Mini Dry Samosa

We are really pushing what a samosa can be. A new Dry make and store Samosa Recipe for you. #HappyCookingToYou #FoodFusion #Cooking #ArayWah

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Prepare Nimco Filling:

  • Kary patta (Curry leaves) 16-18
  • Sabut dhania (Coriander seeds) crushed 1 tbs
  • Saunf (Fennel seeds) powder 1 tsp
  • Zeera (Cumin seeds) roasted & crushed ½ tbs
  • Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • Chaat masala 1 tsp
  • Namak (Salt) ½ tsp or to taste
  • Nimco daal ½ Cup
  • Nimco sev ½ Cup
  • Cornflour 2 & ½ tbs
  • Water 2 tbs or as required

Prepare Dough:

  • Maida (All-purpose flour) sifted 2 Cups
  • Namak (Salt) 1 tsp
  • Ajwain (Carom seeds) ½ tsp
  • Ghee ¼ Cup
  • Lukewarm water ¾ Cup or as required
  • Cooking oil 1 tsp
  • Cooking oil for frying


Prepare Nimco Filling:

In a frying pan,add curry leaves & dry roast for a minute.

Add coriander seeds,fennel seeds,cumin seeds,red chilli powder,chaat masala,salt & mix well.

Add nimco daal,nimco sev,mix well & cook for a minute.

Let it cool.

In a spice mixer,add roasted mixture,grind coarsely & set aside.

In cornflour,add water & whisk well.Flour slurry is ready!

Prepare Dough:

In a bowl,add all-purpose flour,salt,carom seeds & mix well.

Add ghee & mix well until it crumbles.

Gradually add lukewarm water & knead until hard dough is formed,grease with oil,cover & let it rest for 10 minutes.

Grease hands & rolling pin with oil and knead dough again until smooth & cut into small portions.

Take one part,make a ball & roll out dough with the help of rolling pin (as thin as possible) then cut into a circle with the help of the cutter/bowl and cut the circle into two halves.

Take semicircle dough,join two sides/edges to make a triangle cone and press gently to seal the cone.

Fill the cone with prepared nimco filling,apply flour slurry on the edges and bring the edges together and seal the edges properly (makes 18-20).

Before frying,let it rest for 5-10 minutes.

In a wok,heat cooking oil & fry on very low flame until golden & crispy (4-5 minutes).

Let them cool down & can be stored in an airtight jar for up to 2 weeks.

Recipe By: Seema Hanif

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