Mini Samosa || Potato stuffed mini Samosa || Indian Street Food Tea Time Snacks || @HomeCookingShow
Mini Samosa | Vegetable Samosa | Snacks Recipes | Indian Street Food | Tea Time Snacks
#MiniSamosa #vegsamosa #snacks #streetfood #teatimesnacks #homecooking #snacksrecipes #indianstreetfood #streetstylesamosa
Prep Time: 25 mins
Cook Time: 1 hour
Servings: 10
Ingredients
To Make Dough
Maida/all-purpose flour - 1 1/2 Cups
Salt - 1/2 Tsp
Ajwain - 1/2 Tsp
Oil - 3 Tbsp
Water
To Make Filling
Oil - 3 Tsp
Cumin Seeds - 1/2 Tsp
Onion - 1 No. Chopped
Ginger Paste - 1/2 Tsp
Chopped Capsicum
Chopped Carrot - 1/4 Cup
Chopped Beans - 1/4 Cup
Potato - 3 Nos
Turmeric Powder - 1/4 Tsp
Chilli Powder - 2 Tsp
Cumin Powder - 1 Tsp
Chaat Masala - 1 Tsp
Garam Masala - 1 Tsp
Salt
Water
Chopped Coriander Leaves
Today we are going to see how to make Mini Vegetable Samosa which is very tasty and healthy. Making of this potato stuffed vegetable samosa is very yummy and best taste guaranteed if you follow the tips mentioned in this video. This crispy mini samosa is favourite to all people and love eating with evening Chai. Making of this involves preparing potato filling curry with mixed veggies ,making the samosa covering dough and fill the curry in small dough balls and deep fry it . This mini samosa is very simple easy and quick and best evening snack that all kids will ask for more and more. Hope you try this yummy recipe at your home and enjoy.
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Method
For the Dough:
1. Take maida, salt, ajwain in a large bowl and mix well.
2. Add oil and mix to make sure the mixture has crumbly texture and hold-able consistency.
3. Gradually add water and mix the dough.
4. Knead the dough ball for 3-4 mins to make sure it is soft.
5. Cover it with a cloth and let it rest for 30 mins.
For the Filling:
1. Wash the potatoes and cut them into halves.
2. Add them to a pressure cooker along with some salt and water.
3. Cook the potatoes till 3-4 whistles to make sure they are soft.
4. Peel off the skin and chop them roughly. Keep them aside.
5. Put oil in a pan and add the cumin seeds. Saute.
6. Add the chopped onions and fry until they are transparent.
7. Add ginger paste, mix and add capsicum, carrot, beans. Mix and saute for 5 mins.
8. To this, add turmeric powder, red chili powder, cumin powder, chaat masala powder, garam masala powder, salt and mix well.
9. Add the boiled potatoes, mix with the masala and mash the potatoes.
10. Add a little water to keep the masala going. Add more water if required to makes sure the masala is soft.
11. Lastly, add the chopped coriander and mix. Check for seasoning and add salt if only required.
12. Filling is ready, turn off the stove and keep it aside.
For making the Samosas:
1. Mix maida and water in a bowl to make a thick paste for sealing the samosas.
2. Divide the well rested dough into equal sized small portions.
3. Place each ball on the rolling surface and roll them out evenly and a little vertically.
4. Divide the rolled out dough into half and fold it as shown in the video.
5. Apply the maida paste and fold the other half of the dough and press it to form a cone.
6. Put the filling inside the cone and apply some maida paste around the opening.
7. Gently press both the ends of the opening and seal the samosas.
8. Prepare all the samosas in a similar way and keep them aside.
9. Pour oil for deep frying in a kadai.
10. Drop in the prepared dough samosas gently and fry them on a low flame for about 20-25 mins per a batch.
11. Once the samosas turn golden brown on all sides, take them out into a kitchen towel to absorb the excess oil.
12. Mini Samosas are ready to be served hot with mint chutney or tomato ketchup and some piping hot chai or coffee by the side.
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CHICKEN SAMOSA | MAKE CHICKEN SAMOSA AT HOME | CRISPY CHICKEN SAMOSA
Chicken Samosa | Make Chicken Samosa at Home | Crispy Chicken Samosa | Chicken Keema Samosa | Chicken Samosa Recipe | How to Make Chicken Samosa | Samosa Recipe
Ingredients for Chicken Samosa:
- Chicken Mince (Keema)- 500 gms
- Samosa Patti (Puff Pastry Sheets)- around 20 (10” x 3” size)
- Onion, fine chopped- 2 medium (150 gms)
- Ginger, fine chopped- 2 tsp
- Garlic, fine chopped- 2 tsp
- Green chillies, fine chopped- 2-3
- Coriander leaves, chopped- 5-6 tbsp
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Black Pepper Powder- 1 tsp
- Garam Masala Powder- 1/2 tsp
Other Ingredients:
- Tomato Sauce- 2 tbsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
- Flour paste (2 tbsp flour + 3 tbsp water)
Preparation:
- Wash & drain the Chicken Mince.
