Mini samosa recipe | Samsa

Name: Mini samosa recipe
Prep time: 30 min
Cook time: 20 min
Ingredients: 2 Potato (Large ); 1 Onion; 1 tsp Red chilli powder (I used my sambar powder); ¼ tsp Garam masala powder; ¼ tsp Fennel seeds powder; ⅛ tsp Turmeric powder; ¼ tsp Amchur powder / Chaat masala (Optional ); Salt; 2 tsp Oil; 1 tsp Cumin seeds; 2 tbsp Coriander leaves (chopped - 2 tbsp); 8 Spring roll pastry sheets (Large size ); 2 tbsp All purpose flour (Maida)

Updated on November 29, 2021 by Raks Anand 55 Comments

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Mini samosa is made with potato masala stuffing and spring roll pastry sheets. It is also known as triangle samosa or samsa.

This addictive snack can be made for your family's tea time or perfect as starters in parties and get togethers.

This is one of the ways I make apart from the Conical ones and plain onion variety I have posted in my website.

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Wrapper
Storage
My notes
Step by step
Recipe card

I had long time wish to try this mini samosa (or samsa as we call it).

I have seen here in Fairprice, frozen mini samosas. It's tiny and looks very pretty too.

Aj also loves it as he had tried it as starters in parties. I have tried making it sometime back, but could not get it look good, so left it for a while.

Now again recently Aj wanted me to try at home and I promised him I will make it on a weekend.

mini samosa | Samsa — Mini samosa | Samsa

I tried last Sunday and it came out good. So I thought of sharing it here. It's very easy, tasty, crispy and perfect for get together and parties as starter.

Wrapper

I made this with the spring roll pastry sheets. It's different from puff pastry ones, so don't confuse with it.

This is very thin, specially meant for making spring rolls and samosas.

I came to know it is now a days available in Chennai in Nuts N Spices as a pack of 20 (Info Courtesy : Aparna Rajeshkumar).

So you can check in the frozen section. Also if any of you know if it's available anywhere in your part of area, please help others by leaving comment in the comments section about where you have got it or seen it.

Storage

Freezing:

You can make the samosas and freeze it before frying. Arrange in a tray and cling wrap to cover it. Once frozen, store in ziploc and store upto 2 months.

To cook these frozen samosas, leave the over countertop for 30 mins for defrosting. Then you can go a head.

Make ahead:

You can also make ahead like 24 hours before and same way arrange them in a tray, cover it. Next day you can fry when needed.

This will help you if you are planning for a party.

My notes

It may seem tedious, but its not!
If you do not have fennel powder, instead of tempering with jeera, temper with fennel. Or just skip it and add more garam masala powder.
This post mainly to show how to use these wrapper for making samosas, so I have not concentrated over making it from scratch with dough.
You can use any filling of your choice. Like you can make stuffing only with sliced onions.

Step by step

1. Firstly keep wrapper at room temperature 30 mins prior preparing the samosa.

Meanwhile, boil and peel potatoes.

Heat kadai with oil and temper with cumin seeds.

2. Then add finely chopped onion, followed by the cooked, mashed potatoes.

After that, in goes all the masala powders in the ingredients, with salt and sprinkle a tablespoon of water.

3. Mix well furthermore for 2 minutes in medium flame, lastly add coriander leaves, mix well.

4. Transfer to the serving bowl and cool down.

Now, mix all purpose flour (maida) with water to make it a paste. Keep all the ingredients ready.

5. By now the sheets would have been ready for preparing. Peel off one by one carefully.

Hint: Keep covered with clean wet kitchen cloth to keep it damp and avoid drying as instructed in the pack.

6. Cut each to 4 equal sized strips as shown in the picture. Spoon a teaspoon of the prepared potato masala in each strip, over the top.

Fold as shown in the picture into triangle samosas. Refer video to learn in detail.

Towards the end spread little paste and end sticking the samosa.

7. Keep the prepared samosas covered as well.

If you do not have spring roll pastry, you can do the same with all purpose flour.

Make a stiff dough with 1 cup flour, a tablespoon of oil, salt and water.

Keep aside for an hour, knead and make equal sized balls.

spread as thin as possible and cut into square. Use oil half way while spreading in one side to make spreading easy without getting shrunken.

8. Do not make this long (large) as if you fold lot, it won't get cooked inside and will become chewy.

Follow the same procedure as above and fold to triangles. But make the strips shorter.

9. Once everything is folded, heat oil and deep fry both sides in medium flame.

10. Once golden in colour, drain in paper towels. You can see both the samosas and the dough samosas below.

Serve hot with coffee/ tea and sweet tomato chilli sauce as side dish. Delicious!

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