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.
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.
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.
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.
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.
Serve hot with tamarind chutney, mint yogurt sauce, or spicy ketchup.
Great for party platters, tea-time snacks, or starter courses.
6 servings