Aloo Bhujia Mini Samosa | Cocktail Mini Samosa | आलू भुजिया मिनी समोसा | कॉकटेल मिनी समोसा
🥟✨Aloo Bhujia Mini Samosa
Crunchy, flavorful, and addictive mini samosas with a unique aloo bhujia filling — perfect for parties, teatime, or festive snacks.
🧾 Ingredients:
Salt - 2 tsp
Aloo Bhujia - 1 cup
Moong Dal Namkeen - 1 cup
Fennel (Saunf) powder - 2 tsp
Chat masala - 1 tsp
Amchur Powder - 1 tsp
Cashewnuts (Chopped finely) - 2 tbsp
Raisins (Chopped) - 2 tsp
Red Chilli powder - 1 tsp
Sugar - 1 tsp
Oil for frying
Method:
🧂 Step 1: Prepare the Dough
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In a bowl, add salt to refined flour (maida) and mix well.
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Add oil and rub it into the flour with your fingers until it resembles breadcrumbs.
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Gradually add water, a little at a time, and knead into a tight dough.
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Wrap the dough in a clean, dry cloth and set aside for 15 minutes.
In a bowl, add salt to refined flour (maida) and mix well.
Add oil and rub it into the flour with your fingers until it resembles breadcrumbs.
Gradually add water, a little at a time, and knead into a tight dough.
Wrap the dough in a clean, dry cloth and set aside for 15 minutes.
🥔 Step 2: Make the Samosa Filling
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In a grinder, add:
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Aloo bhujia
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Moong dal namkeen
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Fennel (saunf) powder
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Amchur (dry mango) powder
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Red chilli powder
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Chaat masala
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Sugar
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Grind everything into a coarse mixture and transfer it to a bowl.
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Add chopped cashews and raisins, then mix well.
In a grinder, add:
-
Aloo bhujia
-
Moong dal namkeen
-
Fennel (saunf) powder
-
Amchur (dry mango) powder
-
Red chilli powder
-
Chaat masala
-
Sugar
Grind everything into a coarse mixture and transfer it to a bowl.
Add chopped cashews and raisins, then mix well.
💧 Step 3: Prepare the Sealing Paste
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In ¼ cup water, mix ½ tsp refined flour (maida) to form a thin paste.
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This will be used to seal the samosas.
In ¼ cup water, mix ½ tsp refined flour (maida) to form a thin paste.
This will be used to seal the samosas.
🫓 Step 4: Shape the Dough Balls
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Divide the dough into small portions and shape them into smooth balls using your hands.
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Keep the dough balls covered with a cloth to prevent drying.
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Roll out each ball into a thin circle using a rolling pin.
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Cut the circle in half to form two semi-circular pieces.
Divide the dough into small portions and shape them into smooth balls using your hands.
Keep the dough balls covered with a cloth to prevent drying.
Roll out each ball into a thin circle using a rolling pin.
Cut the circle in half to form two semi-circular pieces.
🥟 Step 5: Fill and Fold the Samosas
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Take one semi-circle and apply the prepared flour-water paste along the straight edge.
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Fold it into a cone or triangular cup shape, keeping the wet edge inside.
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Fill the cone with a small amount of the aloo bhujia mixture.
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Seal the top edge by pinching and folding tightly to form a decorative design.
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Repeat the process for all the dough balls.
Take one semi-circle and apply the prepared flour-water paste along the straight edge.
Fold it into a cone or triangular cup shape, keeping the wet edge inside.
Fill the cone with a small amount of the aloo bhujia mixture.
Seal the top edge by pinching and folding tightly to form a decorative design.
Repeat the process for all the dough balls.
📦 Step 6: Prepare for Frying
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Keep the shaped samosas covered with a cloth to prevent them from drying out while you finish the batch.
Keep the shaped samosas covered with a cloth to prevent them from drying out while you finish the batch.
🍳 Step 7: Deep Fry the Mini Samosas
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Heat oil in a deep kadahi or pan.
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Once the oil is medium hot, gently slide in 8–10 samosas at a time.
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Reduce the heat to low and flip after 2 minutes.
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Fry slowly, flipping occasionally, until golden brown and crisp on all sides.
Heat oil in a deep kadahi or pan.
Once the oil is medium hot, gently slide in 8–10 samosas at a time.
Reduce the heat to low and flip after 2 minutes.
Fry slowly, flipping occasionally, until golden brown and crisp on all sides.
☕ Step 8: Cool & Serve
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Let the samosas cool slightly.
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Serve with tea, coffee, or your favorite chutney or drink.
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Store in an airtight container — they stay fresh for 15–20 days!
Let the samosas cool slightly.
Serve with tea, coffee, or your favorite chutney or drink.
Store in an airtight container — they stay fresh for 15–20 days!
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