Mini samosa recipe
Mini samosa is made with potato masala stuffing and spring roll pastry sheets. It is also known as triangle samosa or samsa.
Servings: 30 mini samosa
Ingredients
- 2 Potato Large
- 1 Onion
- 1 teaspoon Red chilli powder I used my sambar powder
- ¼ teaspoon Garam masala powder
- ¼ teaspoon Fennel seeds powder
- ⅛ teaspoon Turmeric powder
- ¼ teaspoon Amchur powder / Chaat masala Optional
- Salt
- 2 teaspoon Oil
- 1 teaspoon Cumin seeds
- 2 tablespoon Coriander leaves chopped - 2 tbsp
- 8 Spring roll pastry sheets Large size
- 2 tablespoon All purpose flour Maida
Instructions
- Firstly keep pastry sheet at room temperature 30 mins prior preparing the samosa.
- Meanwhile, boil and peel potatoes.
- Heat kadai with oil and temper with cumin seeds.
- 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.1 tsp Red chilli powder, ¼ tsp Garam masala powder , ¼ tsp Fennel seeds powder , ⅛ tsp Turmeric powder , ¼ tsp Amchur powder / Chaat masala
- Mix well furthermore for 2 minutes in medium flame, lastly add coriander leaves, mix well.
- 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.
- 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.
- Cut each sheet 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 how to fold it.
- Towards the end spread little maida paste and end sticking the samosa.
- Keep the prepared samosas covered as well.
- If you do not have spring roll pastry sheets, you can do the same with maida.
- Make a stiff dough with 1 cup maida, a tablespoon of oil, salt and water.
- Keep aside for an hour, knead and make equal sized balls.
- Roll as thin as possible and cut into square. Use oil half way while rolling in one side to make rolling easy without getting shrunken.
- 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.
- Once everything is folded, heat oil and deep fry both sides in medium flame.
- Once golden in colour, drain in paper towels. You can see both the pastry sheet samosas and the maida dough samosas below.
Video
Notes
- 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.