Crispy Mini Samosas with Tangy Green Chutney Filling
30 minutes
798 reads
About Crispy Mini Samosas with Tangy Green Chutney Filling
Experience the irresistible flavors of India with these delightful mini samosas! This recipe puts a delicious twist on a classic street food favorite by incorporating a vibrant green chutney into the traditional potato filling. The result? A burst of tangy, spicy, and aromatic goodness in every bite.These bite-sized treats are perfect for parties, snacks, or a delightful teatime indulgence. The crispy samosa pastry perfectly complements the flavorful potato filling, spiced with cumin, chili, and fragrant coriander. Prepare to be amazed by the ease of this recipe and the incredible taste it delivers!I've added a personal touch by blending in the green chutney, elevating the traditional samosa to a whole new level of deliciousness. Get ready to impress your friends and family with these incredibly addictive mini samosas!
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Recipe Time & More
Prep20 minutes
Cook10 minutes
Total30 minutes
Ingredients
- 4 Potato chopped, medium sized
- 1 leaf Coriander dhania
- 4 Chilli green
- 1 tsp Cumin Seeds
- 4 Garlic
- 1 tsp Chili Powder red
- 1/2 tsp Turmeric Powder haldi
- tsp Coriander dhania, powder1
- 1.5 tsp Salt or as per taste
- Oil as required
- 11/2 cup All-Purpose Flour maida
Instructions
Prepare the Dough
- Combine flour, salt, and oil. Gradually add water, mixing until a smooth, pliable dough forms. Knead for 5-7 minutes, then cover and let rest for at least 30 minutes.
Make the Green Chutney
- Combine all chutney ingredients in a blender and blend until smooth. Adjust consistency with water as needed.
Prepare the Potato Filling
- Heat oil in a pan. Add cumin seeds and let them splutter. Add diced potatoes and cook until tender, about 10-12 minutes. Stir in red chili powder, turmeric powder, coriander powder, and salt. Cook for another 2-3 minutes.
Combine Filling and Chutney
- Remove from heat and let the potatoes cool slightly. Stir in the prepared green chutney. Mix well to combine.
Assemble the Samosas
- Roll out the rested dough thinly. Cut into circles or squares. Fill each circle/square with the potato and chutney mixture. Fold into a cone shape, sealing the edges tightly. (A small plastic mold can be helpful for shaping)
Fry the Samosas
- Heat oil in a deep pan or kadai for deep frying. Carefully fry the samosas in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy on all sides. Remove and drain on paper towels.
Serve
- Serve hot with your favorite chutney or dipping sauce.
Recipe Notes
Expert Tips for Perfect Mini Samosas
- For extra crispy samosas, add a tablespoon of rice flour to the dough.
- Don't overcrowd the pan while frying; this will lower the oil temperature and result in soggy samosas.
- For a smoother chutney, strain the blended mixture through a fine-mesh sieve.
- Adjust the amount of green chilies in both the chutney and the filling to control the spice level to your preference.
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Recipe Nutrition
Calories: 750kcalCarbohydrates: 135gProtein: 18gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgFiber: 6gSugar: 1g
Neha Sharma
Articles: 8
5 Comments
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Absolutely delicious! Can’t wait to try it.
Looks so mouthwatering! Thanks for sharing.
Absolutely mouthwatering! Great share.
This looks fantastic! Appreciate the share.
This looks so good! Can’t wait to cook it.