Mini Samosa Recipe
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Mini Samosa Recipe | Cocktail Samosa for Party | Mini Samosa with Homemade Wrappers | Make Samosa Snack at Home with Sheets | How to make Mini Samosa with Step by step instructions.
Mini Samosa Recipe | Cocktail Samosa for Party These bite-sized delights are perfect for serving a large crowd This homemade snack is a flavorful treat for any occasion. Prepare these stuffed mini samosa and either fry them instantly or freeze them for later!
No more last-minute errands for your events! Plan ahead and prepare this Cocktail Samosa with Homemade sheets—you’ll never want to buy them from the store again. Its wrapping method though different from Noodles Samosa recipe, but is similar to Spring rolls
This Mini Samosa with Step by step instructions guides you to create a perfectly stuffed, flavorful snack fried to golden perfection.
Why make Mini Samosa
- Made at home from scratch
- Delicious and flavorful
- Perfect treat for a large crowd
- Versatile Stuffing – can stuff with potato or other vegetables and spices under different cuisines.
- Favorite among all age groups
- Can be made in advance and frozen
What is Mini Samosa
Mini Samosa is the smaller version of the classic Indian Samosa. This bite size triangular snack consists of flavorful filling wrapped in a flour-made sheet.Traditionally deep-fried, it can also be air-fried or baked for a healthier option. The filling can range from the typical spiced potato or minced meat to fusion flavors like cheese or a mix of vegetables such as corn, carrots, and peas.These small, triangular snacks are perfect for appetizers, party snacks, or tea-time treats.
Perhaps you maybe interested in some more recipes on this blog. Have a look.
Chinese Noodles Samosa ,Crispy Aloo tikki, Beetroot cutlet, Sabudana vada, Veggie Power Balls
Ingredients
For Measurements refer to the RECIPE CARD further below.
Potato Stuffing
- Potato – boiled
- Coriander leaves -washed and finely chopped
- Dried mint leaves
- Curry leaves washed and finely chopped
- Ginger finely chopped
- Green chilli finely chopped
- Cumin seeds (jeera)
- Spices – Coriander powder, red chilli powder,dried mango powder, garam masala powder, salt
- Oil – to saute the stuffing
For Mini Samosa Sheets/Wrappers
- All-purpose flour – for making mini samosa dough and for paste to seal samosa
- Salt
- Water – for kneading and paste
- Oil – for making sheets and for deep frying
How to make Mini Cocktail Samosa
Planning to prepare ? Ensure you read this entire post thoroughly for step by step instructions, helpful tips and view the embedded video in the recipe card further down for a better understanding.
Mini Samosa Stuffing
1. Firstly peel and finely chop the potatoes
2. Heat 2 tsp oil in a pan. Add cumin seeds, chopped curry leaves, chopped green chilli and ginger. Sauté for a few seconds.
3. Then add salt, coriander powder, red chilli powder, dried mango powder, garam masala and dried mint leaves. Sauté well. PRO TIP – You may use spices of your choice and adjust their quantities as preferred.
4. Now add chopped potatoes. Mix to incorporate all the spices well with the potato. Lastly check for seasoning. Sprinkle chopped coriander leaves. Switch off flame.
Dough For Mini Samosa Sheets/Wrappers
5. Take all-purpose flour and add salt and oil. Slowly pour water and knead till a firm dough is formed. PRO -TIP Add water gradually.
6. Keep aside for 10 minutes. Divide dough into small balls each of 25-28 grams.
How To Make Samosa Sheets/Wrappers
7. Roll 5 balls halfway. Apply oil and flour on each sheet that is rolled halfway. PRO -TIP Spread oil and flour nicely.
8. Now pile up the five sheets into one stack. Dust with flour and roll once more till 7″ diameter. PRO TIP – Do not roll too thick or thin.
9. Lightly cook the stack of sheets on a heated skillet/tawa. Flip and cook on other side. It will puff up. The penetrated heat helps to separate the sheets . PRO TIP – Do not cook the stack on skillet for too long otherwise the sheets will dry out.
10. Then take the stack of sheets off from skillet and with quick hands gently separate the sheets. PRO TIP – If the sheets do not separate easily, again place back the stack on the warm skillet, the sheets will separate with the heat. Quick work at this stage!
11. Now cut the sheets into 4 parts. Keep them covered in a clean kitchen napkin. The samosa sheets will remain soft.
How to make Flour Paste to seal Samosa
12. Mix ¼ cup all-purpose flour (maida)with water to get a thick paste. Use for packing each samosa.
How To Wrap A Mini Samosa/Cocktail Samosa
13. Take each samosa sheet strip fold it slightly into a cone.
14. Fill around one teaspoon of the potato mixture, apply paste and wrap the remaining part of the sheet into a triangular shape.
15. Repeat for the other samosas.
16. Store in a zip lock bag in freezer and fry as and when needed.
How to fry Mini Samosa
17. Heat oil in a kadai or pan.
18. Gently slide a few samosas into the medium hot oil. PRO TIP – Avoid overcrowding the mini samosas.
19. After sometime flip and fry on the other side. PRO TIP – Maintain low to medium flame for frying samosa. This ensures the heat penetrates the stuffing and the covering becomes crisp inside out.
