Mini samosa recipe

Directions

• Crafting the Perfect Dough (The Samosa Shell).
• Grab a large mixing bowl – this will be your workspace for the dough.
• Into your bowl, add the 4 cups of all-purpose flour, 1/2 teaspoon of ajwain, and 1 ½ teaspoons of salt. Give them a good whisk to ensure they're well combined.
• Now, slowly drizzle in the oil. The amount will vary, but you're aiming for a mixture that resembles coarse crumbs when rubbed between your palms. This step, known as "moin," is crucial for a flaky samosa.
• To test if you've added enough oil, take a small portion of the flour mixture and try to form a ball. If it holds its shape without crumbling, you're good to go. If not, add a little more oil and mix again.
• Gradually add water, a little at a time, and knead the mixture. Continue kneading until you have a firm, smooth, and pliable dough. It should be neither too stiff nor too sticky. Cover the dough with a damp cloth and let it rest for at least 20-30 minutes while you prepare the filling.
• Preparing the Flavorful Potato Filling.
• In a separate large bowl, mash your 1 ½ kg of boiled potatoes. You can leave a few small chunks for texture if you like.
• Add the 1 teaspoon of crushed coriander seeds, 1 teaspoon of chili flakes, 1 teaspoon of black pepper, 1 ½ teaspoons of salt, 1 teaspoon of amchur powder, 1 teaspoon of fennel seeds, and 1/2 teaspoon of garam masala to the mashed potatoes.
• Stir in your chopped green chilies and crushed fresh coriander leaves.
• sing your hands or a spoon, gently but thoroughly mix all the ingredients until the spices are evenly distributed throughout the potato mixture. Be careful not to over-mash the potatoes at this stage.
• Assembling and Frying Your Samosas.
• Once your dough has rested, knead it lightly again. Divide the dough into equal-sized balls. The size will depend on how big you want your samosas to be.
• On a lightly floured surface, take one dough ball and roll it out into an oval or circular shape, about 6-7 inches in diameter and medium thickness.
• Cut the rolled-out dough from the middle, creating two semi-circles.
• Take one semi-circle. Apply a little water along one straight edge. Fold the two straight edges together to form a cone shape, pressing firmly to seal the seam. This sealed edge will be the back seam of your samosa.
• Hold the cone in one hand and spoon in a generous amount of your potato filling. Don't overfill, or it will be hard to seal.
• Apply a little water to the open edges of the cone. Gently bring the edges together, making a pleat on one side to help create that classic triangular shape. Press firmly along all seams to seal the samosa completely. Repeat this process with the remaining dough and filling.
• In a deep pan or kadai, heat enough oil for deep frying over medium heat. To test if the oil is ready, drop a small piece of dough into it. It should sizzle and slowly rise to the surface.
• Carefully slide the prepared samosas into the hot oil, ensuring you don't overcrowd the pan. Fry them in batches, turning occasionally, until they turn a beautiful golden brown and look crispy on all sides. This usually takes about 8-12 minutes per batch.
• Once golden and crisp, remove the samosas with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
• Serve your freshly fried, piping hot samosas with your favorite red and green chutneys for the ultimate treat!