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Spicy Mini Samosa

Apr-15-2016
Swapna Sunil
20 minutes
Prep Time
60 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Spicy Mini Samosa RECIPE

Haldiram's mini samosas are so crisp, spicy and full of flavors and my family loves to snack on them. As many of you are aware that I love experimenting and replicating store bought snacks, as homemade are much more healthier. So falling into the same genre are my Mini Besan Samosas. These taste way too good than store bought, filled with roasted besan, spices and nuts, makes them unique and stand out from regular samosas. It has a really long shelf life.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • UP
  • Roasting
  • Frying
  • Snacks

Ingredients Serving: 10

  1. For the pastry :  
  2. 2 cups All purpose flour
  3. A pinch of salt
  4. 1 tsp Carom seeds/ Ajwain
  5. 3 tbsp Ghee (I insist ghee for perfect results)
  6. Water as needed
  7. Oil for deep frying
  8. For the stuffing :
  9. 1 1/2 cups Besan / Roasted gram flour
  10. 2 tsp Red chilli powder
  11. 1/2 tsp Black Pepper powder
  12. Salt to taste
  13. 1/8 tsp Hing / Asiefetida
  14. 1/8 tsp Turmeric
  15. 1 tbsp Crushed fennel seeds/ Saunf
  16. 2 tbsp Ghee
  17. 3 tbsp Chopped cashews
  18. 3 tbsp Chopped raisins

Instructions

  1. In a bowl, add all purpose flour, salt, carom seeds, ghee and mix well. Now add water little by little and knead into a semi soft dough like the poori dough.
  2. Once kneaded, cover and set aside until use.
  3. For the stuffing : In a bowl take the besan, salt, chilli powder, pepper powder, crushed fennel seeds, turmeric, hing and melted ghee. Mix this mixture really well.
  4. Heat a nonstick pan and add the besan mixture to it. Roast this mixture on medium heat until aromatic and the raw smell disappears from it. Sprinkle 1 tbsp of water over it and continue roasting for a couple of minutes. Turn off the heat and allow it to cool. Once cooled, add the chopped cashews, raisins and mix well.
  5. Divide the dough into small ball sized portions. Roll each ball into an oval shaped disc, applying a drop of oil if required to avoid sticking etc. Once rolled, prick it with a fork here and there and cut it into half.
  6. Lift one half and fold into a cone, pressing the edges firmly until sealed well. Add a spoonful of besan mixture to it and press the open ends firmly and give it a samosa shape. Repeat this process and prepare all the samosa's in the same way.
  7. Heat oil for deep frying in a large pan/kadai. Once the oil is moderately hot, add the samosas and deep fry until golden. Once fried drain them on to a paper towel. Serve hot with green chutney or ketchup.

Reviews (1)  

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Bratati Chakraborty
Feb-04-2019
Bratati Chakraborty   Feb-04-2019

It's awesome,I hv made it.

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