Mini Vegetable Samosa Recipe

By | Published | Samosa | 7 Comments

Ingredients :

For the Dough :
Maida – 2 cups
Oil – 4 tbsp
Salt – 1/2 tbsp
Baking Powder – 2 pinches
Ice cold water – for mixing the dough
Oil- Enough to deep fry.

For Masala :
Onions – 2
Potatoes – 1/4 kgs
Carrot – 2
Peas – 100 gms
Beetroot – 1 small
French beans – 7
Salt – As required
Gamram Masala powder – 1/2 tsp
Dry mango powder – 1/2 tsp
Green chillies – 4
Cumin powder – 1/2 tsp
Turmeric powder – 1/2 tsp
 Red chilli powder – 1/2 tsp
Oil – for frying.

Method :

DOUGH :
1.  Sieve maida twice with baking powder and salt.
2.  Blend oil to flour with hands till it resembles fine bread crumbs.
3.  Sprinkle cold water and knead to a stiff dough.
4.  Knead well for several minutes till the dough becomes elastic and pliable.
5.  Keep under wet cloth for 1/2 an hour.

MASALA :
1.  Cut onions lengthwise and other vegetables to small pieces.
2.  Pressure cook potatoes. Peel and mash coarsely.
3.  Steam other vegetables without adding water.
4.  Mince green chillies.
5.  Heat oil in a frying pan, Add cumin  powder, minced green chilles and then onion.
6.  Fry till crisp. Add other vegetables and stir till moisture evaporates.
7.  Add other powdered spices and remove from fire.

PREPARATION OF SAMOSAS :

1.  Divide the dough into 8 balls.
2.  Roll out each ball into very thin chappathi using maida for dusting.
3.  Apply 1 teaspoon of oil on one chappathi and dust little maida on top.
4.  Keep second chappathi on top. Prepare in the same manner so that 4 chappathis are in one pile.
5.  Roll lightly on top. Make rest of the dough in the same manner.
6.  Heat a tawa and place one pile of chappathis on top.
7.  Gently turn over when it starts to bubble up.
8.  After turning peel off the first layer.
9.  Every time after turning over peel off top chappathi, so that all the chappathis are roased on one side only.
10. Cut each chappathi into 2 1/2 inch width strips like ribbon, Keep covered under wet cloth each time.
11. Make a paste of maida by mixing it with just enough water (2 tbsp of maida)
12. Take one strip and make triangular pocket at one end, like a cone.
13. Seal the overlapping portion with maida paste (shaded part shown in figure).
14. Keep little masala inside the pocket.
15. Flod and roll the strip in such a way that it remains in triangular shape.
16. At the end of overlapping seal with maida paste.
17. Prepare all the samosas and keep under a wet muslin cloth till the time of deep frying.
18. Deep fry few samosas at a time in hot oil (in reduced flame) till crisp and brown. Serve with tomato ketchup.

Note :
For crisp samosas – The dough should be kneaded properly.  Deep fry for a longer time in reduced flame.

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Feel free to comment or share your thoughts on this recipe of Mini Vegetable Samosa from Awesome Cuisine.

7 thoughts on “Mini Vegetable Samosa

  1. rama said on March 9, 2009 at 4:44 am

    really good to know these recipies

  2. rama said on March 9, 2009 at 4:42 am

    Really superb to note such recipies

  3. sumathi sundararajan said on December 18, 2008 at 11:18 pm

    yummy fooditems.very helpful for new learners.

  4. lakshmi said on December 14, 2008 at 1:48 am

    Hai, I am a newly married girl. I am in Madurai.Now only i am practicing to cook normal recipes like sambar, poriyal etc., I want to know some different recipes with normal ingredients. so pls send me some recipes to me in tamil. I like your program. But in my home i cant see that. Expecting your favourable reply. Bye.

  5. revathi krishnan said on June 17, 2008 at 11:22 am

    great

  6. Mrs mala venkat said on February 10, 2008 at 1:38 am

    excellent

  7. Manju Bhargavi said on January 11, 2008 at 8:59 am

    i like to know the recipe for chiku dosa an andhara tiffen verity. please send me the recipe it will be use full to me.
    bye.

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