Mini Vegetable Samosas are a beloved Indian-inspired snack, wrapped in golden pastry and filled with a spiced vegetable mixture. They’re flaky, flavorful, and perfect as an appetizer or finger food for any festive gathering or cozy afternoon tea.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 30 minsCook Time 20 minsTotal Time 50 minsmakes ~24 mini samosas
For the Filling
2 medium potatoes, peeled and diced
½ cup green peas (fresh or frozen)
1 small carrot, finely diced
1 tbsp oil or ghee
½ tsp cumin seeds
½ tsp mustard seeds (optional)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
1 green chili, finely chopped (optional)
½ tsp turmeric
½ tsp garam masala
½ tsp ground coriander
½ tsp chili powder (optional)
Salt, to taste
Juice of 1/2 lemon
Fresh cilantro, chopped (optional)
For the Dough
2 cups cups all-purpose flour
¼ cup oil or ghee
½ tsp salt
Water, as needed to form a stiff dough
Shortcut Option: Use store-bought wonton wrappers or spring roll pastry for quicker assembly.
For Frying
Neutral oil, for deep frying (such as sunflower or canola)
Prepare the Dough
1
In a large bowl, mix flour and salt.
Add oil/ghee and rub with fingers until crumbly.
Slowly add water and knead into a stiff, smooth dough.
Cover with a damp cloth and rest for 30 minutes .
Make the Filling
2
Boil potatoes and carrots until tender, drain and mash lightly.
Heat oil in a pan. Add cumin and mustard seeds until they crackle.
Add onion, garlic, ginger, and chili. Sauté until softened (about 5 mins).
Stir in turmeric, coriander, garam masala, and chili powder.
Add cooked vegetables, peas, lemon juice, and salt.
Cook 2–3 minutes until mixture is dry and fragrant.
Stir in chopped cilantro (if using). Cool the filling completely.
Assemble the Samosas
3
Divide rested dough into small balls (~golf ball size).
Roll each ball into an oval, about 4–5 inches long.
Cut in half to form 2 semi-circles.
Form a cone by folding one semi-circle and sealing the edge with water.
Fill the cone with 1–2 tsp of vegetable filling.
Seal the top edges to form a triangle. Press tightly to avoid leaks.
Fry
4
Heat oil in a deep pan to 350°F (175°C) .
Fry samosas in small batches, turning occasionally, until golden and crisp (about 4–5 minutes ).
Drain on paper towels.
Serving Suggestions
5
Serve hot with tamarind chutney , mint yogurt sauce , or spicy ketchup .
Great for party platters , tea-time snacks , or starter courses .
Ingredients makes ~24 mini samosas
For the Filling
2 medium potatoes, peeled and diced
½ cup green peas (fresh or frozen)
1 small carrot, finely diced
1 tbsp oil or ghee
½ tsp cumin seeds
½ tsp mustard seeds (optional)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp grated fresh ginger
1 green chili, finely chopped (optional)
½ tsp turmeric
½ tsp garam masala
½ tsp ground coriander
½ tsp chili powder (optional)
Salt, to taste
Juice of 1/2 lemon
Fresh cilantro, chopped (optional)
For the Dough
2 cups cups all-purpose flour
¼ cup oil or ghee
½ tsp salt
Water, as needed to form a stiff dough
Shortcut Option: Use store-bought wonton wrappers or spring roll pastry for quicker assembly.
For Frying
Neutral oil, for deep frying (such as sunflower or canola)
Directions Prepare the Dough
1
In a large bowl, mix flour and salt.
Add oil/ghee and rub with fingers until crumbly.
Slowly add water and knead into a stiff, smooth dough.
Cover with a damp cloth and rest for 30 minutes .
Make the Filling
2
Boil potatoes and carrots until tender, drain and mash lightly.
Heat oil in a pan. Add cumin and mustard seeds until they crackle.
Add onion, garlic, ginger, and chili. Sauté until softened (about 5 mins).
Stir in turmeric, coriander, garam masala, and chili powder.
Add cooked vegetables, peas, lemon juice, and salt.
Cook 2–3 minutes until mixture is dry and fragrant.
Stir in chopped cilantro (if using). Cool the filling completely.
Assemble the Samosas
3
Divide rested dough into small balls (~golf ball size).
Roll each ball into an oval, about 4–5 inches long.
Cut in half to form 2 semi-circles.
Form a cone by folding one semi-circle and sealing the edge with water.
Fill the cone with 1–2 tsp of vegetable filling.
Seal the top edges to form a triangle. Press tightly to avoid leaks.
Fry
4
Heat oil in a deep pan to 350°F (175°C) .
Fry samosas in small batches, turning occasionally, until golden and crisp (about 4–5 minutes ).
Drain on paper towels.
Serving Suggestions
5
Serve hot with tamarind chutney , mint yogurt sauce , or spicy ketchup .
Great for party platters , tea-time snacks , or starter courses .
Visited 1 times, 1 visit(s) today
