A properly deep-fried 80–100-gram samosa absorbs 8-10 gram extra oil to gets rapid surface dehydration, crisp/flaky crust, blistering, browning, characteristic fried aroma and the contrast between a crunchy shell and moist filling. An air fryer can produce something crisp, but it is not quite the same cooking environment as immersing the entire surface in hot oil.

Eat the real samosa. Eat 2 instead of 4 per week but Enjoy them properly!