Veggie/Aloo Mini Samosas - Step by Step

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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, chopped finely
1/2 tsp
ginger paste
1/2 tsp
garlic paste
1/2 tsp
red chilli powder
1/2 tsp
coriander powder
1/4 tsp
turmeric powder
salt to taste
1/4 tsp
red chilli 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)

STEP 1: 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.

STEP 2: 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 15 mins. 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.

STEP 3: Form the semi circle into a cone (seal using water) and add your filling into the cone, then seal the top by applying a drop of water and pinching the samosa shut.

STEP 4: Here is an open samosa with the filling and one that's been pressed shut.

STEP 5: And here are the samosas both filled and sealed shut.

STEP 6: 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! :)


Fauzia's Kitchen Fun's picture

Thank you so much dearest Rania!! Sending you MUCH love!

OMG these are so cuties, i just have the urge to grab one at the spot... but..... so far away..:/ Very delicous and tempting no doubt!!!
You both have an amazing site:) Keep it up!!
All the best, Love it!!!

Mashallah. What a great site. Am in love with it. So overwhelmed! Want to try every recipe. Jazakillah khairan

Fauzia's Kitchen Fun's picture

It will be fine.

Salaams I am just wondering if can cook this samoosa pastry slightly because I want to freeze them .j.k.l

Fauzia's Kitchen Fun's picture

W/Salaam, yes half-fry them then freeze. When needed fry them to completion (straight from the freezer) and serve. :)

Fauzia's Kitchen Fun's picture

Hi, yes you can although for this recipe veg oil gives better results.

Hi can i use OLIVE OIL for dough?

Almas Mohammed's picture

Hi Fauzia, Thank you so much for the website. Is there a substitute for ajwain? Thank you.

Fauzia's Kitchen Fun's picture

Hi! You can leave out the ajwain if you do not have it.