Spicy Mini Samosa | How to make Spicy Mini Samosa

By Swapna Sunil  |  15th Apr 2016  |  
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  • Spicy Mini Samosa, How to make Spicy Mini Samosa
Spicy Mini Samosaby Swapna Sunil
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Video for key ingredients

  • Homemade Short Crust Pastry

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.

Spicy Mini Samosa

Ingredients to make Spicy Mini Samosa

  • For the pastry :  
  • 2 cups all purpose flour
  • A pinch of salt
  • 1 tsp Carom seeds/ Ajwain
  • 3 tbsp ghee (I insist ghee for perfect results)
  • water as needed
  • oil for deep frying
  • For the stuffing :
  • 1 1/2 cups Besan / Roasted gram flour
  • 2 tsp red chilli powder
  • 1/2 tsp Black pepper powder
  • salt to taste
  • 1/8 tsp hing / Asiefetida
  • 1/8 tsp turmeric
  • 1 tbsp Crushed fennel seeds/ Saunf
  • 2 tbsp ghee
  • 3 tbsp Chopped cashews
  • 3 tbsp Chopped raisins

How to make Spicy Mini Samosa

  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.

My Tip:

Do not overcrowd the oil, fry 5 to 6 samosas at a time. Keep stirring the oil in circular motions with a big spoon or a skewer, this helps in getting an even coloring on all the sides.

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