Ramadan, a time of spiritual reflection and togetherness, is often celebrated with delicious food shared amongst loved ones. This year, elevate your Iftar gatherings with a delightful twist on a classic: mini samosas filled with aromatic spiced potatoes and served with a vibrant, cooling aloo chutney. These bite-sized pastries offer a perfect balance of crispy, flaky pastry and flavorful, warmly spiced filling, making them an irresistible treat for everyone. Forget the fuss of large samosas; these miniature versions are easier to handle and perfectly portioned for sharing.
The irresistible combination of the crunchy samosa shells and the tangy, subtly sweet aloo chutney will tantalize your taste buds. Ready to create these miniature masterpieces? Let's dive into the simple, step-by-step process that will guide you through making these delectable mini samosas with aloo chutney, perfect for sharing during your Ramadan celebrations and beyond.
Tools Needed
- blender
- pan
- rolling pin
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Filling and Samosa Pastry
- Boil and mash one potato. Add 1/2 tsp crushed red chili powder, 1/2 tsp black pepper powder, 1/2 tsp salt, and 1/2 tsp chaat masala. Mix well. This is your samosa filling.
- Prepare samosa roll patti (recipe link in description).
Step 2. Assemble and Fry the Mini Samosas
- Take a samosa strip, fold it twice. Add about a teaspoon of potato filling. Seal the edges using your hands and a flour slurry (1 tbsp flour dissolved in water).
- Repeat step 3 to make all mini samosas.
- Heat oil in a pan. Fry the mini samosas on medium heat until golden brown and crispy.
- Fry any leftover samosa patti as papdi.
Step 3. Make the Potato Chutney
- Blend 2 boiled potatoes, 1/2 tbsp green chili paste, 1/2 tsp cumin powder, 1/2 tbsp crushed red chili, 1 tsp salt (adjust to taste), a pinch of yellow food color, 1/4 tsp tartar, and 3 tbsp tamarind pulp with water until smooth.
- Mash one boiled potato and mix it with the chutney.
Step 4. Serve and Enjoy
- Serve the mini samosas with potato chutney, garnished with extra chaat masala.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Don't skip any part of the video to ensure you don't miss any important point of the recipe.
- Fry the samosas on medium flame to ensure even cooking and crispiness.
Nutrition
- Calories: approximately 200-250
- Fat: 10-15g
- Carbs: 25-30g
- Protein: 3-4g
FAQs
1. Can I make the samosa pastry ahead of time?
Yes! You can make the samosa pastry a day or two in advance and store it in the refrigerator, wrapped tightly in plastic wrap. This will save you time on the day of cooking.
2. What can I substitute for the potato filling if I don't have potatoes?
Other vegetables like peas, carrots, or even a mix of finely chopped vegetables can be used as a filling. Adjust the spices to complement the chosen vegetable.
These mini samosas with aloo chutney are a delightful addition to any Ramadan feast, offering a perfect blend of textures and flavors. Their small size makes them ideal for sharing and enjoying throughout the breaking of the fast. So gather your loved ones, create these delicious treats, and enjoy the sweet taste of celebration!