When it comes to Indian cuisine, few snacks evoke as much delight and nostalgia as the beloved samosa. These crispy, golden parcels of joy are traditionally filled with a spicy mixture of potatoes and peas, but today, we’re diving into the world of mini samosas. These bite-sized delights can be stuffed with a variety of fillings, with spiced beef and potatoes being the most popular. Recently, I had the opportunity to prepare a batch of these mini samosas for a family gathering, and they were a hit. The crispy exterior coupled with the flavorful filling was a combination that everyone enjoyed. My family, from the youngest to the oldest, couldn’t get enough of them, and they quickly disappeared from the serving platter. There’s something incredibly satisfying about these mini treats, making them perfect for parties or as an appetizer before dinner.
Ingredients
To make mini samosas, you’ll need a variety of ingredients that come together to create the perfect balance of flavor and texture. Here’s what you’ll need for the filling and the dough:
For the Dough:
- 2 cups all-purpose flour
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- Water (as needed)
For the Potato Filling:
- 3 medium potatoes, boiled and mashed
- 1 cup green peas
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves, chopped
For the Beef Filling:
- 250 grams ground beef
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- Fresh coriander leaves, chopped
Instructions
Step 1: Prepare the Dough
In a large bowl, combine the flour and salt. Add the oil and mix well until the mixture resembles breadcrumbs. Gradually add water, a little at a time, and knead into a smooth and firm dough. Cover the dough with a damp cloth and set aside for at least 30 minutes.
Step 2: Make the Potato Filling
Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute. Add the peas, mashed potatoes, turmeric powder, garam masala, and salt. Mix well and cook for 5-7 minutes until the mixture is well combined. Remove from heat and stir in the chopped coriander leaves. Set aside to cool.
Step 3: Make the Beef Filling
In another pan, heat oil over medium heat. Add the cumin seeds and let them crackle. Add the chopped onions and sauté until they turn golden. Stir in the ginger-garlic paste and cook for a minute. Add the ground beef, coriander powder, garam masala, and salt. Cook until the beef is browned and cooked through, about 10 minutes. Stir in the chopped coriander leaves and remove from heat. Let it cool completely.
Step 4: Assemble the Samosas
Divide the dough into equal portions and roll each portion into a small ball. Roll out each ball into a thin circle on a lightly floured surface. Cut the circle in half to form two semi-circles. Take one semi-circle and form a cone by bringing the straight edges together and sealing with a little water. Fill the cone with a spoonful of either the potato or beef filling. Seal the edges by pressing them together or using a fork to crimp. Repeat with the remaining dough and filling.
Step 5: Fry the Samosas
Heat oil in a deep pan over medium heat. Once the oil is hot, carefully slide in a few samosas at a time. Fry until they are golden brown and crispy, turning occasionally. Remove with a slotted spoon and drain on paper towels. Serve hot.
Nutrition Facts
These mini samosas are not only delicious but also reasonably nutritious when consumed in moderation. Here’s a breakdown of the nutritional information:
- Servings: Approximately 20 mini samosas
- Calories per Serving: 80-90 calories (depends on the filling)
Preparation Time
While making mini samosas from scratch may seem daunting, the process is quite rewarding. Here’s a breakdown of the time you’ll need:
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour and 15 minutes
How to Serve
Mini samosas are incredibly versatile and can be served in a variety of ways. Here are some serving suggestions:
- As an appetizer with mint chutney or tamarind sauce for dipping.
- As a part of a larger Indian-themed meal alongside curries and rice.
- As a party snack, arranged on a platter with other finger foods.
- Packed in lunch boxes for a delightful surprise.
- Served with a cup of chai tea for a classic Indian snack experience.
Additional Tips
To ensure your mini samosas turn out perfectly every time, consider these additional tips:
- Tip 1: Ensure the dough is neither too dry nor too sticky for easy handling.
- Tip 2: Allow the fillings to cool completely before stuffing to prevent the dough from getting soggy.
- Tip 3: Don’t overcrowd the frying pan. Fry in small batches for even cooking.
- Tip 4: If you prefer baking, brush the samosas with oil and bake at 375°F (190°C) until golden brown.
- Tip 5: Experiment with different fillings such as cheese, lentils, or chicken for variety.
FAQ Section
Here are some frequently asked questions about mini samosas:
Q1: Can I freeze mini samosas?
A1: Yes, you can freeze them after shaping. Place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag. Fry directly from frozen, adding a few extra minutes to the cooking time.
Q2: Can I use store-bought pastry for the samosas?
A2: Absolutely! Using pre-made pastry can save time. Look for spring roll wrappers or filo pastry for a similar result.
Q3: How do I make the samosas less spicy?
A3: Adjust the spices to suit your taste. Reduce the amount of garam masala and omit any green chilies if used.
Q4: What dips pair well with samosas?
A4: Mint chutney, tamarind sauce, and yogurt-based dips are classic choices. You can also try sweet chili sauce or a spicy ketchup for a different twist.
Q5: Can I make the samosas in advance?
A5: Yes, you can prepare the dough and filling a day ahead and keep them refrigerated. Assemble and fry them just before serving for the best texture.