There’s something truly comforting about enjoying a plate of warm, crispy samosas, especially when they’re homemade with love. Recently, I had the pleasure of preparing a batch of mini samosas with both vegetable and chicken fillings, and let me tell you, they were an absolute hit with my family. The delightful crunch of the pastry, combined with the rich, flavorful fillings, created a perfect harmony that turned an ordinary afternoon into a memorable feast. Watching my family savor each bite and seeing their satisfied smiles reinforced why cooking is such a cherished hobby of mine.

Ingredients

To create these delectable mini samosas, you’ll need a variety of ingredients that come together to deliver an explosion of flavors. For the vegetable filling, gather 2 large potatoes, 1 cup of peas, 1 carrot, diced, 1 onion, finely chopped, and a mix of spices including cumin seeds, coriander powder, garam masala, and turmeric. Don’t forget a handful of fresh coriander leaves for that added freshness.

For the chicken filling, you will need 1 lb of ground chicken, 1 onion, finely chopped, 2 cloves of garlic, minced, 1 tablespoon of ginger paste, and a blend of spices such as cumin, coriander, and garam masala. A splash of lemon juice will enhance the flavor profile, while a handful of fresh coriander leaves will bring in that herby aroma.

Finally, for the pastry, you can either use pre-made samosa sheets or make your own dough with 2 cups of all-purpose flour, 2 tablespoons of oil, and a pinch of salt.

Instructions

Let’s start with the vegetable filling. Begin by boiling the potatoes and carrot until tender. Once cooked, mash the potatoes and set them aside. In a pan, heat some oil and add cumin seeds until they start to splutter. Add the chopped onion and sauté until golden. Then, introduce the peas, carrots, and mashed potatoes. Sprinkle in the spices, adjust for salt, and mix well. Cook for a few minutes until everything is well combined. Finish with a sprinkle of fresh coriander leaves.

For the chicken filling, heat oil in a pan and add the chopped onion, garlic, and ginger paste. Sauté until the onions are translucent. Add the ground chicken and cook until it turns brown. Stir in the spices, ensuring they coat the chicken evenly. Squeeze in some lemon juice for freshness and finish with coriander leaves.

To assemble the samosas, take a pastry sheet or roll out your dough into thin circles. Cut into halves, form a cone with each half, and fill with your desired filling. Seal the edges with a touch of water, ensuring the samosa is tightly packed. Deep fry in hot oil until golden brown and crispy.

Nutrition Facts

Each serving of these mini samosas is both satisfying and moderately healthy. Depending on the filling, you can enjoy around 150-180 calories per piece. With a serving size of three mini samosas, this meal provides a delightful balance of carbohydrates, proteins, and fats, perfect for a snack or light meal.

Preparation Time

Preparing these mini samosas is a labor of love that takes approximately 1 hour and 30 minutes. This includes time for preparing the fillings, rolling and shaping the dough, and frying the samosas to perfection. Although it requires some effort, the result is undoubtedly worth every minute.

How to Serve

• Pair with a cool, tangy yogurt dip or raita for a refreshing contrast.
• Serve alongside a spicy mint chutney for an added zing.
• Garnish with fresh coriander leaves for a burst of color and flavor.
• Accompany with a hot cup of masala chai for a traditional experience.
• Offer as an appetizer at a party, arranged in a decorative platter.

Additional Tips

Here are some expert tips to take your mini samosas to the next level:

• For a healthier option, consider baking the samosas instead of deep-frying them.
• Experiment with different fillings like paneer or mixed beans for variation.
• Ensure the oil is hot enough before frying to achieve that perfect crispiness.
• If using store-bought pastry sheets, keep them covered with a damp cloth to prevent drying out.
• Prepare the fillings in advance and store them in the fridge to save time on the day of cooking.

FAQ Section

Q: Can I freeze mini samosas before frying?

A: Yes, you can freeze them. Assemble the samosas, line them on a baking sheet, freeze until solid, then transfer to a zip-lock bag. Fry them directly from the freezer, adjusting cook time as needed.

Q: What can I use if I don’t have garam masala?

A: If you don’t have garam masala, you can substitute with a mix of ground cumin, coriander, and a pinch of cinnamon and cloves for a similar flavor.

Q: How do I prevent the samosas from opening while frying?

A: Ensure the edges are sealed properly with water, and avoid overfilling the samosas. Press the edges firmly to lock in the filling.

Q: Can I use whole wheat flour for the dough?

A: Yes, whole wheat flour can be used for a healthier version of the dough, although it might alter the texture slightly.

Q: What is the best way to reheat leftover samosas?

A: To reheat samosas, use an oven or toaster oven to maintain their crunchiness. Avoid microwaving as it can make them soggy.