Mini Dry Samosa is a delicious snack capable of satisfying your taste buds on its own, but it can be served with sweet Tamarind chutney or with Green Chutney. You can also prepare its Chaat with Chole. They can also satisfy your urge for something spicy and crispy whenever you are hungry as they are filling too. Finally, I would like you to visit my other Snacks Recipe like
Punjabi Methi Masala Mathri Recipe etc.
Instructions for how to make Mini Dry Samosa:
- Firstly, prepare dough for Samosa by taking all purpose flour in a large bowl & then add 1/4 tsp salt, 1/4 tsp carom seeds and 2 tbsp ghee to it.
- Mix Ghee well with flour. Make sure flour holds shape.
- Add water gradually and knead a hard dough like samosa dough. It will take 1/4 cup of water to knead this much dough.
- Cover the dough and keep it for 20-25 minutes. Dough will be set and ready.
- To make stuffing for samosas, take a mixer/grinder jar. Add boondi or sev to it.
- Then add sesame seeds, fennel seeds, coriander powder, red chili powder, garam masala, chaat masala and salt to it.
- Grind them coarsely and then take out the mixture in a bowl.
- Add chopped cashew nuts, raisins and tamarind chutney to this mixture. Mix well & stuffing is ready.
- After 30 minutes, knead the dough slightly more. Then divide the dough into 12 equal portions and give them a shape of ball.
- Take one ball on a rolling board and then roll it out with a rolling pin lengthwise.
- Cut the rolled dough into two equal parts with the help of a knife.
- Fold one part making a cone shape and while making cone, stick both ends with water.
- Hold the cone between your thumb and first finger. Then add half-a-teaspoon of stuffing to the cone. After filling the stuffing, fold (put a plate) in the back edge, stick both the top edges with the help of water.
- Likewise, prepare all the 24 samosas. Let the samosas remain like this for 15-20 minutes.
- To fry the samosas, heat oil in a kadai. To fry the samosas, heat the oil over low flame. When oil is sufficiently hot, carefully slide or drop samosas in it. Drop as many samosas into the kadai/wok as possible.
- When the samosas come up, flip the samosas and then fry them till they turn golden brown.
- Hot Mini Samosas of completely different flavors are ready to serve.
- Store them in an air tight container for 15-20 days after the samosas have cooled down completely.
1. Ingredients Preview.
2. Take all purpose flour in a large bowl and then add 1/4 tsp salt, 1/4 tsp carom seeds and 2 tbsp ghee to it.
3. Mix Ghee well with flour. Make sure flour holds shape.
4. Add water gradually and knead a hard dough like samosa dough. It will take 1/4 cup of water to knead this much dough.
5. Cover the dough and keep it for 20-25 minutes. Dough will be set and ready.
6. To make stuffing for samosas, take a mixer/grinder jar. Add boondi or sev to it.
7. Then add sesame seeds, fennel seeds, coriander powder, red chili powder, garam masala, chaat masala and salt to it.
8. Grind them coarsely and then take out the mixture in a bowl.
9. Add chopped cashew nuts and raisin to this mixture.
10. Finally, add 1 tbsp tamarind chutney and mix it well.
11. Stuffing for Mini Dry Samosas is ready.
12. After 30 minutes, knead the dough slightly more. Then divide the dough into 12 equal portions and give them a shape of ball ( like medium-sized lemon).
13. Take one ball on a rolling board and then roll it out with a rolling pin lengthwise.
14. Cut the rolled dough into two equal parts with the help of a knife.
15. Fold one part making a cone shape and while making cone, stick both ends with water.
16. Hold the cone between your thumb and first finger. Then add half-a-teaspoon of stuffing to the cone. After filling the stuffing, fold (put a plate) in the back edge, stick both the top edges with the help of water.
17. Mini dry samosa is ready to fry. Make sure to close the edges properly, otherwise it will open while frying.
18. Likewise, prepare all the 24 samosas. Let the samosas remain like this for 15-20 minutes.
19. To fry the samosas, heat oil in a kadai. To fry the samosas, heat the oil over low flame. When oil is sufficiently hot, carefully slide or drop samosas in it. Drop as many samosas into the kadai/wok as possible.
20. When the samosas come up, flip the samosas and then fry them till they turn golden brown. It takes 17-18 minutes to fry samosas for a single time.
21. Hot Mini Samosas of completely different flavors are ready to serve. Store them in an air tight container for 15-20 days after the samosas have cooled down completely.
Tips:
- Make sure to knead a stiff dough.
- You can take any Namkeen instead of Boondi like Sev, Aloo Bhujia or Gathiya.
- If any Namkeen is not available then you can 3/4 cup of roasted gram flour/ besan. But it will taste little different.
- If Tamarind Chutney is not available then alternatively, you can use 1 tbsp tamarind pulp and 1 tsp sugar or you can use 1 tbsp tomato ketchup.
- Make sure to close the edges properly, otherwise it will open while frying.
- After filling the samosas and keep them for a while, prevents them from bubbles coming over the samosas.
- To make crispy Mini Dry Samosa, fry them on low flame.
AuthorNidhi kakkarIngredients
Directions
1. Ingredients Preview.
2. Take all purpose flour in a large bowl and then add 1/4 tsp salt, 1/4 tsp carom seeds and 2 tbsp ghee to it.
3. Mix Ghee well with flour. Make sure flour holds shape.
4. Add water gradually and knead a hard dough like samosa dough. It will take 1/4 cup of water to knead this much dough.
5. Cover the dough and keep it for 20-25 minutes. Dough will be set and ready.
6. To make stuffing for samosas, take a mixer/grinder jar. Add boondi or sev to it.
7. Then add sesame seeds, fennel seeds, coriander powder, red chili powder, garam masala, chaat masala and salt to it.
8. Grind them coarsely and then take out the mixture in a bowl.
9. Add chopped cashew nuts and raisin to this mixture.
10. Finally, add 1 tbsp tamarind chutney and mix it well.
11. Stuffing for Mini Dry Samosas is ready.
12. After 30 minutes, knead the dough slightly more. Then divide the dough into 12 equal portions and give them a shape of ball ( like medium-sized lemon).
13. Take one ball on a rolling board and then roll it out with a rolling pin lengthwise.
14. Cut the rolled dough into two equal parts with the help of a knife.
15. Fold one part making a cone shape and while making cone, stick both ends with water.
16. Hold the cone between your thumb and first finger. Then add half-a-teaspoon of stuffing to the cone. After filling the stuffing, fold (put a plate) in the back edge, stick both the top edges with the help of water.
17. Mini dry samosa is ready to fry. Make sure to close the edges properly, otherwise it will open while frying.
18. Likewise, prepare all the 24 samosas. Let the samosas remain like this for 15-20 minutes.
19. To fry the samosas, heat oil in a kadai. To fry the samosas, heat the oil over low flame. When oil is sufficiently hot, carefully slide or drop samosas in it. Drop as many samosas into the kadai/wok as possible.
20. When the samosas come up, flip the samosas and then fry them till they turn golden brown. It takes 17-18 minutes to fry samosas for a single time.
21. Hot Mini Samosas of completely different flavors are ready to serve. Store them in an air tight container for 15-20 days after the samosas have cooled down completely.
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