Mini Samosa

There’s something magical about biting into a hot, crisp samosa — that shattering crunch, the warm and spiced filling, and the hit of flavor that dances on your tongue. While full-sized samosas are a common street-side indulgence, these mini vegetable samosas pack all that deliciousness into bite-sized joy. They’re the perfect snack for chai time, party starters, or even school lunchboxes.

But these aren’t just snacks — they’re tiny edible envelopes of tradition. Samosas trace their roots to ancient Persia where they were once called “Sambosa”, brought to the Indian subcontinent by traders and travelers. Over centuries, we Indianized them — stuffed them with mashed potatoes, veggies, spices, and love, and turned them into a staple in every part of the country.

What Goes Inside?

The heart of any samosa lies in its filling — and here, we’re going full-on vegetable curry style. Potatoes provide the soft base, while carrots, beans, and capsicum add bite and brightness. Onions and ginger bring the savory depth, and a mix of masalas like chaat masala, cumin powder, garam masala, and red chilli powder lend that unmistakable tangy heat.

A splash of water while cooking the filling ensures everything binds well and remains juicy inside the crisp outer layer.

That Crisp, Flaky Dough

The dough is made with maida, a touch of ajwain (carom seeds) for digestive benefits and aroma, and oil rubbed in to ensure the samosas turn out flaky and golden. The dough needs a gentle but firm hand — not too soft, not too stiff — and enough resting time to relax the gluten for easy shaping.

How They’re Cooked

These minis are shaped carefully by pinching and folding little discs of dough filled with the veggie mixture — forming that classic triangular or conical pocket. Once shaped, they’re deep-fried on medium flame to ensure they cook through and crisp up evenly, turning a beautiful golden brown.

Tip: Frying on high heat makes them brown too fast on the outside while staying doughy inside. Keep the oil at medium heat and stay patient!

https://www.youtube.com/watch?v=zBrlQ2lizkY

How to Serve Mini Samosas

These mini vegetable samosas are best served hot — crisp and straight out of the fryer.
Pair them with:

Green chutney or tamarind-date chutney
A hot cup of masala chai or ginger cardamom tea
A sprinkle of chaat masala on top for an extra kick

For special occasions, serve them with a trio of dips — mint yogurt, mango chutney, and spiced ketchup.

How to Pack for Lunch or Travel

Samosas travel really well:

Cool them slightly before packing to avoid steam making them soggy
Line the container with a paper towel
Wrap in foil if taking for a picnic or long travel

They’re also freezer-friendly! Just half-fry them and freeze. Re-fry before serving for that fresh, just-made texture.

Serving for a Crowd?

Hosting a party or festival gathering?

This recipe scales beautifully — just double or triple the filling and dough quantities
Shape and freeze them ahead of time
Fry in batches during the event for fresh, hot bites on demand

They’re also a big hit with kids — pop them into lunchboxes with ketchup, or serve them after playtime with warm milk or juice.

From Persia to every Indian kitchen, samosas have made quite the journey. And now, these mini versions bring you all the charm in one delicious mouthful. Whether you’re sharing them with friends, packing them for a picnic, or snacking solo — they’re tiny parcels of joy that never disappoint.

Prep Time 25 mins

Cook Time 1 hr

Total Time 1 hr 25 mins

Cooking Method: Deep-Fried

Cuisine: Indian, Mughlai

Courses: Snack, Snacks

Difficulty: Intermediate

Servings: 10

Calories: 160

Best Season: Suitable throughout the year

Dietary: High-Fiber, Vegetarian

Ingredients

To make the dough

1 1/2 cups maida (all-purpose flour)
1/2 tsp salt
1/2 tsp ajwain
3 tbsp oil
water (as needed)

To make the filling

3 tsp oil
1/2 tsp cumin seeds
1 onion (chopped)
1/2 tsp ginger paste
capsicum (chopped)
1/4 cup carrot (chopped)
1/4 cup beans (chopped)
3 potato (boiled, peeled and chopped)
1/4 tsp turmeric powder
2 tsp chilli powder
1 tsp cumin powder
1 tsp chaat masala
1 tsp garam masala
salt (to taste)
water (as needed)
coriander leaves (chopped)

For sealing paste

maida and water (mixed to form thick paste)

Instructions

Prep Work

1
Boil potatoes
Wash and cut potatoes in half, pressure cook with salt and water till soft, peel and chop.Pressure cook for 3 to 4 whistles.
2
Chop veggiesFinely chop onions, capsicum, carrot, beans, and coriander.
3
Prepare sealing pasteMix maida and water in a small bowl to form a thick paste.
4
Rest doughAfter kneading, cover dough with cloth and let it rest for 30 minutes.

Method

5
Mix dry ingredients
In a bowl, mix maida, salt, and ajwain.
6
Add oil and rubAdd oil to the flour and mix until crumbly and holds shape when pressed.
7
Knead the doughGradually add water and knead until soft.
8
Make the fillingHeat oil in a pan, add cumin seeds and saute. Add onions and cook till transparent. Add ginger paste.
9
Add vegetablesAdd capsicum, carrot, and beans. Saute well for 5 minutes.
10
Add spicesStir in turmeric, chilli, cumin, chaat masala, garam masala, and salt. Mix thoroughly.
11
Add potatoesAdd boiled potatoes and mash into the masala. Add water to keep the mixture soft.
12
Finish fillingMix in chopped coriander. Taste and adjust salt. Set aside.
13
Roll and cut doughDivide dough into small balls, roll out and cut into half vertically.
14
Shape conesForm cones using each half, sealing with paste.
15
Fill and sealAdd filling to cones, seal edges with paste and press gently.
16
Fry samosasHeat oil and fry samosas in batches on low flame until golden brown.
17
Serve hotDrain and serve hot with chutney or ketchup.