Mini samosas are yummy, small versions of the regular Indian snack, samosa. They usually have a tasty filling of potatoes, peas, and spices. Making lots of samosas might seem hard, so in this recipe, I’ll show you a quick way to make the samosa sheets and an easy way to fold them. I’ll also tell you the right amounts of ingredients and some tips to make sure your khasta samosa turns out perfect the first time. This tasty snack is good to eat anytime during the day. Just give it a try!
- Firstly, I crafted the samosa using maida (all-purpose flour) and added a little rava to it. A key technique for achieving a crispy and flaky texture involves adding ghee to the plain flour during the kneading process. Alternatively, hot oil can also be used for this purpose. Instead of maida, you can use wheat flour and some rava for khasta samosa.
- Secondly, I prepared the samosa filling with potatoes, peas, and regular spices. The stuffing boasts a subtle spiciness and a chatpata (tangy) element, which can be adjusted according to personal taste.
- Lastly, a crucial tip for ensuring a crisp and crunchy samosa is to deep fry them over a medium-low flame. While this method may be time-consuming, it remains the only path to achieving the desired outcome, as there are no shortcuts to it.
Mini Samosa recipe | samosa with new tricks and tips | aloo samosa
For samosa dough
- 2 cup or 250 grm maida - all purpose flour
- 1 tbsp
- Salt to taste
- 1 tsp ajwain
- 3 tbsp ghee
- ½ cup cold water or as required
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp fennel seeds
- 2 tbsp oil
- 1 tsp ginger paste
- 1 tbsp green chilli
- 400 grm or 3 medium size boiled potatoes
- ¼ cup green peas
- 1 tbsp chaat masala
- Salt to taste
- 1 tsp black pepper powder
- 1 tbsp kasuri methi
- ½ tsp garam masala
- Coriander leaves
- Oil for deep frying
For the samosa dough:
- In a mixing bowl, combine maida, salt, ajwain, and ghee. Mix well.
- Gradually add cold water and knead the mixture into a tight and smooth dough.
- Cover the dough with a wet cloth and let it rest for a minimum of 20 minutes.
For the samosa stuffing:
- In a mortar and pestle, crush coriander seeds, fennel seeds, and cumin seeds into a coarse powder. Set it aside.
- In a pan, heat oil and sauté the coarsely crushed masala. Add green chili paste and ginger paste, sauté again.
- Now, add boiled and roughly mashed potatoes, green peas, chaat masala, salt, black pepper powder, kasuri methi, garam masala, and coriander leaves. Mix well.
- Mash the stuffing slightly with a masher.
- The samosa stuffing is now ready.
Assembling the samosa:
- Divide the dough ball into two parts. Take one part of the dough ball and roll it into a larger, thin sheet.
- Cut it with a round-shaped bowl. Prepare 5 or more samosa sheets in 1 minute (refer to the video).
- Take one round-shaped samosa sheet, apply a little water to its center, and fold it. Press slightly so it sticks to the center. Cut it with a knife; two samosa cones are ready in one second. Keep them aside and make all samosa cones in the same way.
- Now, fill the cone-shaped cavity with the potato mixture, ensuring there are no gaps. Stretch the unfolded side, apply some water on the edge, seal the samosa, and make slits at its back side (refer to the video).
- Prepare all samosas in the same way.
Frying the samosa:
- Heat oil. Add a bit of dough to check if it rises. Keep the flame low and start adding 8-10 samosas at a time.
- Fry the samosas on low-medium flame until they become golden in color.
- Remove them and place on a wire rack or kitchen paper.
- Enjoy hot samosas with chutney or a cup of tea.
- crush the masala into a coarse powder; do not grind it into a fine powder.
- Cool down the boiled potatoes and then use them in the masala.
- Ghee gives a khasta and crispy texture to the outer layer of the samosa.
- Rub the ghee with your fingers until it is well incorporated with the flour.
- If the flour forms a shape between your palms, it means the ghee is enough and well incorporated.
- knead smooth and tight dough for the samosa. Use cold water to knead the dough.
- Seal the samosa edges with water; seal them properly, otherwise, the samosa will open in the hot oil.
- Fry the samosa on low to medium heat.