Cooking frozen samosas in the air fryer is the best way to achieve a crispy texture without deep frying. You can have delicious samosas ready from frozen in less than 10 minutes. Follow this easy air fryer frozen samosa recipe for the best results.
Treat yourself with this tasty Indian appetizer with finger-licking Indian Tamarind sauce .
- What are samosas?
- You will need
- Air Fryer Samosa Recipe
- Serving
- Storage
- Other Easy Air Fryer Recipes
Want to enjoy the best samosas without too much guilt? Try these easy air fryer samosas that have less fat thanks to a cooking process that requires less oil! They’re perfect any day of the week.
Frozen samosas from supermarkets require deep-frying from frozen which takes time and a lot of oil. The best part about air frying samosas is that you can have a delicious snack in minutes!
My favourite is quick and easy samosa chaat recipe using air fryer samosa.
What are samosas?
Samosas are a popular Indian snack enjoyed worldwide made of a flaky thin pastry with a spiced filling. They are served in Indian restaurants as appetizers and are often served alongside other delicious snacks at parties.
Classic vegetable samosas have a filling of spiced green peas and potatoes. Meat versions like chicken samosas or lamb samosas can also be found.
The best types of samosa will have a outer pastry that is crispy and flaky with a filling that is full of flavour.
They come in different sizes and the samosa dough also varies. Punjabi samosas have a thick dough and a mashed potato filling. You can also find recipes prepared with whole wheat flour.
Air Fryer Punjabi Samosa Puffs (made with store-bought puff pastry) is an easy snack made with a mashed potato and pea filling. Spices include cumin seeds, chili powder, garam masala and green chillies.
You will need
See the recipe card for exact measurements.
Your favourite brand of samosas.
Frozen Samosas – In the UK, samosas both meat and vegetable are available in most British supermarkets in the frozen food aisle. Indian grocery stores will stock a larger variety of Indian samosas in the frozen section.
In America, you can find brands such as Whole Foods or Trader Joe’s samosas.
Cooking spray – I have used an olive oil spray but other versions such as avocado oil, canola oil and sunflower oil are available.
You can also brush cooking oil using a pastry brush if you do not have a spray bottle.
Air fryer – I have used the Instant Pot vortex. Other options include ninja foodi, Philips, Cosori etc. A different brand may slightly change the cook time so the best thing is to practice with the first batch.
Air Fryer Samosa Recipe
Pre-heat your air fryer to 202 C or 400 degrees F
Spray the air fryer basket with a little oil or line with parchment paper. Spray or brush both sides of the frozen samosas generously with oil.
Ensure you use enough oil or else the outside of the samosas will burn and will not lead to a crispy pastry.
Arrange the samosas in a single layer in the basket and air fryer for 202 for approximately 6 minutes.
The size of the samosas will change the cooking time. Large samosas will need a bit longer with less heat.
Check half way through cooking, if the edges are browning too fast, turn down the heat. Flip over with tongs and continue to cook.
If you notice a lot of oil pooling on the surface, the samosas may have been prepared with a high-fat pastry. For the next batch, spray less oil.
To keep samosa warm whilst you cook the whole batch, you can place them on a baking sheet in a warm oven.
Serving
Cooked samosas are best enjoyed immediately, often with a cup of Masala Chai or Karak Chai .
I love veggie samosas with a finger-licking dipping sauce such as Date and Tamarind chutney , (Indian Tamarind Sauce) cilantro mint chutney (Indian Green Chutney) or Indian Mint Sauce .
A cooling drink such as Mango Lassi goes great with Indian food.
Other quick snacks that go well with samosas are Paneer Tikka , Mogo Chips (yuca fries) and Masala Chips .
Storage
Store leftover samosas in an airtight container and place in the fridge once they have reached room temperature. They will keep well for 1-2 days.
To reheat, air fry samosas for around 2 minutes on medium heat. They will not be as crispy but this method is better than using a microwave.
You can transform leftovers into samosa chaat.
Do not refreeze food that was already frozen.
Other Easy Air Fryer Recipes
Air Fryer Garlic French Fries
Donut Holes in Air Fryer
Air Fryer Chestnuts
Indian Potatoes Air Fryer
Air Fryer Ravioli (No Egg)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Air Fryer Frozen Samosas
Equipment
- 1 Air fryer
Ingredients
- 6 samosa one samosa 100g each
- 1 tablespoon cooking spray
Instructions
- Pre-heat your air fryer to 202 C or 400 degrees F
- Spray the air fryer basket with a little oil or line with parchment paper. Spray or brush both sides of the frozen samosas generously with oil.
- Ensure you use enough oil or else the outside of the samosas will burn and will not lead to a crispy pastry.
- Arrange the samosas in a single layer in the basket and air fryer for 202 for approximately 6 minutes.
- The size of the samosas will change the cooking time. Large samosas will need a bit longer with less heat.
- Check half way through cooking, if the edges are browning too fast, turn down the heat. Flip over with tongs and continue to cook.
- If you notice a lot of oil pooling on the surface, the samosas may have been prepared with a high-fat pastry. For the next batch, spray less oil.
