Mini Samosa Recipe
Mini Samosa is the smaller version of the classic Indian Samosa. This bite size triangular snack consists of flavorful filling wrapped in a four-made sheet. Traditionally deep-fried, it can also be air-fried or baked for a healthier option. These are perfect for appetizers, party snacks, or tea-time treats.
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.