Mini Samosa

52 mins
Serves 8
instagram.com

Directions

  1. 1Prepare the green chutney by blending coriander leaves, mint leaves, green chillies, ginger, coriander seeds, cumin seeds, black pepper, carom seeds, amchur powder, salt and heeng.
  2. 2Prepare the green chutney by blending coriander leaves, mint leaves, green chillies, ginger, coriander seeds, cumin seeds, black pepper, carom seeds, amchur powder, salt and heeng.
  3. 3Prepare the green chutney by blending coriander leaves, mint leaves, green chillies, ginger, coriander seeds, cumin seeds, black pepper, carom seeds, amchur powder, salt and heeng.
  4. 4Heat oil in a pan and add the green chutney and saute.
  5. 5Heat oil in a pan and add the green chutney and saute.
  6. 6Heat oil in a pan and add the green chutney and saute.
  7. 7Add boiled potatoes and mash them.
  8. 8Add boiled potatoes and mash them.
  9. 9Add boiled potatoes and mash them.
  10. 10Add peas and mix well.
  11. 11Add peas and mix well.
  12. 12Add peas and mix well.
  13. 13Prepare the dough by mixing flour, ghee, salt, and ajwain.
  14. 14Prepare the dough by mixing flour, ghee, salt, and ajwain.
  15. 15Prepare the dough by mixing flour, ghee, salt, and ajwain.
  16. 16Add water and knead into a smooth dough.
  17. 17Add water and knead into a smooth dough.
  18. 18Add water and knead into a smooth dough.
  19. 19Roll out the dough into a thin circle and divide it into 8 equal slices.
  20. 20Roll out the dough into a thin circle and divide it into 8 equal slices.
  21. 21Roll out the dough into a thin circle and divide it into 8 equal slices.
  22. 22Fill each slice with the potato mixture and fold to create a triangular shape.
  23. 23Fill each slice with the potato mixture and fold to create a triangular shape.
  24. 24Fill each slice with the potato mixture and fold to create a triangular shape.
  25. 25Fry the samosas in hot oil until golden brown.
  26. 26Fry the samosas in hot oil until golden brown.
  27. 27Fry the samosas in hot oil until golden brown.

Ingredients

  • 500 gm flour
  • 500 gm flour
  • 500 gm flour
  • 5 tablespoon ghee
  • 5 tablespoon ghee
  • 5 tablespoon ghee
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 1 Ajwain
  • 1 Ajwain
  • 1 Ajwain
  • 500 gm Boiled Potatoes
  • 500 gm Boiled Potatoes
  • 500 gm Boiled Potatoes
  • 1 tablespoon turmeric powder
  • 1 tablespoon turmeric powder
  • 1 tablespoon turmeric powder
  • 1 Green chillies
  • 1 Green chillies
  • 1 Green chillies
  • 1 Ginger
  • 1 Ginger
  • 1 Ginger
  • 1 Coriander leaves
  • 1 Coriander leaves
  • 1 Coriander leaves
  • 1 Mint leaves
  • 1 Mint leaves
  • 1 Mint leaves
  • 1 teaspoon garam masala powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon garam masala powder
  • 2 tablespoon coriander powder
  • 2 tablespoon coriander powder
  • 2 tablespoon coriander powder
  • 2 tablespoon powdered raw mango
  • 2 tablespoon powdered raw mango
  • 2 tablespoon powdered raw mango
  • 2 pinches powdered asafoetida
  • 2 pinches powdered asafoetida
  • 2 pinches powdered asafoetida
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon vegetable oil
  • 1 teaspoon vegetable oil
  • 1 teaspoon vegetable oil

Equipment

blenderfrying panrolling pinpizza cutter