Mini Samosa
Have you wanted to make a wonderfully crisp samosa with savory or sweet fillings? These are crispy mini samosa perfect to serve before a meal as an appetizer or as a snack any time during the day.
At home one of the most common snack for afternoon tea were the Punjabi samosas and pakoras. Mom would buy them from the local farsan shop and of course, they were always wonderfully crisp on the outside with delicious spicy potato on the inside.
Being far away from home of course you miss these things! So, I started making them myself. At first, the samosas were nice but not wonderfully crisp on the outside. How do they do that? So, I started making samosa with filo pastry
After a few trials and errors (actually, it was my mom that helped figure it out) I finally have the best samosa recipe using homemade pastry. It’s crisp on the outside and you can use many different fillings from spicy samosa to sweet coconut.
I’m so excited about this recipe I’ve given you a few different options for fillings. I hope you will enjoy them.
Ingredients and substitutes
- Flour – all-purpose or maida works best for this. Whole wheat makes a softer samosa so use regular white flour.
- Ghee – this coast each and every grain of flour which results in a crisp dough
- Potato filling
- Potatoes – I like using Yukon gold white potatoes but any potatoes as long as they can be cooked soft to almost mashed consistency would work.
- spices – I like a combination of cumin, coriander, turmeric, and chopped green chilies because I like a yellow color for my filling but you can also use chili powder.
- Meat filling
- Meat – I always use ground beef but you can also use ground chicken for the filling
- Spices – made with onion, garlic, ginger, coriander, cumin, turmeric, and chili powder. Of course, sometimes I skip these spices and use my good old bottle of masala.
- Sweet filling
- The coconut-grated coconut must be fresh, not desiccated. It must be cooked until almost all moisture has evaporated.
- Jaggery – works great but if you like you can also use brown sugar.
- Spice – I like to use cardamom and some nuts.
- Oil – Use vegetable oil such as canola, sunflower, coconut, or grapeseed that can be cooked at a high smoking point. Do not use olive oil as it should not be heated on high and will make a very soggy samosa.
Tips for making the samosa
- To make the pastry do not skip on the ghee. You can also use vegetable shortening but it is an important ingredient to get a nice crisp pastry.
- I have given you three options for filling but the pastry makes enough dough for only 12 mini samosas. If you choose to make more than one filling you may want to make more pasty dough too.
- The dough must not be too soft, we want a stiff dough so avoid adding too much liquid and do not over-knead.
- The filling is easy to make and can be made up to 2 days ahead of time. Or can be frozen in the fridge for up to a month.
- Once you fill the samosas, place them in the fridge, then deep fry them when you are ready to serve. Samosas are best served hot and take no more than 2 to 3 minutes to fry.
- When deep-frying the samosas remember the filling is already cooked. You only need about 2 to 3 minutes to cook each mini samosa.
- Leftovers can be kept in the fridge for 3 to 4 days. You can also freeze them for up to a month.
How to shape the samosa
- Roll each ball into a circle approximately 6 inches or 13 cm in diameter. Each circle makes 2 samosas
Pro tip – resting the dough between steps will relax the gluten and prevent it from shrinking. - Cut each circle in half. Working with one semi-circle at a time fold it into a cone.
- Then fill the cone with your choice of filling and seal the top ends close.
Pro tip – these samosas can be covered and kept in the fridge for up to 24 hours. You can also freeze them on a tray for up to a month. Thaw in the fridge overnight. Make sure to deep fry them just before serving.
What do you serve with samosa?
Samosas are usually served with cilantro or mint chutney, tamarind chutney, and of course variety of coconut chutneys. Today, I serve it with green coconut chutney, ketchup, and tamarind chutney. (Recipes below)
- Biscuit Donuts
- Almond Coconut Cookies
- Meat Patties – Meat Puff Pastry
- Wedding Paprees (rice crackers)
- Chole Recipe
Frequently asked questions
Yes, you can make the samosas ahead of time and reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
Yes, you can freeze the uncooked samosas. Place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. To cook from frozen, bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until golden brown and cooked through.