- Fine chop the onions, ginger, garlic, green chillies and the coriander leaves.
- Take out the Samosa Patti (Puff Pastry sheets) from the freezer and thaw it for 1 hr before wrapping the samosas.
- Make the flour paste used for sealing, just before making the samosas.
Process:
Chicken filling-
- To make the Chicken filling for the samosa, heat oil in a pan and add the chopped onions.
- Fry on medium heat for 5 mins till light brown.
- Add the chopped ginger and garlic and give a mix.
- Fry for 1-2 mins on medium heat.
- Now add the chicken mince and fry on high heat for 3-4 mins till the colour changes and the water has dried up.
- Add all the spice powders and salt, give a mix and fry on medium heat for around 10 mins till the chicken is tender.
- Add tomato sauce, cook for 2 mins on low heat and then garnish with finely chopped green chillies and coriander leaves.
- Remove it onto a plate and allow it to cool completely before using it as a stuffing for the samosa. You can use it after it’s cooled or can also make it ahead and keep in the fridge for making samosas later.
Filling the Samosas:
- Fold the Samosa Patti into a cone as shown in the video, fill it with 1.5 tbsp of chicken filling and push it inside to fill uniformly and give the cone shape. Use a brush or fingers to apply the flour paste at the other end of the wrap, keep folding and seal the samosa.
- Repeat for all the samosas. Set aside on a plate.
Frying the Samosas:
- Heat oil in a flat pan/kadai or skillet till medium hot.
- Drop the samosas one by one (around 5-6) to not crowd the pan.
- Keep turning the samosas to uniformly fry them.
- Fry on medium heat for 8-10 mins till golden in colour.
- Remove from oil and arrange on a plate. Repeat for the balance samosas in batches.
#chickensamosa #crispychickensamosa #samosarecipe #chickenkeemasamosa #simplechickensamosa #spiceeats #spiceeatsrecipes #spiceeatschicken
सबसे आसान समोसे की रेसिपी | Samosa Recipe | Easy Samosa | No Onion No Garlic Recipe | Kabitaskitchen
#SamosaRecipe #KabitasKitchen
Preparation time - 30 minutes
Serving - 4
Ingredients:
For Dough-
All purpose flour - 1.5 cups
Carom seeds - 1 tsp
Salt to taste
Stuffing:
Boiled potato- 4
Coriander leaves - 1/4 cup
Crushed green chilli - 4
Chat masala powder -1 tsp
Garam masala powder - 1 tsp
Roasted cumin powder - 1 tsp
Salt to taste
Cooking oil to fry
samosa recipe, how to make samosa, perfect samosa recipe, singhara recipe, halwai style samosa, kabitaskitchen, samosa recipe by kabitaskitchen, best samosa recipe, jain samosa recipe, no onion no garlic samosa, how to make samosa step by step,
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Music by Kevin MacLeod;
Title - Life of Riley, Parting of the ways
Source-
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How to Make Samosa | Perfect Samosa Recipe
Learn how to make traditional Punjabi samosa with crispy and flaky crust. This samosa recipe stuffed with delicious potato filling (aloo stuffing). This amazing dish is one of the most popular Indian dishes around the world, and you can see why. It may seem difficult to make, but if you follow this recipe you will see it is pretty easy.
Printable recipe:
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This recipe makes 12-14 samosas
Ingredients:
For the dough:
2 cups (250g) Flour
1/4 cup (60ml) Oil or melted ghee
1/4 cup (60ml) Water
1/2 teaspoon Salt
For the filling:
2 tablespoons Oil
3 Potatoes, boiled (500g)
1 cup (150g) Green peas, fresh or frozen
2 tablespoons Coriander leaves, chopped
1 Green chili, finely chopped
8-10 Cashews, crushed (optional)
2-3 Garlic cloves, crushed
1 tablespoon Ginger paste
1 teaspoon Coriander seeds, crushed
1/2 teaspoon Garam masala
1 teaspoon Chili powder
1 teaspoon Cumin seeds
1 teaspoon Turmeric
1 tablespoon Lemon juice
Salt to taste
1/4 cup (60ml) Water
Directions:
1. Make the dough: in a large mixing bowl, mix flour and salt. Add the oil and then start mixing with your fingers, rub the flour with the oil until the oil is well incorporated. Once incorporated, the mixture resembles crumbs.
2. Start adding water, little by little and mix to form a stiff dough (the dough shouldn’t be soft). Cover the dough and let rest for 30 minutes.
3. Meanwhile make the filling: roughly chop/mash boiled potatoes, set aside. Heat oil in a large pan, add cumin seeds, coriander seeds, chili powder, turmeric and garam masala, cook for 30-60 seconds to release the flavours. Add crushed garlic, ginger paste, chopped green chili and cook for 1 minute. Add chopped onion and sauté for 3-4 minutes. Add chopped potatoes, green peas, lemon juice, water and salt, cook for 4-5 minutes, stirring frequently. Add crushed cashew and cook for 1 minute more.
