Craving a delicious and bite-sized snack that's both flavorful and fun? Look no further than these mini Kagzi samosas! These crispy, golden pastries are filled with a tantalizing spiced potato mixture, perfectly complemented by a vibrant and spicy chutney. Forget the hassle of large, cumbersome samosas – these adorable morsels are incredibly easy to make and perfect for parties, appetizers, or a satisfying anytime snack. Their delicate, paper-thin wrappers create a delightful textural contrast against the hearty filling. The combination of the savory potato filling and the tangy, spicy chutney is a match made in culinary heaven.
Prepare to be amazed by how simple it is to create these miniature masterpieces! This recipe provides a clear, step-by-step guide to making irresistible mini Kagzi samosas with chutney from scratch, ensuring perfectly crispy results every time. Let's dive into the delicious details and get cooking!
Tools Needed
- Hand blender or juicer
- Fork
- Bowl
- Pan for frying
Ingredients
- Boiled Potatoes: 1 large (or 2 medium)
- Tamarind Pulp: 3 tbsp
- Green Chili Paste: 1 tbsp
- Salt: 1/4 tsp
- Crushed Red Chili: 1/4 tsp
- Roasted Crushed Cumin: 1/4 tsp
- Red Chili Powder: 1/2 tsp
- Water: 1/2 cup
- Chaat Masala: 1/2 tsp
- Turmeric Powder: 1/4 tsp
- Orange Food Color: a pinch (optional)
- Black Pepper Powder: 1/4 tsp
- Samosa Sheets
- All-purpose Flour: 2-3 tbsp (for paste)
Step-by-Step Instructions
Step 1. Prepare the Filling and Chutney
- Boil potatoes until tender, cut into small pieces for faster cooking. Cool down.
- In a blender, combine boiled potatoes, tamarind pulp, green chili paste, salt, crushed red chili, cumin, red chili powder, and water. Blend until smooth, adding more water if needed for desired consistency.
- Add chaat masala, turmeric, and a pinch of orange food coloring (optional) to the chutney. Mix well.
- Mash one boiled potato with a fork. Add salt, red chili powder, and black pepper. Mix well.
Step 2. Assemble and Fry the Samosas
- Cut samosa sheets into desired size.
- Lightly fill half of the samosa sheets with the mashed potato mixture. Fold and seal the samosas.
- Prepare a flour paste by mixing flour and water.
- Heat oil in a pan over medium heat. Carefully fry the samosas until golden brown, about 3-4 minutes per batch.
Step 3. Serve
- Serve hot with spicy potato chutney.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- For a quicker boil, cut potatoes into smaller pieces before boiling.
- Adjust the amount of spices in the chutney according to your preference.
- Don't overfill the samosas, as this can prevent them from frying evenly.
- Fry the samosas on medium heat to avoid burning.
- You can freeze unfried samosas for up to 3-4 weeks.
Nutrition
- Calories: 200-250
- Fat: 8-12g
- Carbs: 25-30g
- Protein: 3-4g
FAQs
1. Can I make the samosa filling ahead of time?
Yes! The potato filling can be made a day in advance and stored in the refrigerator. This will save you time when assembling the samosas.
2. What can I substitute for the Kagzi (paper-thin) wrappers if I can't find them?
You can use store-bought spring roll wrappers or even wonton wrappers as a substitute, though the texture might be slightly different.
These crispy mini samosas with spicy potato chutney are a guaranteed crowd-pleaser, perfect for any occasion. The satisfying crunch, flavorful filling, and vibrant chutney create an irresistible combination that will leave you wanting more. Enjoy the delicious results of your culinary adventure!