Air Fryer Potato and Peas Samosa Recipe for Olympics gathering

By Sandhya Hariharan

I love samosas any day, and this is my easy version of puff pastry samosas that's also perfect for an Olympic gathering. Traditionally enjoyed at tea time or as an appetizer with friends and family, these bite-sized mini samosas are delicious with various dips or kept simple with tamarind chutney or ketchup. 

Making these samosas is a breeze. The puff pastry provides a crispy, flaky exterior that perfectly complements the savory filling. Plus, using an air fryer makes them quicker. The potato and peas filling used to make samosa is versatile, if you have leftovers, enjoy them as a side with chapatis or tuck them into bread, grill it, and enjoy a sandwich.

These samosas are a crowd-pleaser for a casual snack or a festive occasion.  The ease of preparation and the delicious flavors make them a firm favorite in my home, and I’m sure they’ll become a favorite in yours too.

Prep time: 20 minutes

Cook time: 20 minutes

Makes 28 samosas

Ingredients

• 350g potatoes, boiled and roughly mashed
• 100g green peas
• 100g onion, finely chopped
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1/2 tsp turmeric powder
• 1/2 - 1 tsp Kashmiri chilli powder
• 1 tsp garam masala
• Salt and pepper to taste
• 1 tbsp chopped coriander leaves
• 2 puff pastry ready rolled sheets
• 2 tbsp milk (for brushing)

Instructions

For the Filling:

1. Heat the oil in a deep pan over medium heat.

1. Add the cumin seeds and fennel seeds to the hot oil. Let them pop and become fragrant about 10 seconds.
2. Add the chopped onions to the pan and sauté for about 2 minutes until they become translucent.
3. Add the roughly mashed potatoes and green peas to the pan. Stir to combine.
4. Add the turmeric powder, Kashmiri chili powder, garam masala, salt, and pepper. Cook for about 5 minutes, stirring occasionally, until the spices are well mixed and fragrant.
5. Turn off the heat and add the chopped coriander leaves. Mix well and set aside to cool slightly.

For Assembling the Samosas:

• Leave the puff pastry blocks out on the counter for about 10 minutes to soften. Unroll the sheets.
• Use a large cookie cutter (about 12 cm) to cut discs from the puff pastry. Score each disc in half to form semi-circles.
• Take one semi-circle at a time, fold the straight edge to form a cone. Press the edges gently to seal.
• Fill each cone with about 2 teaspoons of the potato and peas filling. Press the open edges together to seal the samosa completely.

Air frying the samosas:

• Preheat the air fryer to 180°C (350°F) for about 2 minutes.
• Brush each samosa with milk to give them a golden finish.
• Arrange the samosas in a single layer in the air fryer basket. Air fry at 180°C for 10-12 minutes, or until they are golden brown and crispy.
• Repeat the process with any remaining puff pastry and filling.

Serve:

• Serve the hot samosas with tamarind chutney for dipping. Enjoy!