Fryer: Preheat to 180°C. Brush or spray samosas with oil. Cook for 20 minutes, flipping and oiling again halfway through.

• Deep Fryer: Heat oil to 160–165°C. Fry for 8–10 minutes until golden and bubbly.

7. Serve and compare:
Let them cool slightly, then bite in. The deep-fried ones will have a bubblier, crispier crust, while the air-fried version is a lighter, healthier option.

Chef’s Tip:
If you’ve got leftover dough or filling, you can make mini versions, or freeze uncooked samosas for a future snack attack.

Enjoy – Del x

Want more like this? Try my Ultimate Veggie Indian Feast or explore more air fryer hits in my new book Will It Air Fry?