Mini samosa recipe – Potato stuffed Mini Samosa

    mini samosa

    Mini samosa recipe – Potato stuffed Mini Samosa

    Mini samosas are tangy, scrumptious and most relished  snack to serve during supper with hot beverages. These tempting and scrumptious potato stuffed samosa can be served as starter or finger food in any party. You can also consider this snack for your weekend outings as well.

    Here’s another version of these lip smacking samosas, which will completely satisfy your palate for sure. These can be prepared perfectly and conveniently at your home. Everyone will surely love eating this amazing and heart-warming dish. Follow this step by step recipe and make these tantalizing mini samosas today.

    Directions

    Getting ready:

    Sieve refined flour in a bowl.

    mini samosa

    Boil and peel the potatoes. Mash finely with the help of a spoon or hand.

    mini samosaMaking:

    Take refined flour in a bowl and add salt, ghee into it. Mix well and knead stiff and tight dough by adding water little by little (we have used less than 1/2 cup of water for kneading this much quantity of flour). Cover and keep aside the dough for 20 minutes to set.

    mini samosa

    Meanwhile, prepare the stuffing. Heat 2 tsp of oil in a wok and place peas into it. Saute for a while until peas get soft. Now add ginger, green chilly, coriander powder, finely mashed potatoes, red chilly powder, roasted cumin powder, mango powder, garam masala and salt.

    mini samosa

    Mix all ingredients really well and add some green coriander as well. Saute for 2 minutes by stirring continuously. Stuffing is ready, take it out in a plate and allow it to cool down.

    mini samosa

    Grease your hands with some oil and knead the dough again. Make small lumps from the dough. Take one dough ball and roll out into poori with 2.5 to 3 inch diameter. Divide the rolled poori into two equal halves.

    mini samosa

     

    Lift one part and fold giving it a cone shape. Stick the edges using some water. Stuff the cone with potato stuffing.

    mini samosa

    Give a plate at the back of the samosa and stick the edges using some water. Place the samosa on a plate in erect position. Likewise stuff all samosas and place them on the plate. Cover and keep aside the samosa for 1/2 to 1 hour.

    mini samosa

    Take some oil in a wok for frying the samosas. When the oil is medium hot then place 7 to 8 samosas or as many samosas as possible in the wok.

    mini samosa

    Fry on medium-low flame until samosas turn golden brown in color.

    mini samosa

    Take out the fried samosas and place them over a plate with absorbent paper. Similarly, fry all samosas.

    mini samosaServing:

    Serve these tempting mini samosas piping hot with green coriander chutney, sweet chutney or tomato sauce and relish eating.

    mini samosaSuggestions

    • Add moen in refined flour prior kneading it, samosa tastes tastier. The dough should be stiff and tight.
    • While make the cone and sticking the edges, use water and stick well.
    • Leave aside the stuffed samosas for half an hour as this prevents the formation of bubbles at the time of frying.
    • For 35 to 40 samosas
    • Time – 75 minutes
    Mini samosa recipe - Potato stuffed Mini Samosa mini samosa
    Author: 
    Recipe type: Snacks
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Refined flour - 1.5 cup (200 grams)
    • Ghee - 2 tbsp (40 grams)
    • Salt - ½ tsp or to taste
    • Potato (Boiled)- 3 (200 grams)
    • Green coriander (finely chopped) - 2 to 3 tbsp
    • Green peas - 2 tbsp
    • Green chilly - 1 (finely minced)
    • Ginger - ½ inch long piece (grated)
    • Red chilly powder - ¼ tsp
    • Roasted cumin powder - ½ tsp
    • Salt -1/2 tsp or to taste
    • Garam masala - less than ¼ tsp
    • Mango powder - ¼ tsp
    • Coriander powder - 1 tsp
    • Oil - for frying
    Instructions
    1. Sieve refined flour in a bowl.
    2. Boil and peel the potatoes.
    3. Mash finely with the help of a spoon or hand.
    4. Take refined flour in a bowl and add salt, ghee into it.
    5. Mix well and knead stiff and tight dough by adding water little by little (we have used less than ½ cup of water for kneading this much quantity of flour).
    6. Cover and keep aside the dough for 20 minutes to set.
    7. Meanwhile, prepare the stuffing. Heat 2 tsp of oil in a wok and place peas into it.
    8. Saute for a while until peas get soft.
    9. Now add ginger, green chilly, coriander powder, finely mashed potatoes, red chilly powder, roasted cumin powder, mango powder, garam masala and salt.
    10. Mix all ingredients really well and add some green coriander as well.
    11. Saute for 2 minutes by stirring continuously.
    12. Stuffing is ready, take it out in a plate and allow it to cool down.
    13. Grease your hands with some oil and knead the dough again. Make small lumps from the dough.
    14. Take one dough ball and roll out into poori with 2.5 to 3 inch diameter.
    15. Divide the rolled poori into two equal halves.
    16. Lift one part and fold giving it a cone shape.
    17. Stick the edges using some water.
    18. Stuff the cone with potato stuffing.
    19. Give a plate at the back of the samosa and stick the edges using some water.
    20. Place the samosa on a plate in erect position. Likewise stuff all samosas and place them on the plate. Cover and keep aside the samosa for ½ to 1 hour.
    21. Take some oil in a wok for frying the samosas.
    22. When the oil is medium hot then place 7 to 8 samosas or as many samosas as possible in the wok.
    23. Fry on medium-low flame until samosas turn golden brown in color.
    24. Take out the fried samosas and place them over a plate with absorbent paper. Similarly, fry all samosas.
    25. Serve these tempting mini samosas piping hot with green coriander chutney, sweet chutney or tomato sauce and relish eating.

     

    Tags:

    • Show Comments (0)

    Your email address will not be published. Required fields are marked *

    comment *

    • name *

    • email *

    • website *

    Rate this recipe:  

    Ads