Summary of "The best LITTLE SAMOSAS - you will love these mini samosas!"
Ingredients
For the dough
- 250 g plain/all-purpose flour (maida)
- ½ tsp salt
- ½ tsp chili powder
- ½ tsp onion seeds (kalonji); substitute with ajwain (carom seeds) if unavailable
- 3 tbsp oil (rapeseed, sunflower, peanut, or mild-flavored regular olive oil; no extra virgin)
- ~100 ml water (added gradually)
For the filling
- Red potatoes (quantity enough for filling; about 250 g flour yielded 30 samosas)
- ½ tsp salt
- ½ tsp chili powder
- ½ tsp garam masala
- ½ tsp chaat masala (recipe on channel; if unavailable, substitute as preferred)
- ½ tsp amchur (dried mango powder); substitute with lemon juice if unavailable
- 2–3 tbsp oil (mild olive oil used)
- 2 tbsp water (to help coat spices on potatoes)
For the chutney
- 30 g fresh coriander
- 10 g fresh mint leaves (about half the coriander amount)
- 2 green chilies (adjust to heat preference)
- Pinch of sugar
- Pinch of salt
- Lemon or lime juice (at least half a lemon, up to 1 tbsp)
- Optional: 1 tbsp yogurt (for creaminess)
Equipment
- Saucepan for boiling potatoes
- Mixing bowl for dough
- Rolling pin and knife
- Frying pan or deep pan for frying samosas
- Blender or food processor for chutney
- Kitchen towel or paper towels for draining fried samosas
Method
1. Prepare the potato filling
- Peel and chop red potatoes into uniform small pieces to ensure even and quick cooking.
- Boil potatoes in just enough water to cover them until fully soft (~5 minutes).
- Drain potatoes.
- Heat 2–3 tbsp oil in a pan on low heat.
- Add spices: salt, chili powder, garam masala, chaat masala, and amchur powder.
- Add 2 tbsp water to prevent spices from burning.
- Add boiled potatoes and mix well; the water helps the spices stick to potatoes.
- Mash potatoes in the pan over medium-low heat to incorporate spices.
- Turn off heat and transfer filling to a bowl to cool completely (about 15–30 minutes).
2. Make the dough
- In a bowl, combine flour, salt, chili powder, and onion seeds (kalonji or ajwain).
- Add 3 tbsp oil and mix until the mixture resembles breadcrumbs.
- Gradually add water (about 100 ml), a couple of tablespoons at a time, mixing until a soft dough forms.
- Adjust water or flour as needed to get a pliable dough.
- Cover and rest the dough for at least 15 minutes (up to 1 hour is fine).
3. Shape the samosas
- Divide rested dough into small equal portions (~25 g each) to make mini samosas.
- Roll each portion into a thin, slightly narrow but longer oval shape.
- Cut rolled dough in half.
- Fold each half into a cone shape by sealing edges with a little water.
- Fill each cone with about a spoonful of potato filling.
- Seal the open edge with water to form a small, neat samosa with a flat base to stand.
4. Fry the samosas
- Preheat oil in a pan to 150°C (low heat setting on stove).
- Fry samosas gently at this temperature for about 2 minutes.
- Increase heat to medium and continue frying for 5 minutes until golden.
- Maintain medium heat for the last 2 minutes to get a deeper golden color and crispness.
- Avoid high heat to prevent burning and uneven cooking.
- Remove samosas and drain on paper towels.
- Repeat with remaining samosas, reducing heat as needed between batches.
5. Prepare coriander-mint chutney
- Blend coriander, mint, green chilies, sugar, salt, lemon/lime juice, and yogurt (if using) until smooth.
- Adjust seasoning and heat as desired.
Chef Tips & Notes
- Use red potatoes for their all-rounder quality and long shelf life.
- Chop potatoes uniformly for even cooking.
- Add water gradually to dough to avoid it becoming too sticky; add more flour if necessary.
- Rest dough for at least 15 minutes to relax gluten, making it easier to roll.
- Seal samosas well with water to avoid opening during frying.
- Fry at controlled temperatures: start low (150°C), then medium heat; avoid high heat.
- Crispy samosas are not oily despite deep frying if cooked at the right temperature.
- The leftover potato filling can be used in sandwiches, parathas, or as a spread on toast.
- Mini samosas make excellent party snacks and can be frozen rolled or fried and reheated in the oven.
- The chutney adds a fresh zing and balances the spices; multiple variations exist.
Serving Suggestions
- Serve mini samosas hot with fresh coriander-mint chutney.
- Ideal for festive occasions like Diwali, Christmas, New Year’s, or casual gatherings.
- Can be made ahead, refrigerated for 2–3 days, and reheated in the oven before serving.
Yield
- From 250 g flour and corresponding filling, approximately 30 mini samosas (~25 g dough each) are made.
Presenter/Channel
- Recipe and instructions by the channel host (name not provided in subtitles).
- Additional chaat masala recipe available on the channel.
This summary captures the key cooking details, ingredients, techniques, and tips from the video titled “The best LITTLE SAMOSAS - you will love these mini samosas!”
Category
Cooking
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