Snack
Mini Samosas (Sambosa)
1 h 15 minServes 20Nutri-Score C€
C
1 h 15 min
1 h 15 minMini Samosas (Sambosa)
what you need
Ingredients
oil (for frying and sautéing)Pantry75 ml
onion (chopped)Produce1 piece
cumin seedsSpices6 g
garlic pasteProduce15 g- turmeric powderSpices4 g
- Kashmiri chilli powderSpices6 g
- kasuri methiSpices3 g
potatoes (boiled)Produce3 pieces- chilli flakesSpices3 g
- coriander powderSpices3 g
salt (for the filling)Spices8 g
plain flour (maida)Grains120 g- carom seeds (ajwain)Spices3 g
- salt (for the dough)Spices2 g
gheeDairy30 g
warm water (as needed)Other60 ml
per serving
Nutrition
76kcal
- Carbs
- 7 g
- Proteins
- 1 g
- Fat
- 5 g
what you’ll use
Tools
Frying pan
Mixing bowl
Rolling pin
Stockpot
step by step
Method
- Step 1
Prepare the potato filling
- Heat the oil and sauté the onion until soft.
- Add the cumin seeds, garlic paste, turmeric, Kashmiri chilli powder and kasuri methi.
- Add the boiled potatoes and mash well, then mix in the chilli flakes, coriander powder and salt. Set aside.
- Step 2
Make the dough
- Mix the maida, ajwain, salt and ghee.
- Add warm water gradually and knead into a firm dough.
- Rest the dough.
- Step 3
Shape the samosas
- Make small dough balls and roll them out.
- Cut each circle in half and shape each half into a mini samosa.
- Fill with the potato mixture and seal the edges.
- Step 4
Deep-fry and serve
- Deep-fry the samosas on medium-low heat until golden and crisp.
- Serve hot with your favourite samosa chutneys.
most cooked first