4. Turn the heat off, add chopped coriander leaves, stir well and set aside to cool.
5. Shape the samosas: Once the dough has rested, give it a quick knead. Then divide the dough into 6-7 equal parts. Shape into balls.
6. Start working with one ball at the time, keep the remaining dough balls covered all the time. Roll out each ball into an oval, about 6-inches long and 4inches wide. Then cut it into two parts. Coat the edges of each semicircle with water. Pick the two corners of the semicircle and bring them together, edges overlapping slightly, to form a cone. Press down on the seam to stick it. Fill the samosa with the potato filling, around 1-2 tablespoons. Don't overfill the samosa. Now, brush the edges again with water, then pinch the edges and seal the samosa. Repeat same process with the remaining dough and filling, keep filled samosa covered with a moist kitchen towel while working.
7. Fry the samosa: heat oil to 350F (175C). Drop the samosas into hot oil, 4-5 pieces at the time. Reduce the heat to medium. Fry for 4-5 minutes, until golden and crisp.
8. Drain on paper towels before serving. Serve with your favorite sauce.
Notes:
• Traditionally samosa dough made with ajwain seeds (carom seeds), I couldn’t find it, so I skipped this step. I you want use ajwain seeds, add it the flour mixture when making the dough.
• Don’t fry the samosas in too hot oil. Add the samosa to hot oil (350F/175C), after 1 minutes, reduce the heat to medium-low.
• If you want to bake the samosas: brush each samosa generally with oil. Bake in preheated 350F (175C) for 30-40 minutes, until golden.
• You can freeze the samosa after filling and shaping it.
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Aloo Samosa Recipe • How To Make Samosa • Potato Samosa Recipe • Vegetable Samosa Recipe • Somosa
Learn how to make this classic street food starter in the comfort of your own home. Crispy, flaky, and delicious pastry filled with a spiced potato and pea mixture. Perfect for Ramadan and iftar parties or even for a sneaky treat for yourself. Try this deep-fried potato stuffed snack that is perfect for vegans and meat lovers alike!
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Full Recipe Here:
This aloo samosa recipe, sometimes known as a somoso, is perfect to add to your book of Iftar recipes. This easy samosa recipe is perfect for vegetarians as well as vegans.
This video shows you how to make the samosa dough, how to make the samosa filling, how to fold samosa and how to fry samosa. This Indian potato recipe makes a crispy samosa with an onion that can also be put in the freezer to make frozen recipes ready for all your Ramadan recipes.
This potato samosa filling can also be used in an onion samosa recipe. A vegetarian potato recipe that is best served as potato starters with some homemade raita or mint green chutney.
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#cookwithnabeela #aloosamosa #potatosamosa #samosa #recipes #appetiser #food #cooking #recipe
Onion Samosa Recipe
Learn how to make the best onion samosa. These samosas are crispy on the outside and filled with delicious-spiced onion filling. Follow this recipe to learn how to make homemade samosa from scratch, including techniques to fold the perfect samosa. This south Indian samosa is perfect as a snack, appetizer, side dish or even as main dish. If you are vegan, you are going to love this recipe, as this recipe is completely vegan!
Printable recipe:
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Other recipes you may like:
Aloo Samosa (potato samosa):
Garlic Naan Bread:
Quick and Easy Chicken Curry:
Chickpea Curry:
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Makes about 18-20 samosas
Ingredients:
For the dough:
3 cups (375g) Flour
3 tablespoons (ml) Oil or melted ghee
3/4 cup (180ml) Water – approximately
1/2 teaspoon Salt
For the filling:
3 onions, chopped
1/2 Green chili, chopped
1/4 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Turmeric
1 teaspoon Garam masala
1/4 teaspoon Cumin
1 teaspoon Paprika
3 tablespoons Coriander, chopped
2-3 tablespoons Semolina or poha
Oil for frying
For the paste:
3 tablespoons flour
3 tablespoons water
Directions:
1. Make the dough: in a large mixing bowl, mix flour and salt. Add the oil and then start mixing with your fingers, rub the flour with the oil until the oil is well incorporated. Once incorporated, the mixture resembles crumbs.
2. Start adding water, little by little and mix until dough is formed. Cover the dough and let rest for 30 minutes.
3. Make the filling: in a bowl, mix all the filling ingredients. Set aside.
4. Divide the dough into 6 pieces. Roll out each piece very thinly.
5. Heat a skillet or tawa over medium heat. Cook each circle of dough for about 10 seconds on each side.
6. Cut each circle into rectangle, then cut into 6X18cm wide strips.
7. Fold each strip into a cone as described in the video, fill with onion filling. Brush the edges with water-flour mixture and seal the samosa.
8. Make the thick paste: in a small bowl mix flour and water until smooth paste is formed, is needed add more water or flour.
9. Heat oil to 350F (175C). Drop the samosas into hot oil, fry until golden brown, about 3-4 minutes.
10. Drain on paper towels before serving. Serve with your favorite sauce.
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