Mini Samosa

Ingredients

Instructions

1. 1

   Make dough: combine 2 cups all-purpose flour, 1 teaspoon ajwain (carom seeds), ½ teaspoon salt, ¼ cup oil. Add water gradually to make stiff dough. Rest 30 minutes.

2. 2

   Make filling: boil 3 medium potatoes whole, cool, peel, mash. Sauté 1 teaspoon cumin seeds + 1 chopped onion + 1 chopped green chili + 1 tablespoon ginger-garlic paste in 2 tablespoons oil. Add potato + 1 cup peas + spices (1 teaspoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon turmeric, ½ teaspoon red chili, 1 teaspoon amchur, 1 teaspoon garam masala, 1.5 teaspoons salt, 2 tablespoons chopped cilantro). Cool.

3. 3

   Divide dough into 12 balls. Roll each into 4-inch circles. Cut each circle in half (each half makes 1 mini samosa).

4. 4

   Make cones: form each half-circle into a cone by joining the straight edges with water-glued seal. Fill cone with 1 tablespoon filling. Seal top edge with water.

5. 5

   Heat 3 inches oil to 325°F (lower than usual — these cook slowly for crispness). Fry samosas in batches for 6-8 minutes, turning, until deep golden brown and crispy.

6. 6

   Drain on wire rack. Serve hot with mint-cilantro chutney and tamarind chutney. Best for parties.