Recipe: Perfect Mini Samosa

Mini Samosa.

You can have Mini Samosa using 15 ingredients and 15 steps. Here is how you cook that.

Ingredients of Mini Samosa

1. It's of For The Dough.
2. It's 500 gm of Wheat Flour.
3. Prepare As Needed of Salt.
4. You need of Water - To be added little by little while kneading based on the Atta.
5. You need 2 Tbsp of Heated Oil.
6. It's of For The Stuffing.
7. Prepare 2 of Medium Sized Onions Minced.
8. It's 1 Cup of Finely Chopped Coriander & Mint Leaves.
9. Prepare 1 Pinch of Turmeric Powder.
10. It's 1 1/2 Tsp of Red Chilli Powder.
11. It's 1 Tsp of Garam Masala.
12. You need of Oil for Deep Frying the Samosa.
13. It's of For Wheat Flour Paste.
14. It's 2 Tsp of Wheat Flour.
15. Prepare 4 Tsp of Water.

Mini Samosa instructions

1. While making the dough, mix the 500 gm wheat flour with the 2 tbsp heated oil and add 2 tsp salt and water little at a time. Once all the dough starts to stick together, stop adding water, and keep kneading until it forms a slightly hard and even ball..
2. Cover it for about an hour with a cloth..
3. Take out the dough and knead again by stretching and folding so that it becomes softer..
4. Make a long roll of the dough and using a knife, cut the roll into equal pieces..
5. Roll each piece into a ball and using a rolling pin, stretch it out into thin sheets. It's OK if the sheets aren't round. We can always cut it later with a sharp-edged bowl..
6. On a tawa, slightly cook both the sides of the sheet and stack everything together. Cut the stack of sheets into two equal halves..
7. Add the finely chopped onions and add 1 tsp salt, 1 tsp Red Chilli Powder, 1 tsp Garam Masala a pinch of Turmeric, chopped coriander and mint and mix it well in a bowl. Slightly toss this mix in a pan so that the raw smell goes off..
8. Make a paste out of 2 tsps wheat flour and 4 tsps water for sticking and sealing the samosas..
9. Take one samosa (semi-circle) sheet in your hand and roll it into a cone. Ensure the tip of the cone is properly sealed so that the stuffing doesn't fall out..
10. Add the stuffing inside the cone using a small spoon before sealing the samosa with wheat flour paste..
11. Repeat this process until all the samosas are ready for deep frying..
12. Keep all the samosas in the freezer for 10-15 mins so that the wheat flour paste slightly dries off..
13. Heat the kadai and pour sufficient oil for deep frying..
14. Take out the samosas from the freezer and deep fry in medium flame until golden brown..
15. Serve hot with Tomato ketchup or Mint Chutney..