- To keep samosa warm whilst you cook the whole batch, you can place them on a baking sheet in a warm oven.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Air Fryer Frozen Samosas
Equipment
- 1 Air fryer
Ingredients
- 6 samosa one samosa 100g each
- 1 tablespoon cooking spray
Instructions
- Pre-heat your air fryer to 202 C or 400 degrees F
- Spray the air fryer basket with a little oil or line with parchment paper. Spray or brush both sides of the frozen samosas generously with oil.
- Ensure you use enough oil or else the outside of the samosas will burn and will not lead to a crispy pastry.
- Arrange the samosas in a single layer in the basket and air fryer for 202 for approximately 6 minutes.
- The size of the samosas will change the cooking time. Large samosas will need a bit longer with less heat.
- Check half way through cooking, if the edges are browning too fast, turn down the heat. Flip over with tongs and continue to cook.
- If you notice a lot of oil pooling on the surface, the samosas may have been prepared with a high-fat pastry. For the next batch, spray less oil.
- To keep samosa warm whilst you cook the whole batch, you can place them on a baking sheet in a warm oven.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Poha Chivda or Namkeen Poha is a crunchy, tangy and lightly spiced Diwali snack . Flattened rice, peanuts, chillies and coconut shavings are deep fried until crispy then tossed in a sweet, tangy and spicy spice mix.
Perfect with a cup of masala chai .
- Ingredients
- Equipment
- How to make Poha Chivda
- Expert tips
- Storage
- Other Diwali Snacks Recipe
Poha Chivda is a savory snack mix made with a variety of deep fried ingredients. This perfect tea time snack is naturally vegan and gluten-free.
It is fairly quick to make and doesn’t require much prep.
Namkeen Poha is commonly prepared on Diwali but can be enjoyed at any time of the year.
Poha are also known as rice flakes. This flattened rice is made by parboiling before flattening. It is used in popular recipes such as Bateta Poha and Poha Kachori.
If you love chevdo, you must try this Kenyan Chevdo and Cereal Chevdo and Cornflakes Chevdo (Makai No Chevdo)
Ingredients
Poha – this particular version is made from thick poha (aka jada poha) rather than thin poha
Oil to deep fry
Raw peanuts
Raisins – I have used yellow.
Green chilies round cut
Curry leaves
Coconut shavings
Spice mix: red chilli powder, turmeric Powder, Salt to taste, powdered sugar, citric acid powder
Optional additions:
cashews
Equipment
Kadai or pan for frying
Metal sieve
How to make Poha Chivda
In a bowl, mix together the red chili powder, turmeric powder, powdered sugar, salt and citric acid.
Heat oil in a kadai. Once the oil is hot, you can start frying the ingredients.
Keep the heat low/medium to fry the first lot of ingredients.
Place the curry leaves in the sieve and lower into the hot oil gently. Careful as it may splutter.
Once the curry leaves are crisp, remove into a bowl.
Now fry the chillies in the same way.
Repeat with the nuts, raisins and dry coconut slices.
Now, turn the heat high and add the poha. Add a small amount of poha at a time as they significantly enlarge upon frying.
They crisp up fast so remove the sieve quickly from the hot oil. Repeat until you have used all of the poha.
Whilst the mixture is still hot, add in the spice mix. Mix well and adjust any flavours.
Expert tips
Ensure to properly fry the curry leaves and chillies or else moisture can remain.
Add the spices whilst the mix is hot so sticks well.
Pour a little of the oil from the kadai to help with sticking.
Allow flavours to sit for 30 minutes before making adjustments.
Allow to cool totally before servin.
Storage
It is important to properly store chevdo so that it can last for longer periods.
Firstly, check that it has totally cooled to room temperature. Then, store in an airtight container. Chevdo can keep at room temperature for 8-10 days.
When opening the container to serve, shut it as soon as possible.
Other Diwali Snacks Recipe
Farsi Puri
Ratlami Sev
Masala Fulwadi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Poha Chivda
Equipment
- 1 Frying pan
- 1 Metal seive
Ingredients
- 250 gram poha thick poha (beaten rice)
- oil to deep fry
- 100 gram peanuts
- 4 green chillies sliced
- 2 sprigs curry leaves
- 4 tablsespoon coconut slices thin and dried
- 2 tablespoon red chilli Powder
- 1 tablespoon kashmiri red chilli powder
- 1 tablespoon turmeric powder
- 4 tablespoon powdered sugar
- pinch citric acid or amchoor powder
- salt to taste
Instructions
- First, clean the poha properly by removing any debris or stones.
- In a bowl mix both red chilli powder, salt, turmeric powder, sugar and citric powder and keep it aside.
- Heat oil in a kadai on medium heat and fry green chillies and curry leaves using a metal sieve.
- Then fry peanuts, raisins and dry coconut slices.
- Now, turn the heat high and add the poha. Add a small amount of poha at a time as they significantly enlarge upon frying.
- They crisp up fast so remove the sieve quickly from the hot oil. Repeat until you have used all of the poha.
- Remove the fried poha in a big plate or mixing bowl.
- Mix everything in a big plate and add the spice mix little by little into the fried poha mix while the mixture is still warm.
- Once you achieved the right taste and colour of the chevdo, stop adding the spice mixture.
- Gently keep mixing the chevdo for a while so all the flavours reach through fried poha.
- Let the chevdo cool completely.
- Once it cooled store in an airtight container.
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was first published in March 2018. The post has now been updated with more helpful content – the recipe remains the same.
