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Sheet pan of cooked samosas with coriander chutney.

Air Fryer Samosas with Filo Pastry

  • Author: Rachel Phipps
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes (plus cooling time)
  • Yield: Makes 10 1x
  • Category: Sides
  • Method: Air Fryer
  • Cuisine: Indian
  • Diet: Vegan


These cheats-style Air Fryer Samosas pair a gently spiced potato and pea filling with flaky filo pastry for a quick and easy party treat or accompaniment to an Indian-style meal.


  • 2 medium potatoes (approx. 400g / 14 oz)
  • 1 tbsp light oil, plus extra for brushing (or use a spray oil mister)
  • 1/4 tsp cumin seeds
  • 1/4 tsp chilli powder
  • 1/4 tsp ground turmeric
  • large handful frozen peas
  • thumb size piece fresh ginger
  • 1 tsp garam masala
  • 1/2 tsp sea salt
  • small handful fresh coriander
  • 10 x square filo pastry sheets
  • 1 x quantity Quick Coriander Chutney, for serving


  1. Peel and chop the potatoes into small cubes – just slightly smaller than if you were making Bombay-style potatoes. Bring to the boil in a pan of cold, salted water and cook just just fork tender – this should not take any longer than about 10 minutes. Drain.
  2. Heat the oil in a large frying pan set over a medium high heat. Add the cumin seeds, chilli powder and the turmeric and stir until sizzling. Stir in the peas until defrosted and add back in the potatoes, stirring until they’re well coated in the spice mixture.
  3. Remove from the heat and stir in the ginger, peeled and grated, the garam masala, the sea salt, and the coriander, finely chopped. Set aside to cool, transferring to the fridge if necessary.
  4. Once the mixture is cooled, fold into 10 samosas – I find this tutorial helpful – brushing with a little more oil to help the folds stick.
  5. Brush each samosa all over with oil, or spritz with a fine oil spray, and batch cook in the basket of your air fryer for 5 minutes at 200C until golden. Serve immediately – if you brushed rather than spritzed, you may want to set them aside on a piece of kitchen paper to remove any excess oil.


The filling can be made ahead and kept in the fridge for up to 3 days.