During the monsoon season, when a drizzle falls outside, many people feel the urge to eat something hot and spicy. Instead of expensive or artificial sweets from stores or ordinary, boring snacks, enjoying the rain becomes twice as pleasant if the aroma of frying samosas drifts from the kitchen.
How to Prepare Perfect Mini-Samosas
You have probably tried samosas before, but this time you should try small, crispy, and spicy mini-samosas with tea. People often complain that when making them at home, the outer shell of the samosa becomes soft or bubbles appear during frying. However, we will present a simple recipe and a special technique that guarantees your mini-samosas will be perfectly crispy on the outside, aromatic inside, and incredibly delicious.
Required Ingredients
To prepare, you will need: 1.5 cups of flour, 1/2 teaspoon of ajwain, 3 tablespoons of ghee or oil (for dough), 3 medium boiled potatoes (mashed), 1/4 cup of boiled green beans, 2 finely chopped green chilies, 1 teaspoon of ginger paste, and spices: 1/4 teaspoon of turmeric, 1 teaspoon of red chili powder, 1/2 teaspoon of amchur powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of roasted cumin powder, fresh cilantro, finely chopped, and salt to taste. Oil is required for frying.
Step-by-Step Cooking Instructions
First, in a wide bowl, mix the flour, ajwain (rubbed between your hands), salt, and 3 tablespoons of ghee. Mix thoroughly by hand so that the dough is evenly distributed throughout the flour. Then gradually add a little firm water to knead a stiff dough, and cover it, letting it rest for 20 minutes. For the filling, heat 1 tablespoon of oil in a pan. Sauté the ginger paste, green chilies, and boiled beans for one minute. Add the mashed potatoes and all the dry spices (turmeric, red chili, amchur, garam masala, cumin, salt) and fry well for 3-4 minutes. Finally, stir in the chopped cilantro and let the filling cool completely.
Form small balls from the kneaded dough. Roll one ball into an oval shape. Cut it in half with a knife. Take one half, brush the straight edge with water, and roll it into a cone. Place 1 teaspoon of potato filling into this cone. Then brush the upper edges with water and tightly close the samosa. Repeat the process for all mini-samosas. Gently heat the oil in a deep pan. Place 5-6 samosas at a time. Keep the heat very low and fry, turning them, until golden and crispy. Frying on low heat will take about 8-10 minutes. The finished samosas are removed and served hot with strong tea and a sweet and sour sauce.
