Veggie/Aloo Mini 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
Ingredients for Filling
- 1/4 kg white potatoes
- 1/2 cup peas
- 2 tbsp butter
- 1/4 tsp whole cumin
- 1 tsp fennel seeds
- 2-3 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 optional
- juice of half a lemon
- 1 tsp tamarind/aamli juice
- 3 tbsp chopped coriander
- 1-2 green chillies chopped
Ingredients for Wraps
- 2 cups all-purpose flour/maida
- 1/2 tsp ajwain
- 1 tsp salt
- 5 tbsp 1/4 cup oil (warmed)
- warm water quarter to half cup...use gradually as you knead
Instructions
- 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??
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 ?
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! 🙂
Dear Fauzia, plz plz plz
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….
Hi, sorry for the late reply,
Hi, sorry for the late reply, yes you can prepare these earlier! Just seeing your message now so it must already be too late.
No sorry plz I can understand
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…
Plz explain how can we store
Plz explain how can we store prepared un frying samosas cuz I want to prepare these samosas for my iftar party,plz reply,JazakaAllah…
Half fry them (just to get
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
Hi, Can you please tell me what ‘ajwain’ is? Thanks.
Hi, carom seeds.
Hi, carom seeds.
A / salam
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.
W/Salaam, let me email you
W/Salaam, let me email you the pic in a little while. 🙂
Salams. Is it OK if I don’t
Salams. Is it OK if I don’t add ajwain to the dough?
W/Salaam, yes it is fine.
W/Salaam, yes it is fine.
Thank you for your kind reply
Thank you for your kind reply