Monday, December 16, 2013


This is my 100th post to this blog of mine. I am happy to share the recipe for 'cocktail / mini samosas' - one of my all-time favorites. 

Samosas have been the hot favorites of North Indians. I still remember gorging on the 'garama garam' samosas  my aunt and uncle would get us, along with garam jalebis while growing up in Delhi. 

'Samosas' enjoy universal appeal today. Samosas enjoy such a great popularity that they have earned a place in all restaurants' menu cards not only all over India but also abroad. 

Most of us love to grab a bunch of samosas from our favorite restaurant along with sweet chutney / green chutney and fried green chillies. That is the easiest - buy them, relish them. But when we make them at home, we can have a pot full of samosas and enjoy the satisfaction of making and eating a restaurant-item-made-at-home. It may sound a little bit laborious but good planning and some time and inclination at hand will help you enjoy the process. Not to forget the compliments you'll be able to pocket at the end of the day!


Makes 18-20 samosas


For the covering
  1. Maida – 2 cups
  2. Rava – 2 tbsp
  3. Melted ghee – 8 - 9 tsp
  4. Salt to taste
  5. Ajwain – 1 tsp
  6. A little warm water
  7. Oil for frying

For the stuffing

  1. Potatoes - 4 medium sized ones
  2. Carrot - 1 (cut in small pieces)
  3. Peas - 1/2 cup
  4. Onion - 1 small (chopped)
  5. Cumin seeds - 1 tsp
  6. Asafetida - a pinch
  7. Turmeric powder - 1/2 tsp
  8. Coriander powder - 1 1/2 - 2 tsp
  9. Garam masala - 1 tsp
  10. Amchur ( dry mango powder) - 1 tsp
  11. Salt to taste
  12. Oil - 2 tsp


For the covering

  1. Mix maida, rava, and salt. Crush ajwain between your palms and add it.
  2. Mix well.
  3. Add 4 tsps of melted ghee and mix together.
  4. Add the remaining ghee and mix well.
  5. Add warm water little by little and knead into firm dough and keep covered for at least 20 minutes.

  1. Boil the potatoes with turmeric powder and salt. Cool and peel and mash them.
  2. Boil the carrots and peas with salt.
  3. Heat 2 tsps of oil in a pan and add cumin seeds. When they crackle add asafetida and chopped onion and fry till light brown.
  4. Add coriander powder, red chilli powder, garam masala and amchur powder and stir for a few seconds.
  5. Add the mashed potatoes and carrots and peas.
  6. Add chopped coriander and mix well.
  7. Cool and divide into 18-20 balls.

To prepare samosas

  1. Divide the dough into lemon-sized balls (9 - 10)
  2. Dip each ball in a little oil and roll into a big thin puri.
  3. Cut in two halves.
  4. Place a ball of potato stuffing in the center and place the left part (radius) over the right part and seal them well. 
  5. Next seal the circular part all along, placing one part over another and pressing them to form a mini samosa. 
  6. Repeat with the other half. 
  7. Keep them covered with a damp cloth to prevent them from drying.
  8. Repeat with all the balls. 

To make samosas

  1. Heat oil in frying pan.
  2. When the oil is hot, drop 4 - 5 mini samosas carefully in the oil.
  3. After half a minute, lower the flame.
  4. After another minute, gently flip each of the samosas.
  5. After a couple of minutes, turn the samosas again.
  6. When they are uniformly browned, drain off the oil well and set them on a tissue.
  7. Fry the rest of the batches of samosas.
  8. Serve hot with ketchup / green chutney .


  1. Make sure that the edges are sealed well - you may use a drop of water to seal them if needed.
  2. Patiently fry the samosas on low heat so that they are light brown as well as crisp.
  3. The stuffing can be prepared without onions too.
  4. If you have excess dough, roll them into small matris and fry them till crisp and store in airtight containers.
  5. If you have excess stuffing, use it to make a sandwich later.

© Copyright 2011. Brinda Balasubramonian.