Mini Samosas
Delight your taste buds with homemade **Mini Samosas**, the perfect bite-sized appetizer bursting with bold flavors and crispy golden perfection. These miniature treats feature a flaky, hand-kneaded dough encasing a fragrant potato and green pea filling, spiced with garam masala, cumin, coriander, and a hint of chili for a satisfying kick. Ideal for parties or afternoon snacks, these homemade samosas are created using a simple, traditional folding technique and fried to achieve a delectable crunch. Pair them with tangy chutney or a zesty dipping sauce for an irresistible snack that everyone will love. Perfectly portioned and packed with authentic Indian flavors, these easy-to-make mini samosas will become your favorite go-to recipe for entertaining!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 1 teaspoon salt
- 50 grams ghee or clarified butter
- 100 milliliters warm water
- 200 grams potatoes
- 50 grams green peas
- 1 piece green chili, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon coriander powder
- 1 teaspoon cumin seeds
- 0.5 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 2 tablespoons fresh coriander leaves, chopped
- 500 milliliters oil for frying
- 0.5 teaspoon salt
Instructions
In a bowl, mix the all-purpose flour and salt together.
Add the ghee to the flour and rub it with your fingers until the mixture resembles breadcrumbs.
Add warm water gradually and knead into a firm dough. Cover and let it rest for 20 minutes.
Boil the potatoes until tender. Peel and dice them into small cubes.
In a pan over medium heat, add cumin seeds. Once they start to sizzle, add the grated ginger and green chili.
Add the diced potatoes and green peas, then stir continuously.
Mix in coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook for another 5 minutes.
Remove from heat and stir in chopped coriander leaves. Allow the filling to cool completely.
Divide the dough into small, equal sized balls. Roll each ball into a thin oval shape.
Cut the oval in half to create two semi-circles.
Form each semi-circle into a cone shape and fill with a spoonful of the potato mixture.
Seal the edges with a little water, ensuring no filling is visible.
Heat oil in a deep frying pan or kadai over medium heat.
Fry samosas in batches until golden brown and crispy, turning occasionally.
Remove with a slotted spoon and drain on paper towels.
Serve the mini samosas hot with your favorite chutney or sauce.
Nutrition Facts
Calories |
7851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 766.6 g | 983% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3512 mg | 153% | |
| Total Carbohydrate | 282.4 g | 103% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 13.7 g | ||
| Protein | 37.8 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 2695 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