Yes, you can use store-bought pastry dough such as spring roll wrappers or puff pastry sheets to make the samosas. Follow the instructions on the package for best results.
Yes, you can prepare the filling ahead of time and store it in an airtight container in the refrigerator for up to 2 days. Allow the filling to come to room temperature before filling the samosas.
Yes, you can bake the samosas for a healthier alternative. Place the filled samosas on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until golden brown and crispy.
Yes, you can customize the filling to suit your preferences. Popular options include spiced potatoes, peas, lentils, or minced meat. Adjust the seasoning and cooking time accordingly.
To prevent the samosas from becoming soggy, ensure that the filling is completely cooled before filling the pastry dough. Additionally, make sure the oil is hot enough (around 350°F or 175°C) before frying the samosas, and do not overcrowd the pan. Drain the fried samosas on a paper towel-lined plate to remove excess oil.
Pin this and other East-Indian Recipes on Pinterest here. Don’t forget to like and Follow for more recipes.
Ingredients
Samosa pastry dough
- 2 cups All-purpose flour
- 2 tbsp Ghee melted
- ½ tsp Salt
- ½ tsp Caraway seeds toasted
- ¾ cup Water up tp 1 cup
Potato filling
- 2 large Potatoes cut into cubes
- 1 tbsp Oil
- 4 Curry leaves
- ½ small Onion
- 1 clove Garlic minced
- ½ inch Ginger minced
- ½ cup Peas fresh or frozen
- 1 tbsp Lemon juice
- ½ cup Cilantro coriander leaves chopped
Meat filling
- 250 grams Ground meat beef, chicken or pork
- 1 small Onion
- 2 clvoes Garlic minced
- 1 inch Ginger minced
- 1 tbsp Coriander powder dhania
- 1 tsp Cumin powder jeera
- ½ tsp Turmeric powder haldi
- 1 tsp Chili powder
- 1 Greem chilly sliced
- 1 tbsp Lemon juice
Sweet coconut filling
- 3 cups Grated coconut
- 1 cup Jaggery or more
- ½ tsp Cardamom powder
- ½ tsp Vanilla extract
- ½ cup Chopped nuts cashews, pistachios, almonds
- ¼ cup Chopped raisins.
Deep frying
- 1 ltr Cooking oil
Green coconut chutney
- ½ cup Grated fresh coconut
- 1 cup Cilantro
- 1 Green chilly chopped
- ½ clove Garlic
- ¼ inch Ginger
- 2 tbsp chopped onion
- ½ tsp Tamarind paste or a small piece of tamarind
- 1 tsp Sugar
- ½ tsp Salt
- ¼ tsp Pepper
Tamarind chutney
- ½ cup Tamarind paste or 2 tbsp tamarind paste
- 2 large Date
- ¼ cup Jaggery or 2 tbsp palm sugar
- 1 tsp Chilly powder
Instructions
Samosa pastry
- In a bowl, add the flour, salt, and caraway seeds. Then add the melted ghee and rub it well in the flour. Pro tip – you want to spend some time rubbing the flour and ghee. This is the first secret to making a pastry-like dough.
- Next, add water and combine well. Make sure to use less rather than too much water. You want a rough, not wet dough. Pro tip– the second secret to making a good pastry dough is not to over-knead it. Kneading too much will activate the gluten in the dough making it soft. We want a crispy flaky dough.
- Cover the dough and let it rest for at least 15 minutes. You can leave this dough in the fridge for up to 24 hours. Pro tip – if you have leftover dough, roll and cut it into squares. Then deep fry to make shankar pari.
Potato samosa filling
- In a skillet, add the oil and curry leaves. Then saute the onions, garlic, and ginger until the onions are translucent.
- Then, add the spices (coriander, cumin, turmeric) followed by the potatoes and peas. Cook for 2 minutes making sure everything is well combined.
