Bite-size Mini Samosa is also called Bombay samosa. The triangle shape filled with potato and green peas will be perfect for any small function and party or no need for any occasion. It is easy to make and Kids love this Mini Samosa because of its small shape, they can bite Mini Samosa very easily. These samosas are best eaten on the day they are made, but if you want to prepare these beforehand and freeze, they’re freezable too, just be sure to fry them in hot oil over a medium flame until piping hot all the way through. Do try this and enjoy its mouth-watering taste along with friends and family!
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Recipe video
Mini samosa recipe | potato samosa recipe | how to make Punjabi samosa
Ingredients
For samosa dough
- 2 cup or 250 grm maida
- 1 tsp ajwain
- Salt to taste
- 4 tbsp oil
- Water to knead dough
For special masala
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 3 dry red chilli
For stuffing
- 2 tbsp oil
- ½ tsp cumin seeds
- Pinch of hing
- 1 tsp finely chopped ginger
- 1 chopped green chilli
- ½ cup green peas
- 2 tbsp chopped cashews
- Special masala
- 4 medium size boiled and mashed potatoes
- Salt to taste
- 1 tsp amchur powder
- ½ tsp garam masala
- Other ingredient
- Oil for frying samosa
Instructions
For samosa dough
- In a mixing bowl, add maida, salt, ajwain and oil. Mix well. Add water gradually and knead a tight and smooth dough.
- Cover and rest the dough for 30 minutes.
For stuffing
- In a mixture jar, add coriander seeds, cumin seeds, fennel seeds, and dry red chilli. Grind it into a coarse powder.
- In a pan, add oil, cumin seeds, a pinch of hing, chopped ginger, and green chilli. Sauté for a minute.
- Add green peas and chopped cashew. Sauté till it becomes soft.
- Then add grinded masala and sauté it on low flame.
- Now add boiled and mashed potatoes, salt, amchur powder and garam masala. mix well. Slightly crush the mixture with a masher. Mix well.
- Switch off the gas and take out stuffing into a bowl.
Assembling samosa
- Knead the dough once again to make it pliable. Cut it into equal parts.
- Roll the ball into an oval shape. Cut to half using a knife. Using one-half lightly brush water on the edges of the straight side and then brings the sides together to bind it. Firmly seal the sides to form a cone.
- Fill the cone with dry stuffing.
- Seal the round edge again by brushing little water on the edges and seal the samosa firmly.
- Then apply little water on the back of the samosa and fold both corners into the inner sides.
- Prepare all the samosas in the same way.
Frying the samosa
- Heat oil.Add a bit of dough to check if it rises.
- Keep the flame low-medium and Now start adding the samosa, 7-8 at a time.
- Fry the samosa on slow to medium flame stirring often for an even golden color.
- Remove it from the wire rack.
- serve mini samosa with green chutney or tomato sauce.
Notes
- make stiff and smooth samosa dough; do not make a soft dough.
- grinded masala gives a good flavor to samosa stuffing.
- potato stuffing of samosa must be dry.
- do not use dry flour while rolling the samosa.
- keep the filled samosa covered with a moist cloth.
- fry samosa on low-medium heat.
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