Mini Samosa Recipe

Mini Samosa

  • Prep Time
    10 minutes
  • Cook Time
    10 minutes
  • Difficulty Level
    Intermediate

Mini Samosa is a popular teatime snack. 

Mini Samosa is a tasty appetizer. It is a small crispy and flaky treat that is best to serve to your guests. The filling of the spicy potato and green peas makes it yummy and enjoyable. In addition, the spices used in the stuffing offer a nice texture and a balance of tastes. Moreover, it tastes amazing with a hot cup of tea or Tamarind Chutney. So, try to make this recipe in your kitchen and share your valuable feedback with us in the comment box.

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This recipe was prepared by a lovely mom: Saroj Bhasin From Rajasthan

Tips and suggestions by the Mom Chef:

  • You can fry the samosa in the air fryer instead of deep frying it.
  • Check the moyan by binding the flour. If it binds, the moyan is perfect. Else, add more ghee.

For more such exciting recipes like Mini Samosa, please click on the following links:

  1. Moong Dal Samosa
  2. Bread Samosa
  3. Mocktail Samosa | Green Peas Patti Samosa

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Ingredients

  • FOR PREPARING STUFFING :
  • Oil - 1 tbsp
  • Dry Coriander Seeds / Sabut Dhaniya - 1 tsp
  • Black Pepper Powder / Kali Mirch Powder - 1/2 tsp
  • Dry Mango Powder / Amchur - 1/2 tsp
  • Green Chilli / Hari Mirchi - 2 Finely chopped
  • Cashew / Kaju - 4 to 5 Chopped
  • Raisins / Kishmish - 1 tsp
  • Red Chilli Powder / Lal Mirch Powder - 1 tsp
  • Salt - As per taste
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Boiled Potato / Uble Hue Aloo - 2 Peeled and roughly mashed
  • Green peas / Matar - 1 Cup boiled
  • Coriander Leaves / Hara Dhaniya - A handful
  • FOR PREPARING DOUGH :
  • All Purpose Flour / Maida - 1 Cup
  • Carom Seeds / Ajwain - 1/2 tsp
  • Salt - As per taste
  • Water - As required
  • Clarified Butter / Ghee - As required
  • FOR PREPARING MINI SAMOSA :
  • Oil - For frying
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING STUFFING :
  2. Heat oil in a pan. Add dry coriander seeds, black pepper powder, dry mango powder, green chilli, cashews, and raisins. Mix well. Saute it for a few seconds on medium flame.
  3. Then add red chilli powder, salt, turmeric powder, boiled potato, and green peas. Mix well.
  4. Saute it for 1 to 2 minutes on medium flame. Keep stirring occasionally.
  5. Once done, add coriander leaves and mix well. Turn off the flame. Let it cool down.
  6. FOR PREPARING DOUGH :
  7. Take maida in a mixing bowl. Add salt, carom seeds, and ghee. Mix well. Check the moyan by binding the flour. If it binds, the moyan is perfect, else, add more ghee.
  8. Then add water gradually to prepare a tight consistency dough. Let it rest for 5 minutes.
  9. FOR PREPARING MINI SAMOSA :
  10. Take a small ball sized part of the dough and make a peda. Roll it to make medium sized oval poori and cut it from the middle to form 2 semi-circular shapes.
  11. Now, take one semi circular part, apply the water on the edges and fold it to form a cone shape. Press and seal the edges. Fill the prepared samosa stuffing in the cone.
  12. Press and seal the top edge by applying water and folding a pleat in between, press slightly. Likewise prepare all the samosas.
  13. Heat oil for frying on medium flame. Now put the samosa carefully in the oil and fry them on a medium to low flame for 2 to 3 minutes. Flip it using a slotted spoon.
  14. Deep fry them until they become golden brown from both sides. Once done. Take them out to a serving plate.
  15. 'Mini Samosa' is ready to be served.

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