- Add, 2 tbsp water, cover the pan and cook on low heat until potatoes are soft enough to mash. Pro tip – you may need to add a few more tablespoons of water to prevent it from burning but add the water gradually a few tablespoons at a time not all at once.
- Once the potatoes are tender, add the lemon juice and chopped cilantro. Combine well and set aside to cool to room temperature. Pro tip – you want the filling to be almost room temperature when filling the pastry as it is easier to work with.
Meat samosa filling
- In a skillet, add the oil and saute the onions. Then add the ginger and garlic followed by the ground meat (chicken or beef). Breaking the meat apart cook on high until the meat is no longer pink and most of the water has evaporated.
- Next, add the spices and season with salt and pepper. Cook on low until the meat is cooked about 10 minutes for chicken and 15 minutes for beef. Pro tip – if the meat is too dry, add a few tablespoons of water to prevent it from burning.
- Once the meat is cooked and all the water has evaporated, add the lemon juice and chopped cilantro. Combine well, taste, and adjust seasoning. Cool to room temperature to fill in the samosa.
Sweet coconut samosa filling
- In a skillet over medium heat, add the grated coconut and jaggery. Cook until the jaggery is completely dissolved. Then cook until everything is absorbed and the coconut is dry again.
- Taste and adjust sweetness. If necessary add a few teaspoons of sugar. Then add the cardamom powder and vanilla extract followed by the chopped nuts and raisins. Cool to room temperature to fill in the samosa.
Assemble
- Once the dough is rested. Knead briefly to make it smooth. Then divide the dough in half and each half into 6 to make 12 mini samosas.
- Roll each portion into a smooth ball. Let rest for 10 minutes. Then, roll each ball into a circle approximately 6 inches or 13 cm in diameter. Each circle makes 2 samosasPro tip – resting the dough between steps will relax the gluten and prevent it from shrinking.
- Cut each circle in half. Working with one semi-circle at a time fold it into a cone. Then fill the cone with your choice of filling and seal the top ends close. Pro tip – these samosas can be covered and kept in the fridge for up to 24 hours. You can also freeze them on a tray for up to a month. Thaw in the fridge overnight. Make sure to deep fry them just before serving.
Deep fry
- In a large pot, pour the oil and heat it on medium-high heat. The oil must be hot but not too hot about 325°F to 350°F. No more. Pro tip – as a guide for oil temperature – If you drop a samosa in there it should come up in 30 seconds. If it comes up before that meaning it's too hot, and of course, longer than it's not hot enough.
- Deep fry the samosa for about 2 to 3 minutes each. Serve along with some sauce and chutney. I serve with my green chutney, tomato ketchup, and tamarind chutney.
Green chutney
- Place all ingredients in a food processor and blend until smooth. Taste and adjust seasoning. Pro tip– a green chutney has to have a good balance of freshness from the cilantro along with the slight spice from the chilly, and sourness from the tamarind. The little sugar helps bring it all together but adjust these based on your preference.
Tamarind chutney
- Place all ingredients in a food processor and blend until smooth. Taste and adjust seasoning and sweetness. Pro tip – tamarind chutney is sour, sweet with a slight zing from the chilly but adjust based on your preference.
Recipe Notes
- To make the pastry do not skip on the ghee. You can also use vegetable shortening but it is an important ingredient to get a nice crisp pastry.
- I have given you three options for filling but the pastry makes enough dough for only 12 mini samosas. If you choose to make more than one filling you may want to make more pasty dough too.
- The dough must not be too soft, we want a stiff dough so avoid adding too much liquid and do not over knead.
- The filling is easy to make and can be made up to 2 days ahead of time. Or can be frozen in the fridge for up to a month.
- Once you fill the samosas, place them in the fridge, then deep fry when you are ready to serve. Samosas are best served hot and take no more than 2 to 3 minutes to fry.
- When deep-frying the samosas remember the filling is already cooked. You only need about 2 to 3 minutes to cook each mini samosa.
- Leftovers can be kept in the fridge for 3 to 4 days. You can also freeze them for up to a month.
About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you