Name: Mini Samosa recipe by Archana dave at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 3
Ingredients: Boiled potatoes 3; Beaten rice: 1 Cup; Frozen peas: 50 grams; oil 1teaspoon; Cumin seeds :1Teaspoon; Pinch of Asafoetida; Turmeric :1 Teaspoon; Red chilly powder: 1 Tablespoon; Salt :according to taste; Garam Masala :1 Teaspoon; Funnel seeds(saunf) :1/2 Tablespoon; Aamchur powder: 1 Teaspoon (Mango power ); Corainder leaves 1 Teaspoon; Coriander seeds: 1 Teaspoon; Roasted cumin powder:1 Teaspoon; Oil /Ghee for frying; Maida:100 grams ( All purpose flour ); Oil :2 Tablespoon; Salt :as per taste; Water for making dough

Ingredients Serving: 3

Boiled potatoes 3
Beaten rice: 1 Cup
Frozen peas: 50 grams
oil 1teaspoon
Cumin seeds :1Teaspoon
Pinch of Asafoetida
Turmeric :1 Teaspoon
Red chilly powder: 1 Tablespoon
Salt :according to taste
Garam Masala :1 Teaspoon
Funnel seeds(saunf) :1/2 Tablespoon
Aamchur powder: 1 Teaspoon (Mango power )
Corainder leaves 1 Teaspoon
Coriander seeds: 1 Teaspoon
Roasted cumin powder:1 Teaspoon
Oil /Ghee for frying
Maida:100 grams ( All purpose flour )
Oil :2 Tablespoon
Salt :as per taste
Water for making dough

Instructions

Mash potatoes.,Add beaten rice and mix properly .Heat oil in the pan. Add Cumin seeds to it . Add asafoetida . Add frozen peas and saute for 2 minutes.
Add mashed potatoes., Add all above mention masalas to it.,Mix it well and let it be on low flame for 2 minutes. Turn off the gas. Our stuffing is ready now. Take Maida in the parath .Add oil ,ajwain,salt to it .
Put slowly water in to it and knead it continuously till it becomes a thick and smooth dough. Make sure it should be stiff dough. Divide dough into equal parts. Make small balls out of it . Now roll it on rolling board with thin layers.Cut
Cut horizontally in to 2 parts with the help of knife. Fill the filling and bind it with the help of water and roll it into triangle samosa shape. Seal it with water . Rest it for 20 minutes.
Then fry it on medium flame (oil or ghee)till it becomes golden brown in colour . Drop all samosas on absorbing paper to remove extra oil.
Serve hot and spicy samosa with sauce /green chutney/meetha chutney /fry chillies.

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