Cook the potatoes: Boil cubed potatoes in salted water until fork-tender, 10–12 minutes. Drain well and let steam off excess moisture. Lightly mash—leave some small chunks for texture.

Sauté aromatics: Heat 1–2 tablespoons oil in a skillet over medium heat. Add cumin seeds; let them sizzle for 20–30 seconds. Stir in onion and cook until soft and lightly golden, 5–6 minutes. Add ginger, garlic, and green chili; cook 1 minute.

Add spices and peas: Sprinkle in ground coriander, turmeric, chili powder, and a pinch of salt. Stir for 30 seconds. Add peas and cook until heated through.

Combine with potatoes: Fold in the mashed potatoes. Add garam masala, chaat masala, cilantro, lemon juice, salt, and pepper. Taste and adjust seasoning. Let the filling cool to room temperature; this helps with clean assembly.

Prep wrappers: If using spring roll wrappers, cut into halves or quarters for bite size. Keep wrappers covered with a damp towel to prevent drying.

Assemble bites: Place a small spoonful of filling in the center of each wrapper. Brush edges with water or slurry. Fold into triangles or mini parcels, pressing out air and sealing tightly. Crimp edges with a fork if you like.

Preheat the air fryer: Set to 375°F (190°C) for 3–4 minutes.

Lightly oil: Brush or spray samosa bites with oil on both sides. This promotes even browning and crispness.

Air fry in batches: Arrange in a single layer without overlap. Cook 6–8 minutes, flip, then cook 3–5 minutes more until golden and crisp. Timing varies by air fryer and wrapper thickness, so check at the 6-minute mark.

Serve hot: Rest 2 minutes to let the crust set, then serve with chutneys or raita.