The best LITTLE SAMOSAS - you will love these mini samosas!

Ingredients

For the dough

• 250 g plain/all-purpose flour (maida)
• ½ tsp salt
• ½ tsp chili powder
• ½ tsp onion seeds (kalonji); substitute with ajwain (carom seeds) if unavailable
• 3 tbsp oil (rapeseed, sunflower, peanut, or mild-flavored regular olive oil; no extra virgin)
• ~100 ml water (added gradually)

For the filling

• Red potatoes (quantity enough for filling; about 250 g flour yielded 30 samosas)
• ½ tsp salt
• ½ tsp chili powder
• ½ tsp garam masala
• ½ tsp chaat masala (recipe on channel; if unavailable, substitute as preferred)
• ½ tsp amchur (dried mango powder); substitute with lemon juice if unavailable
• 2–3 tbsp oil (mild olive oil used)
• 2 tbsp water (to help coat spices on potatoes)

For the chutney

• 30 g fresh coriander
• 10 g fresh mint leaves (about half the coriander amount)
• 2 green chilies (adjust to heat preference)
• Pinch of sugar
• Pinch of salt
• Lemon or lime juice (at least half a lemon, up to 1 tbsp)
• Optional: 1 tbsp yogurt (for creaminess)

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Equipment

• Saucepan for boiling potatoes
• Mixing bowl for dough
• Rolling pin and knife
• Frying pan or deep pan for frying samosas
• Blender or food processor for chutney
• Kitchen towel or paper towels for draining fried samosas

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Method

1. Prepare the potato filling

• Peel and chop red potatoes into uniform small pieces to ensure even and quick cooking.
• Boil potatoes in just enough water to cover them until fully soft (~5 minutes).
• Drain potatoes.
• Heat 2–3 tbsp oil in a pan on low heat.
• Add spices: salt, chili powder, garam masala, chaat masala, and amchur powder.
• Add 2 tbsp water to prevent spices from burning.
• Add boiled potatoes and mix well; the water helps the spices stick to potatoes.
• Mash potatoes in the pan over medium-low heat to incorporate spices.
• Turn off heat and transfer filling to a bowl to cool completely (about 15–30 minutes).

2. Make the dough

• In a bowl, combine flour, salt, chili powder, and onion seeds (kalonji or ajwain).
• Add 3 tbsp oil and mix until the mixture resembles breadcrumbs.
• Gradually add water (about 100 ml), a couple of tablespoons at a time, mixing until a soft dough forms.
• Adjust water or flour as needed to get a pliable dough.
• Cover and rest the dough for at least 15 minutes (up to 1 hour is fine).

3. Shape the samosas

• Divide rested dough into small equal portions (~25 g each) to make mini samosas.
• Roll each portion into a thin, slightly narrow but longer oval shape.
• Cut rolled dough in half.
• Fold each half into a cone shape by sealing edges with a little water.
• Fill each cone with about a spoonful of potato filling.
• Seal the open edge with water to form a small, neat samosa with a flat base to stand.

4. Fry the samosas

• Preheat oil in a pan to 150°C (low heat setting on stove).
• Fry samosas gently at this temperature for about 2 minutes.
• Increase heat to medium and continue frying for 5 minutes until golden.
• Maintain medium heat for the last 2 minutes to get a deeper golden color and crispness.
• Avoid high heat to prevent burning and uneven cooking.
• Remove samosas and drain on paper towels.
• Repeat with remaining samosas, reducing heat as needed between batches.

5. Prepare coriander-mint chutney

• Blend coriander, mint, green chilies, sugar, salt, lemon/lime juice, and yogurt (if using) until smooth.
• Adjust seasoning and heat as desired.

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Chef Tips & Notes

• Use red potatoes for their all-rounder quality and long shelf life.
• Chop potatoes uniformly for even cooking.
• Add water gradually to dough to avoid it becoming too sticky; add more flour if necessary.
• Rest dough for at least 15 minutes to relax gluten, making it easier to roll.
• Seal samosas well with water to avoid opening during frying.
• Fry at controlled temperatures: start low (150°C), then medium heat; avoid high heat.
• Crispy samosas are not oily despite deep frying if cooked at the right temperature.
• The leftover potato filling can be used in sandwiches, parathas, or as a spread on toast.
• Mini samosas make excellent party snacks and can be frozen rolled or fried and reheated in the oven.
• The chutney adds a fresh zing and balances the spices; multiple variations exist.

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Serving Suggestions

• Serve mini samosas hot with fresh coriander-mint chutney.
• Ideal for festive occasions like Diwali, Christmas, New Year’s, or casual gatherings.
• Can be made ahead, refrigerated for 2–3 days, and reheated in the oven before serving.

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Yield

• From 250 g flour and corresponding filling, approximately 30 mini samosas (~25 g dough each) are made.

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Presenter/Channel

• Recipe and instructions by the channel host (name not provided in subtitles).
• Additional chaat masala recipe available on the channel.

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This summary captures the key cooking details, ingredients, techniques, and tips from the video titled “The best LITTLE SAMOSAS - you will love these mini samosas!”