Mini Samosa also called Bombay Samosa. Kids love this Mini Samosa because of small shape, they can bite Mini Samosa very easily. The triangle shape filled with potato and green peas. Perfect for any small function and party or no need any occasion.
Ingredients:
Dough
• 2 cup All Purpose Flour/Maida
• ½ tsp Carom Seeds/Ajwaine
• ¼ cup Oil/Ghee
• Salt
Filling
• 3 cup Potatoes Boiled and Mashed
• 1cup Green Peas Boiled
• 1-2 tsp Ginger-Garlic Paste
• 1 tsp Green Chili Paste
• ¼ tsp Red Chili Powder
• ¼ tsp Garam Masala
• 4-5 Curry Leaves
• ½ tsp Whole Coriander Seeds
• ½ tsp Cumin Seeds
• ½ tsp Mustard Seeds
• 2 tsp Lemon Juice
• ½ Turmeric Powder
• Pinch of Asafoetida/Hing
• Chopped Coriander Leaves
• 1-2 tsp Oil
• Oil for Deep Frying
Method:
Dough
1. Take a bowl; add all dough ingredients, mix well and knead well to make dough with using warm water.
2. When you kneading add water little by little and make slightly hard dough not as soft as roti dough.
3. Once dough is ready cover the dough with cloth and keeps aside.
Filling
1. Heat 1-2 tbsp oil in deep pan; add mustard seeds, cumin seeds, hing, whole coriander seeds and curry leaves, then add ginger garlic paste, green chili paste, red chili powder, garam masala and sauté for few second.
2. Now add coarsely mashed potatoes, green peas, salt, turmeric powder and mix well, then add lemon juice, chopped coriander leaves and mix again, keep aside.
Process
1. Take the kneaded dough and knead it again for few seconds; make small small balls from it.
2. Now roll each ball with dusting flour and make small roti.
3. Cut or divide roti in half, like semi–circle.
4. Take a half circle of divided roti. Now place 1 full of spoon filling on half side portion of half circles of divided roti.
5. Now apply little water using your fingers on all sides of circles and seal the both sides of circle by pressing with fingers or fork.
6. Same proceed with all remaining dough balls.
7. Once all are done keeps aside.
8. Heat oil in the deep pan for frying; once oil is hot enough. Fry on low medium flame till golden brown.
9. Remove fried Samosas on paper towel and serve with Mini Samosa chutney.
- 2 cup All Purpose Flour/Maida
- ½ tsp Carom Seeds/Ajwaine
- ¼ cup Oil/Ghee
- Salt
- 3 cup Potatoes Boiled and Mashed
- 1cup Green Peas Boiled
- 1-2 tsp Ginger-Garlic Paste
- 1 tsp Green Chili Paste
- ¼ tsp Red Chili Powder
- ¼ tsp Garam Masala
- 4-5 Curry Leaves
- ½ tsp Whole Coriander Seeds
- ½ tsp Cumin Seeds
- ½ tsp Mustard Seeds
- 2 tsp Lemon Juice
- ½ Turmeric Powder
- Pinch of Asafoetida/Hing
- Chopped Coriander Leaves
- 1-2 tsp Oil
- Oil for Deep Frying
- Take a bowl; add all dough ingredients, mix well and knead well to make dough with using warm water.
- When you kneading add water little by little and make slightly hard dough not as soft as roti dough.
- Once dough is ready cover the dough with cloth and keeps aside.
- Heat 1-2 tbsp oil in deep pan; add mustard seeds, cumin seeds, hing, whole coriander seeds and curry leaves, then add ginger garlic paste, green chili paste, red chili powder, garam masala and sauté for few second.
- Now add coarsely mashed potatoes, green peas, salt, turmeric powder and mix well, then add lemon juice, chopped coriander leaves and mix again, keep aside.
- Take the kneaded dough and knead it again for few seconds; make small small balls from it.
- Now roll each ball with dusting flour and make small roti.
- Cut or divide roti in half, like semi–circle.
- Take a half circle of divided roti. Now place 1 full of spoon filling on half side portion of half circles of divided roti.
- Now apply little water using your fingers on all sides of circles and seal the both sides of circle by pressing with fingers or fork.
- Same proceed with all remaining dough balls.
- Once all are done keeps aside.
- Heat oil in the deep pan for frying; once oil is hot enough. Fry on low medium flame till golden brown.
- Remove fried Samosas on paper towel and serve with Mini Samosa chutney.
