Su's Recipes: Mini Samosa and Potli Samosa

mini, potli, samosa, chaats, indian, pakistan, snack, appetiser, appetizer, indian street food

Mini Samosas and Potli Samosa are best relished appetizers to serve for an evening snack with hot beverages. These Samosas always reminds us about the brand Haldirams, who operate globally in the niche market of sweets and savories. In India, they throng to be the market leaders too in this industry, creating monopoly and positioning of the brand. Inspired by their mini samosas, I too ventured and here's my version of these lip-smacking samosas, which is perfectly homemade and will satisfy your palate.

Here the filling for the mini samosas is the lentil filling, which I used for Kachoris, blogged earlier, where the moisture quotient is reduced and will sustain for atleast 2 to 3 days and if refrigerated, will stay it for more days too. The best snack for your weekend outing too. I have already blogged on Aloo Samosa where the Samosas are filled with mashed potato wrapped in mild spices. You can follow the Aloo Samosa recipe to get the best triangle shapes but of course make it in mini version.

Ingredients:

For the Crust:

1. All purpose flour (Maida) - 500 grams

2. Oil - 4 to 5 tbsp.

3. Oil for final frying

4. Salt to taste

For Stuffing:

1. Split yellow gram (dhuli moong dal) - 1/2 cup (250 grams)

2. Fennel seeds (saunf) - 1 tsp.

3. Cumin seeds (jeera) - 1 and half tsp.

3. Coriander seeds (Khada dhania) - 1 tbsp.

4. Chilly powder - 2 tsp.

5. Garam masala - 1 tsp.

6. Dry Mango powder (amchur) - 1 tsp.

7. Salt to taste

Filling for Mini and Potli Samosa

Cooking Method:

1. Soak the split yellow gram in water for atleast 2 hours.

2. Mix all purpose flour, salt and 4 to 5 tbsp. of oil. With your fingertips, rub the oil into the flour until it resembles fine breadcrumbs. Make a soft dough adding water to this and keep aside covered with a damp cloth.

3. After the said 2 hours separate the water from the split yellow gram, allow it to dry for about 5 minutes and blend it coarsely. Now heat about 1 tsp. of oil in a pan, and add cumin seeds, coriander seeds and fennel seeds. Once all these flavours gets into the oil, add coarse split yellow gram and salt, and fry this well in low- to-medium flame for about 15 minutes. Add all dry powders like chilly powder, garam masala and dry mango powder to it. Let it remain on flame for another 5 minutes and switch off. And finally let the mixture get cool.

4. Now take little amount of dough and roll it in a circular shape. The crust can be thin or little thick depending upon individuals' liking.

5. Cut the circular rolled out dough to half and fold it to a cone shape by applying the glue like flour paste (paste made out of flour and little water). Fill the lentil filling into this and again seal it with the flour paste into a traingular shape. Refer Aloo Samosa post, which has a pictorial representation to show to get the correct triangular shape.

6. Now for potli samosas, roll the dough to circular shape, fill the lentil filling into it and gather the sides of the flat shaped dough to the centre and press it to give a shape of a gathered bag/potli.

7. This way you can shape as potli/mini traingular shapes and deep fry it in oil in the batch of 4 to 5 in low-medium flame.

Note:

1. Using the same filling, you can also make mini kachoris too.

2. These Mini and Potli Samosas also can be made into perfect chat by combing this with all the chutneys or dips of green chutney and sour tamarind chutney and topped with chopped onions and spicy yogurt/curd. Refer Kachori post.