Mini Suji Samosas Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine semolina, ghee, and salt. Add water gradually and knead into a smooth dough.
• STEP 2.Heat oil in a pan and add cumin seeds. Once they splutter, add ginger-garlic paste and saut茅 for a minute.
• STEP 3.Add boiled and mashed potatoes, peas, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
• STEP 4.Divide the dough into small balls and roll each ball into a thin circle. Cut the circle in half and form a cone shape by sealing the edges with water.
• STEP 5.Fill each cone with the potato-peas mixture and seal the top. Deep fry the samosas until golden brown and crispy.
• STEP 6.Serve the mini suji samosas hot with chutney or ketchup. They can be stored in an airtight container for up to 2-3 days.

Cooking Tips

• Make sure the dough is not too soft or too hard. It should be pliable and easy to roll.
• You can add other vegetables like carrots or corn to the filling for added flavor and texture.
• To make the samosas healthier, you can bake them instead of deep frying. Brush them with oil and bake at 180掳C for 15-20 minutes.
• For a spicier version, you can add green chilies or chili flakes to the filling.
• If you don't have semolina, you can use all-purpose flour (maida) instead.

Storage and Serving

• Serve the mini suji samosas hot as a snack or appetizer.
• They can be served with mint chutney, tamarind chutney, or ketchup.
• Leftover samosas can be stored in an airtight container at room temperature for 2-3 days.
• To reheat, you can either microwave them for a few seconds or bake them in a preheated oven at 180掳C for 5-7 minutes.