Crispy on the outside and filled with spicy little potatoes and peas, these bite size samosas are irresistible.
They are the quintessential Indian tea-time snack .Whenever you think of Indian snacks and the first thing that pops up is Samosa. After coming here, I understood that it has got a big name in the foreign world. Many of my colleagues have told me that they love samosas but never got a chance to make it for them. Tomorrow is my Christmas potluck 🙂 at work. So, I am making these mini samosas for the party. Whenever I make the big samosas at home, I make the dough and do like a 4 or 5. But for potluck, I wanted to make more, so thought of making these mini beauties using the advantage of easy availability of samosa pastry these days. I used the beautiful “little potatoes” from the little potato company to do this 🙂 I could see it’s creamier inside the crispy outside. You can just use the samosa with potato filling. But I am using both potato and peas filling. You can ditch this and use chicken potato filling or potato cheese filling and so on. I am taking it tomorrow to work 🙂 Will update if it was a hit 😉 among my colleagues.
Whenever there are some parties or dinner gatherings, these are perfect! I was so scared to make them, not because it is hard to make 😉 It is for the reason that the first bath would be finished before the second batch even gets fried. I should accept the fact that they are time consuming, but if the pastry dough is store bought, it’s quick 🙂 Thank you little potato for those beautiful potatoes 🙂 your potatoes tempts me to cook 😀
The idea of cocktail samosas is great. They are bite sized. And The samosas and hot chai combination is irresistible. Perfect as appetizers and you can have more 😉 It is easy to prepare samosas at home, but many fear to do it :O even I buy the shop ones many times 😀 But it is greasy mostly, 🙁 so I stop getting it outside. Deep fried food should not be actually greasy. If it is greasy, it means it wasn’t cooked at the right temperature. So, here is the recipe to make these super easy and delicious little potato samosas.
- 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
- Pre steps:
- Keep pastry sheet at room temperature for 20 mins before preparing the samosa.
- Boil the little potatoes for 15 minutes, mash and keep aside.
- Boil the peas for 5-7 minutes and keep aside
- Crush the fennel seeds and corainder seeds coarsely and keep aside.
- Mix maids with water to make it a paste and keep aside.
Steps:
Little potato masala: - 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.
- 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.
- Mix well and fry for 2 minutes in medium flame, finally add coriander leaves, mix well and switch off. Keep it aside.
Samosas: - 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.
- Prepare the prepared samosas covered as well, preferable with wet kitchen cloth.
- 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.
- Turn over in between and fry the samosas till golden on a low flame. Drain samosas on paper towels to remove excess oil.
