Ingredients
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1 cup Wheat Flour (Gehu ka Atta)For Dough-
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1/2 cup Semolina (Suji)
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1 spoon Ghee (alternatively oil can be used)
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1/2 tsp Carrom Seeds (Ajwain)
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1/2 tsp Onion Seeds (Kalonji)
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OilFor stuffing-
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1 tsp Coriander Seeds
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1 tsp Mustard Seeds
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1 tsp Cumin Seeds
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1/2 tsp Onion Seeds
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Pinch of Asafoetida Powder
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2 finely chopped Green Chillies
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1 finely chopped small Ginger Knob
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1 tsp Red Chilli Powder
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1 Turmeric Powder
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1 tsp Cumin Powder
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1 tsp Garam Masala
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1 tsp Coriander Seeds Powder
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1/2 tsp Black Salt
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Salt to taste
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3-4 chopped Cashews
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Boiled Green Peas
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Boiled Potatoes
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1 cup WaterFor Chutney-
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3 tbsp Jaggery (Sugar is optional)
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2 tsp Red Chilli Powder
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2 tsp Dry Mango Powder
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1 tsp Black Salt
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Salt to taste
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1 tsp Corn Flour diluted with water
About
Mini samosas are a healthier alternative made without maida (all-purpose flour), using whole wheat or alternative flours for a nutritious twist. They are air-fried instead of deep-fried, significantly reducing oil and calories while maintaining a crispy texture. These mini samosas are perfect for a light snack or appetizer. They are served with a tangy chutney, which adds a burst of flavor and complements the samosas perfectly. This combination provides a delicious, guilt-free option for enjoying a classic favorite.
Steps
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1
Done
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In a mixing bowl, combine 1 cup wheat flour, 1/2 cup semolina (for crispness), 1 spoon ghee, 1/2 tsp carrom seeds, 1/2 tsp onion seeds, and salt to taste. |
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2
Done
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Gradually add water and knead to form a tight dough. Cover the dough and let it rest for a while. |
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3
Done
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Heat 2 tsp oil in a pan. Add 1 tsp coriander seeds, 1 tsp mustard seeds, 1 tsp cumin seeds, 1/2 tsp onion seeds, and a pinch of asafoetida powder. Sauté for a minute until fragrant. |
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4
Done
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Add 2 finely chopped green chillies, a small finely chopped ginger knob, 1 tsp red chili powder, 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp garam masala, 1 tsp coriander powder, 1/2 tsp black salt, and salt to taste. Fry the mixture well. |
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5
Done
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Stir in a few chopped cashews, boiled green peas, and mix well. Add boiled and mashed potatoes, and mix thoroughly. |
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6
Done
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Divide the dough into small balls. Roll out each ball into an oval shape. Cut the oval into two parts. Form each piece into a cone shape and fill with the stuffing. Apply water to the edges and seal the cone. |
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7
Done
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Arrange the samosas in the air fryer basket. Brush them with oil. Air fry at 180°C (350°F) for 15 minutes or until crispy and golden brown. |
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8
Done
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In a pan, bring 1 cup water to a boil. Add 3 tbsp jaggery and cook until it melts. Stir in 2 tsp red chili powder, 2 tsp dry mango powder, 1 tsp black salt, and salt to taste. Boil again briefly. |
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9
Done
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Add 1 tsp corn flour diluted in water, stirring continuously to avoid lumps. Cook until the chutney thickens. |
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10
Done
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Place the crispy mini samosas on a serving plate. Serve hot with the prepared chutney for a delicious treat. |