20. When samosa are golden brown in color, drain them on an absorbent paper. Serve them warm.
What to serve with
Enjoy hot Cocktail Samosa for Party | Mini Samosa with Homemade Wrappers | Make Samosa Snack at Home with Sheets with Hot Chilli Sauce, Coriander Mint Chutney or Schezwan Sauce.
Serve along with Pineapple Gingery Mint Juice , Pineapple Mojito or Kadak Chai
How to store Mini Samosa
These cocktail mini samosas are a perfect make-ahead snack. Once all the mini samosas are prepared, place them in the freezer for an hour or two till they are rock hard. Then transfer them to zip look bags and store them in the freezer. When ready to cook, take them out just a minute before frying—no thawing required!
FAQ
Why the samosa sheets dry out
Excessive heat while cooking the sheets makes them dry.Prolonged exposure to air also dries the sheet.
Too much dusting with flour while rolling also leads to dryness.
How to prevent drying of sheets
Cover them with a damp cloth or evenly stack and keep them in aluminum foil.
Can I make mini samosas with store bought sheets
Yes, you can. Follow the stuffing and wrapping method mentioned in this post.
Some more stuffing ideas for mini samosas
Sauteed minced meat , paneer, cheese, lentils alongwith some herbs and spices.
Can I bake or air fry mini samosas
Personally, I love the authentic ‘fried’ version. But you can surely air fry or bake them. But before doing so, brush mini samosas with oil
Recipe Card
Mini Samosa Recipe
Equipment
- Kadai or wok
- mixing bowl
- Slotted spoon
- rolling pin and board
Ingredients
1 cup = 250ml
For Stuffing
- 2 potatoes boiled
- ¼ cup coriander leaves washed and finely chopped
- 1 tsp dried mint leaves
- 12 curry leaves washed and finely chopped
- 1 tbsp ginger finely chopped
- 1 green chili finely chopped
- ½ tsp cumin seeds jeera
- 1 tsp coriander powder
- ¼ tsp red chili powder
- ¼ tsp dried mango powder
- a pinch asafetida hing
- ¼ tsp garam masala powder
- ½ tsp salt as needed
- 2 tsp oil
For Samosa Sheets/Wrappers
- 1+¼ cup cup all-purpose flour maida 200 gm + more for dusting
- 1 tsp oil
- ¼ tsp salt
- water for kneading and paste
For Paste to seal Samosa
- ¼ cup all-purpose flour
- Water as needed
- OIL for deep frying
Instructions
Samosa Stuffing
- Firstly, peel and finely chop the potatoes
- Heat 2 tsp oil in a pan. Add cumin seeds, chopped curry leaves, chopped green chili and ginger. Sauté for a few seconds.
- Then add salt, coriander powder, red chili powder, dried mango powder, garam masala and dried mint leaves. Sauté well.
- Now add chopped potatoes. Mix to incorporate all the spices well with the potato. Lastly check for seasoning. Sprinkle chopped coriander leaves. Switch off flame.
Dough For Mini Samosa Sheets/Wrappers
- Take all-purpose flour and add salt and oil. Slowly pour water and knead till a firm dough is formed.
- Keep aside for 10 minutes. Divide dough into small balls each of 25-28 grams.
How To Make Samosa Sheets/Wrappers
- Roll 5 balls halfway. Apply oil and flour on each sheet that is rolled halfway.
- Now pile up the five sheets into one stack. Dust with flour and roll once more.
- Lightly cook/roast the stack of sheets on a heated skillet/tawa. Flip and cook on other side. It will puff up. The penetrated air helps to separate the sheets
- Then take the stack of sheets off from skillet and with quick hands gently separate the sheets.
- Now cut the sheets into 4 parts. Keep them covered in a clean kitchen napkin. The samosa sheets will remain soft.
How to make Flour Paste to seal Samosa
- Mix ¼ cup all-purpose flour (maida) with water to get a thick paste. Use for packing each samosa.
How To Wrap A Mini Samosa/Cocktail Samosa
- Take each samosa sheet strip fold it slightly into a cone.
- Fill around one teaspoon of the potato mixture, apply paste and wrap the remaining part of the sheet into a triangular shape
- Repeat for the other samosas.
- Store in a ziplock bag in freezer and fry as and when needed.
Fry Mini Samosa
- Heat oil in a kadai or pan.
- Gently slide a few samosas into the medium hot oil.
- After some time, flip and fry on the other side.
- When samosas are golden brown in color, drain them on an absorbent paper. Serve them warm.
What to serve with
- Enjoy hot Cocktail Samosa for Party | Mini Samosa with Homemade Wrappers | Make Samosa Snack at Home with Sheets with Hot Chilli Sauce, Coriander Mint Chutney or Schezwan Sauce.Serve along with Pineapple Gingery Mint Juice , Pineapple Mojito or Kadak Chai
Video
Notes
- For the stuffing, you may use spices of your choice and adjust their quantities as preferred.
- To make dough for sheets, add water gradually for a firm pliable dough.
- While making sheets spread oil and dust flour over the sheets very well.
- Do not roll the stack of sheets too thick or thin.
- Sheets may dry out if cooked for too long.
- If the sheets do not separate easily, again place back the stack on the warm skillet, the sheets will separate with the heat. Quick work at this stage!
- Maintain low to medium flame for frying samosas. This ensures the heat penetrates the stuffing and the covering is crisp. Avoid overcrowding the mini samosas when frying.
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