Thaw the Samosa Patty or leave it outside to defrost for at least 30 minutes before. I put it aside as soon as I put the potatoes to boil.
Heat Oil in a pan, add cumin seeds and allow them to crackle. Add boiled green peas, turmeric powder, salt, chilli powder and garam masala. Mix well. Add cubed or roughly mashed potatoes to the mixture and mix again. If needed sprinkle 1 tsp of water. Sprinkle some coriander leaves, remove from the flame and set the mixture aside.
Carefully strip out the patty from the patty bundle and lay them straight. Place a small portion of the samosa mixture onto left corner . Seal the samosa by flapping from the other edge and carefully turn them over until you get the cone. Wet the edges of the patty and give them a gently press.
Repeat the process for the rest of the patty's. Remember to cover the prepared samosa's with a damp muslin cloth.
Preheat the Airfryer for 5 minutes at 180C. Brush the samosa's with oil.
Arrange 5 samosa's in the Airfryer and cook at the same temperature for 18 to 22 minutes or until golden brown turning in between. Repeat the process for the remaining samosa's.
Serve them hot with coriander chutney or dates chutney.