Veggie/Aloo Mini Samosas

Rate this recipe 
Average: 5 (1 vote)
Makes 24 samosas

These delicious mini samosas are also famously known as Bombay samosas. They are made of a crunchy wrap with a spicy potato and pea filling. 

Ingredients for Filling
1/4 kg
white potatoes
1/2 cup
2 tbsp
1/4 tsp
whole cumin
1 tsp
fennel seeds
limro/curry leaves
1 tbsp
spring onions
1/2 tsp
ginger paste
1/2 tsp
garlic paste
1/2 tsp
red chili powder
1/2 tsp
coriander powder
1/4 tsp
turmeric powder
salt to taste
red chili flakes to taste
juice of half a lemon
1 tsp
tamarind/aamli juice
3 tbsp
chopped coriander
green chillies, chopped
Ingredients for Wraps
2 cups
all-purpose flour/maida
1/2 tsp
1 tsp
5 tbsp (1/4 cup)
warm water
(quarter to half cup...use gradually as you knead)

For step by step instructions and pictures, please click HERE.

First, prepare the filling.

Boil, peel and mash the potatoes, leaving a few lumps (do not mash it until smooth)

Half-boil the peas and set aside.

Heat the butter, then add the cumin and fennel seeds. Let them splutter then add the limro leaves (chopped) and the spring onions. Fry for a couple of minutes, then add the ginger and garlic pastes.

Fry for a minute then add the red chilli powder, coriander powder, turmeric and salt. Now add the peas and fry them a little bit until they soften. Then add the potatoes, red chilli flakes and adjust salt. You can add a bit of tamarind (aamli) sauce if you like. Squeeze in the lemon juice, then add the chopped coriander and green chillies. Mix and you're done!

It will look like THIS.

Next, prepare the dough for the wraps.

Add the oil, ajwain and salt into the flour. Rub together until the flour becomes crumbly, then slowly add the warm water whilst kneading. You will not require too much water. The dough should be slightly on the hard side, not as soft as buns dough is. Once done, cover and set aside for about 15mins.

Divide the dough into 12 balls. Roll each one out to a thin small roti, and divide each roti in half in the shape of a semi-circle.

Take each half and form it into a cone, sealing the ends together using water and pressing with your fingers. Add the filling into it, then using a bit of water, press and seal the top opening shut.

Proceed with all the remaining dough, you will end up with 24 mini samosas. Once all are done, fry on low heat until very nicely browned and crispy. Serve with chutneys of your choice!

These lovely mini-samosas retain their crispiness for hours! :)



Can these be made in advance and frozen too??

Fauzia's Kitchen Fun's picture

Have never tried freezing them but you could try with a small batch.

Salaam...are curry leaves the same as bay leaves???...your recipes are fantastic...have u made/ thought of making an iphone or android app for them ?

Fauzia's Kitchen Fun's picture

W/Salaam, no they are different, curry leaves have a lemony kind of aroma. Will definitely plan on making an app for the page inshaAllah, thank you! :)

Saman Farooqi's picture

Dear Fauzia, plz plz plz reply soon I planned a brunch party for tomorrow morning for about 30 people & I want to make these samosas but I don't have time to make samosas in tomorrow morning I wanted to ask can i prepare these samosas today's night include folding cuz it takes so much time to fold & tomorrow morning I just fry them if yes how can I store prepared samosas overnight plz plz plz reply soon,waiting for Ur response....

Fauzia's Kitchen Fun's picture

Hi, sorry for the late reply, yes you can prepare these earlier! Just seeing your message now so it must already be too late.

Saman Farooqi's picture

No sorry plz I can understand,I prepare these samosas that morning it takes time but this food item was a hit, the taste was finger licking good, the filling of these samosas was sooo yummy,everyone loved it,I give this recipe a five star, just one word for u JazakAllah...

Saman Farooqi's picture

Plz explain how can we store prepared un frying samosas cuz I want to prepare these samosas for my iftar party,plz reply,JazakaAllah...

Fauzia's Kitchen Fun's picture

Half fry them (just to get them somehow solid but do not brown them). Then cool and freeze in airtight containers. When needed, simply remove from the freezer and fry in medium hot oil until they are golden. The half-frying helps prevent samosas from cracking due to dryness in the freezer.

Hi, Can you please tell me what 'ajwain' is? Thanks.

Fauzia's Kitchen Fun's picture

Hi, carom seeds.

A / salam
Dear fauzia im very sorry to post my comment here as Im concern of meat samosa recipe of wich Im unable to access the "add favourite" & "add comment" der and I cudnt get the samosa wraps bcz wen I tap the site the page is cmg blank.i wanted to have a luk of samosa wrap making picture. Plz lemme knw how to hv access of d same.

Fauzia's Kitchen Fun's picture

W/Salaam, let me email you the pic in a little while. :)

Salams. Is it OK if I don't add ajwain to the dough?

Fauzia's Kitchen Fun's picture

W/Salaam, yes it is fine.

Thank you for your kind reply