Mini Samosas

Samosa Using Readymade Pastry (Square Shape):

Samosa

Samosa is one of the best snack; this is very popular North Indian snack and very easy to make…! here i used the square shape ready made pastry; easy step by step method to make simple potato fillings for mini samosas..! i like to know your opinion about this recipes as always; thanks :-)

Ingredients:

Samosa Pastry (I used Square shape pastry)

Flour Paste to Seal the Edges of Samosas:

2 tbs. All-Purpose-Flour

1 tbs. Water and few drops if required

Tips:

  • Always add water little by little.
  • You can also use Beaten Egg White to seal the samosa edges.

Ingredients for Potato Fillings:

2 Medium Potatoes (cooked and mashed roughly)

1 tsp. Red Chili Powder

1 tsp. Coriander Powder

½ tsp. Caraway Seeds Powder

½ Garam Masala Powder

1 tsp. Turmeric Powder

7 Curry Leaves

1 tsp. Fennel Seeds or 1 tsp. Caraway Seeds

1 and ½ tsp. Ginger Garlic Paste

Salt to Taste

1 tbs. Oil

½ cup coriander leaves finely chopped

Steps:

  1. Keep the ready made pastry in room temperature before 30 minutes; cover it with damn cloth.
  2. In the mixing bowl, add the cooked potato, salt, red chili powder, coriander powder, caraway seeds powder, garam masala powder, turmeric powder and ginger garlic paste; mix well and keep it aside.
  3. In the cooking pan, add oil followed by either fennel seeds or caraway seeds, curry leaves and then add the potato mixture and cook in the medium heat for about 4 to 5 minutes until the raw smell came off.
  4. Add the chopped coriander and cook for another 2 minutes; turn off the heat and let it cool down completely.
  5.  Then start filling the samosa; first: take 2 samosa sheets; fold the corner edge inwards and apply flour paste and fold the adjacent edge; seal the both edges.
  6. Fill the potato curry into the cone and then apply the flour paste all over the remaining area.
  7. Fold them and make a thin width and bring the cone on top of that and seal all the edges.
  8. Repeat this for all the samosas and once done; start frying them in a medium heat until golden brown.
  9. Serve hot with any chutney :-) .

Tips:

  • Don’t mash the potato too much; we need some potato chunks.
  • Make sure the samosa is sealed completely to have safe frying time.

Posted in Menu, North Indian

Leave a Reply

Your email address will not be published.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

*

* Copy this password:

* Type or paste password here:

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>