Samosa

Doneness

Done when the pastry is evenly golden-brown, blistered, and crisp all over, and the filling is steaming-hot in the middle. Because the spiced potato-and-pea filling is cooked before it goes into the pastry, you are really just crisping the shell and heating the centre — so colour is your guide. Flip at the halfway mark so both flat sides brown, and give them an extra minute or two if any seams still look pale or doughy.

Oil & seasoning

Brush or spray both sides with oil before cooking — samosas are traditionally deep-fried, so a light coat is what gives the air-fryer version the same shattering, golden shell instead of a dry, papery one. Re-spray any floury spots after the flip.

Season with: Classic potato-pea: boiled potato, peas, cumin, coriander, garam masala, ginger, and green chilli., Keema (meat): spiced minced lamb or beef with onion and peas (cook the meat fully before filling)., Serve with mint-coriander chutney, tamarind chutney, or a squeeze of lime., A pinch of amchur (dried mango powder) or chaat masala brightens the filling..

Watch out for

• !Seal the edges firmly with a flour-water paste or the pastry springs open and the filling leaks as it cooks.
• !Cook the filling fully first — the air fryer only crisps the shell and warms the centre, it won't cook raw potato or raw meat through.
• !Don't skip the oil — an unsprayed samosa comes out dry and cracker-pale rather than golden.
• !Leave space between them; crowding steams the pastry instead of crisping it.
• !For the freezer-aisle product cooked straight from frozen, follow frozen samosas instead — it runs a touch longer with no thawing.