Boil diced potatoes in salted water for 10-12 minutes until fork-tender, then drain completely.
2 medium potatoes, to taste salt
Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add cumin seeds and cook 30 seconds until fragrant.
1 teaspoon cumin seeds
Add chopped onion, minced ginger, and green chili; sauté 3-4 minutes until onion softens.
1 small onion, 1 tablespoon ginger, 1 green chili chili
Stir in diced carrots and frozen peas, cook 4-5 minutes.
0.5 cup peas, 0.5 cup carrots
Add cooked potatoes, garam masala, turmeric, and salt. Mash roughly with a fork while stirring for 2-3 minutes until the filling is dry and well mixed. Let cool 10 minutes before filling pastry.
2 medium potatoes, 1 tablespoon garam masala, 0.5 teaspoon turmeric, to taste salt
Cut samosa pastry sheets in half to form triangles or rectangles. Keep unused wrappers covered with a damp towel to prevent drying.
12-15 pieces samosa pastry wrappers
Place 2 tablespoons filling in the center of each wrapper, leaving ½-inch border on all sides.
2 tablespoons water
Brush wrapper edges lightly with water using your finger or a pastry brush. Fold one corner over filling to form a triangle, press edges firmly to seal. Continue folding triangularly until completely sealed, then pinch edges tightly.
2 tablespoons water
Preheat air fryer to 350°F (about 3 minutes). Spray basket lightly with oil.
oil spray
Arrange samosas in a single layer in the basket with at least 1-inch space between each. Spray tops lightly with oil.
oil spray
Cook samosas 7 minutes, flip carefully with tongs, spray the other side with oil, then cook 7-8 minutes more until golden brown and crisp.
oil spray
Transfer samosas to a wire rack and let rest 5 minutes to set the filling and keep the shell crisp. Serve warm with chutneys or sauces.
