Craving a delicious and satisfying snack that's both easy to make and incredibly flavorful? Look no further than these crispy mini potato samosas! Perfectly sized for a quick bite or a party appetizer, these golden-brown triangles are bursting with spiced potatoes and aromatic herbs. Forget complicated recipes and lengthy preparation; this recipe simplifies the classic samosa, making it achievable for even novice cooks. The perfectly seasoned potato filling is encased in a flaky, homemade pastry, resulting in a delightful textural contrast that will leave you wanting more.
These bite-sized wonders are surprisingly simple to assemble and bake to crispy perfection. Ready to learn how to create these irresistible mini potato samosas from scratch? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Wok or Pan
- Rolling Board
- Knife
Ingredients
- Boiled Potatoes: 2 kg
- Mustard Oil: 2 tablespoons
- Panchphoran Masala: 0.5 teaspoon
- Dried Red Chilies: 2
- Ginger-Garlic-Chili Paste: 2 tablespoons
- Salt: to taste
- Turmeric Powder: a pinch
- Kashmiri Red Chili Powder: 0.5 teaspoon
- Cumin Seeds: 0.5 teaspoon
- Black Pepper Powder: a pinch
- Green Coriander: lots
- All-purpose Flour: 2 cups
- Ajwain (Celery Seeds): 1 teaspoon
- Ghee: 2 tablespoons
- Water: 1 cup (approx.)
Step-by-Step Instructions
Step 1. Prepare the Potato Filling
- Peel and mash boiled potatoes. Don't overmash.
- Heat mustard oil in a wok. Add panchphoran, red chilies, and cook for 2-3 minutes.
- Add ginger-garlic-chili paste and fry for 2-3 minutes until the raw smell disappears.
- Add salt, turmeric powder, Kashmiri red chili powder, cumin seeds, and black pepper. Fry for 4-5 minutes.
- Add 1 teaspoon of water to prevent burning, and continue frying.
- Add mashed potatoes and green coriander. Fry for 4-5 minutes until well coated.
- Set aside to cool.
Step 2. Make the Samosa Dough
- Mix flour, salt, ajwain, and ghee until it resembles a laddu. Gradually add water to form a stiff dough.
- Knead the dough well, cover, and rest for 10-15 minutes.
Step 3. Assemble and Shape the Samosas
- Make small balls of dough and roll them into slightly oval shapes, slightly thicker than a roti.
- Cut each rolled dough in half to create two samosa shapes. Fill each with potato masala and seal carefully with water.
Step 4. Fry and Serve
- Heat oil in a wok. Fry samosas in batches on low heat until golden brown and crispy, flipping halfway.
- Serve hot with chutney or tea.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Remove potato peels while they are still hot.
- Don't overmash the potatoes.
- Use any cooking oil you prefer.
- Adjust spices to your liking.
- The dough should be stiff for crispy samosas.
- Don't overfill the samosas.
- Seal the samosas tightly to prevent leakage.
- Fry samosas on low heat for optimal crispiness.
Nutrition
- Fat: 12-15g
- Carbs: 35-40g
- Protein: 4-5g
FAQs
1. Can I use store-bought samosa pastry?
Yes! Store-bought pastry sheets will save you time, but homemade offers a more authentic flavor and texture. Just follow the package instructions for rolling and cutting.
2. How do I prevent the samosas from getting soggy?
Ensure the filling is completely cooled before assembling the samosas. Bake them at a high temperature until golden brown and crispy. Allow them to cool slightly on a wire rack before serving.
3. What can I substitute for potatoes?
While potatoes are traditional, you can experiment with other fillings like spiced cauliflower, peas and carrots, or lentils for a vegetarian twist.
These crispy mini potato samosas are the perfect blend of savory and satisfying, guaranteed to impress your friends and family. From appetizer to main course, their versatility makes them a winning choice for any occasion. So, gather your ingredients and get ready to experience the delightful crunch and flavor of homemade mini samosas!