Monday, 10 April 2017


Prep Time  :  20 mins
Cooking Time  : 35 mins
Serve  : 4

All purpose flour   -  1 cup
Oil  -  2 tbsp
Salt  -  to taste
Carom seeds  -  1/4 tsp
Onion seeds  -  1/4 tsp
Oil   -  for frying
For stuffing
Boiled potatoes  -  1 bowl
Cashew  nuts  -  8 - 10
Raisins  -  1 tbsp
Chopped green chilly  -  1 - 2
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Coriander powder  -  1/4 tsp
Ginger garlic paste  -  1 tsp
Roasted cumin seeds powder  -  1/2 tsp
Cumin seeds  -  1/4 tsp
Black mustard seeds  -  1/4 tsp
Asafoetida  -  1/4 tsp
Dry mango powder/amchur  -  1/4 tsp
Black pepper powder  -  1/4 tsp
Chopped coriander leaves  -  1 tbsp

Take a bowl add all purpose flour,carom seeds,onion seeds,salt and oil and mix well.
Make a crumb like texture.
Knead a soft dough and keep aside for 15 mins.
Boil potatoes peel and crush them.
Heat 2 tbsp oil in a pan.
Add cumin seeds,black mustard seeds and asafoetida to crackle.
Add boiled n crushed potatoes,salt,roasted cumin seeds,red chilly powder,turmeric powder,coriander powder and green chilly and saute for 3 - 4 mins.
Dont mash the potatoes completely just crumble it with hand.
Add amchur powder/dry mango powder,cashew nuts,raisins and coriander leaves and mix well.
Now stuffing is ready.
Let it cool.
Now roll a small dough just like small chapati.
Cut into two halves.
Apply water to half of cut shape it cones press it stuff the potato filling.
Seal the edges of mini samosa.
Heat enough oil in a pan.
Place the mini samosa lower the heat and fry till light brown and crispy.
Serve hot mini samosa with tea.