Mini Samosas
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
Ingredients
  • Little potatoes - 15 - Used baby boomer and Blushing belle
  • Peas - 15 - Boiled
  • Oil - 2 tsp
  • Jeera - 1 tsp
  • Onion - 1, chopped finely
  • Green chilli - 2, chopped finely
  • Red chilli - 1, broken
  • Hing - a pinch
  • Turmeric powder - 1 tsp
  • Red chilli powder - 1 tsp
  • Fennel seeds - 1 tsp
  • Coriander seeds - 1 tsp
  • Amchur powder/ chaat masala - ½ tsp (optional)
  • Coriander leaves - 2 tbsp, finely chopped
  • Spring roll pastry sheet - 15
  • Maida/ all-purpose flour - 2 tbsp
  • Salt - 1 1 /2 tbsp
  • Oil - to deep fry
Instructions
  1. Pre steps:
  2. Keep pastry sheet at room temperature for 20 mins before preparing the samosa.
  3. Boil the little potatoes for 15 minutes, mash and keep aside.
  4. Boil the peas for 5-7 minutes and keep aside
  5. Crush the fennel seeds and corainder seeds coarsely and keep aside.
  6. Mix maids with water to make it a paste and keep aside. Steps: Little potato masala:
  7. Heat a pan with oil and temper with jeera, broken red chilli and hing. Now add the chopped onions and green chilli and sauté till golden brown.
  8. Now throw the boiled mashed potatoes, peas, turmeric powder, red chilli powder, crushed fennel and coriander seeds powder and amchur powder with salt and sprinkle a tbsp of water.
  9. Mix well and fry for 2 minutes in medium flame, finally add coriander leaves, mix well and switch off. Keep it aside. Samosas:
  10. I used store brought pastry sheet. If you are making your own, check the notes. So spoon a tsp of prepared potato masala in each strip over the top. Fold as show in the picture into triangle samosas. Towards the end, spread little all-purpose paste and end sticking the samosa.
  11. Prepare the prepared samosas covered as well, preferable with wet kitchen cloth.
  12. Heat the oil to high temperature and slide the samosas gently into the hot oil. Reduce the flame to low as soon as you add the samosas. This will make sure that the samosa does not absorb too much of oil. If you directly add samosas in low flam, it will drink up lot of oil.
  13. Turn over in between and fry the samosas till golden on a low flame. Drain samosas on paper towels to remove excess oil.
Notes
If you do not have spring roll pastry sheets, you can do the same with all-purpose flour, Make stiff dough with 1 cup all-purpose flour, a tbsp of oil, salt and water, keep aside for 30 minutes, knead and make equal sized balls. Roll as thin as possible and cut into square. Use more oil to roll it easily.
Recipe by Relish The Bite at https://www.relishthebite.com/mini-samosas/