A deep-fried snack with vegetable stuffing in samosa sheets shaped into triangles or cones. basically, a mini samosa is an ideal party snack that can be served as a starter or even as an appetizer and is certainly loved by all gender groups and particularly by kids.
Makes about 20-22 samosas
Samosa Pastry sheets:
Ingredients:
1 cup all-purpose flour
1/2 TBSP Cornstarch
2 tablespoons oil/ghee
1/4 teaspoon salt
Water for making a dough
Method:
Take all-purpose flour, cornstarch and add salt and oil. Slowly pour water and knead till a firm dough is formed.
Keep aside for 10 minutes. Divide dough into small balls each of 25 grams.
Roll 5 balls halfway. Apply oil and flour on each sheet that is rolled halfway. Apply oil and sprinkle flour on each rolled dough.
Now stack each rolled, oiled, and dusted dough one on top of the other. Dust with flour and roll again as thin as you can.
Lightly roast the stacked sheet on a heated griddle. Immediately take the sheet off the griddle and with quick hands gently separate the sheets.
Now cut each sheet into 2" wide rectangular strips. Place them on a slightly damp cloth and cover. The samosa sheets will remain soft.
** Variation: You can also use ready-to-use samosa wrappers or Phyllo pastry sheets. When using Phyllo sheets always double the sheets as they are very thin.
Samosa sealing glue:
Ingredients:
2 TBSP All Purpose flour
Water
Method:
Mix All purpose flour with water to make a thick paste.
Samosa Filling
Ingredients:
1/4 teaspoon cumin seeds
1/4 teaspoon coriander seeds
1/4 teaspoon fennel seeds
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/4 teaspoon white sesame seeds
1/4 teaspoon garam masala
1/2 cup boiled and mashed potatoes
1/4 cup green peas (boiled and mashed)
1 tablespoon chopped coriander leaves
1 tablespoon lemon juice
Oil/ ghee for deep frying
Method:
Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds, coriander seeds, white sesame seeds, and fennel seeds. Add turmeric powder, red chili powder, and garam masala.
Add mashed potatoes, mashed peas, chopped coriander leaves, and lemon juice to the pan. Mix everything together and cook for about 2-3 minutes.
Remove from heat and let the filling cool down.
Method to fold and fill the sheets to form the samosas
Take each rectangular strip that we prepared and fold it slightly into a cone as shown in pictures 1 and 2
Fill around one teaspoon of the potato mixture, as shown in Picture 3.
Apply the sealing glue and wrap the remaining part of the sheet so as to form a triangle
Repeat for the other samosas. you should have about 20-22 rectangular strips making 20 mini samosas.
Heat oil for frying and fry till golden brown on medium-high flame until crispy.
Alternatively, you can lightly brush the folded samosas with oil and bake at 350F for about 20-25 minutes till golden brown.
Say a little prayer and enjoy with a coriander dip and/or Tamarind date dip.
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