Who doesn’t love a plate of scrumptious samosas with a cup of chai. Try these mini samosas to break the monotony and you will not complain for sure.
Things to keep in mind
The dough should be stiff and tight.
While make the cone and sticking the edges, use water and stick well.
Leave aside the stuffed samosas for half an hour as this prevent the formation of bubbles at the time of frying.
For 35 to 40 samosas
Time – 75 minutes
For Kneading Dough:
Refined flour – 1.5 cup (200 grams)
Ghee – 2 tbsp (40 grams)
Salt – 1/2 tsp or to taste
Potato – 3 (200 grams) (Boiled)
Green coriander – 2 to 3 tbsp (finely chopped)
Green peas – 2 tbsp
Green chilly – 1 (finely minced)
Ginger – 1/2 inch long piece (grated)
Red chilly powder – 1/4 tsp
Roasted cumin powder – 1/2 tsp
Salt -1/2 tsp or to taste
Garam masala – less than 1/4 tsp
Mango powder – 1/4 tsp
Coriander powder – 1 tsp
Oil – for frying
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