Name: Cocktail Mini Samosas recipe by Neha Pahilwani at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: FOR SAMOSA SHEETS:; All purpose flour (maida) 1 cup + 2 tablespoon for paste; Oil 1 tsp; Salt 1/2 tsp; Water for kneading and paste; For Filling:; Potato 250 gm boiled, peeled and chopped; Coriander leaves 1/4 cup washed and finely chopped; Mint leaves 1/8 cup washed and finely chopped; Curry leaves a 8-10 leaves washed and finely choppef; Ginger 1 tsp finely chopped; Green chilli 1 finely chopped; Cumin seeds (jeera) 1 tsp; Fennel seeds 1/2 teaspoon; Coriander powder 1 teaspoon; red chilli powder 1/4 teaspoon; Asafoetida (hing) a pinch; Garam masala powder 1/4 teaspoon; Oil 2 tablespoon + more oil for deep frying

Ingredients Serving: 4

FOR SAMOSA SHEETS:
All purpose flour (maida) 1 cup + 2 tablespoon for paste
Oil 1 tsp
Salt 1/2 tsp
Water for kneading and paste
For Filling:
Potato 250 gm boiled, peeled and chopped
Coriander leaves 1/4 cup washed and finely chopped
Mint leaves 1/8 cup washed and finely chopped
Curry leaves a 8-10 leaves washed and finely choppef
Ginger 1 tsp finely chopped
Green chilli 1 finely chopped
Cumin seeds (jeera) 1 tsp
Fennel seeds 1/2 teaspoon
Coriander powder 1 teaspoon
red chilli powder 1/4 teaspoon
Asafoetida (hing) a pinch
Garam masala powder 1/4 teaspoon
Oil 2 tablespoon + more oil for deep frying

Instructions

FOR SAMOSA SHEETS: Take 1 cup all-purpose flour 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 half way. Apply oil and flour on each sheet that is rolled half way. Spread oil and flour nicely.
Now stack each sheet one on another. Dust with flour and roll once more.
Lightly roast the stacked sheet on a heated griddle. Immediately take the sheet off from.griddle and with quick hands gently separate the sheets.
Now cut each sheet into 4 strips. Place them on a slightly damp cloth and cover. The samosa sheets will remain soft.
Mix 2 tablespoon maida with water to get a thick paste. Use for packing each samosa.
FOR SAMOSA FILLING: Heat 2 tablespoons oil in a pan. Add cumin seeds, fennel seeds, asafoetida, curry leaves, ginger, chilli, salt, coriander powder, chilli powder, salt and garam masala. Saute for a minute
Heat 2 tablespoons oil in a pan. Add cumin seeds, fennel seeds, asafoetida, curry leaves, ginger, chilli, salt, coriander powder,chilli powder, salt and garam masala. Saute for a minute
Add the chopped potatoes and coriander and mint leaves. Saute for half a minute.
Switch off flame
HOW TO PROCEED
Take each strip fold it slightly into a cone.
Fill around one teaspoon of the potato mixture, apply paste and wrap the remaining part of the sheet so as to form a triangle
Repeat for the other samosas
Store in a ziplock bag in freezer and fry as and when needed

Similar Recipes