Mini samosas are the kind of snack that disappears fast. They’re crisp on the outside, warm and spiced inside, and just the right size for one perfect bite. Whether you serve them at a party, tuck them into lunchboxes, or enjoy them with evening tea, these little parcels always deliver.
The best part? You can prep a big batch, freeze them, and fry or bake as needed. They’re easy to customize, fun to fold, and even better to eat.
Mini Samosas (Cocktail Samosas) - Crispy, Bite-Sized Party Snacks
Ingredients
- For the dough: 2 cups all-purpose flour
- 4 tablespoons neutral oil or ghee
- 1/2 teaspoon salt
- Water (about 1/2 cup, as needed)
- For the filling (classic potato-pea): 3 medium potatoes, boiled and mashed
- 1/2 cup green peas (fresh or frozen)
- 1 small onion, finely chopped (optional)
- 2 green chilies, finely chopped (adjust to taste)
- 1-inch piece ginger, grated
- 2 tablespoons chopped cilantro
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 teaspoon chaat masala or amchur (dry mango powder) for tang
- Salt to taste
- 1 tablespoon oil (for sautéing)
- Lemon juice to taste
- For frying/baking: Oil for deep frying
- Or, for baking/air-frying: 1 tablespoon oil to brush
Instructions
- Make the dough: In a bowl, mix flour and salt. Rub in the oil or ghee until the mixture looks sandy and holds shape when pressed. Add water gradually and knead into a firm, smooth dough. Cover and rest for 20–30 minutes.
- Prepare the filling: Heat 1 tablespoon oil in a pan. Add cumin seeds. When they sizzle, add onion (if using), ginger, and green chilies. Sauté until fragrant. Stir in turmeric, coriander powder, peas, and cook 2–3 minutes.
- Finish the filling: Add mashed potatoes, salt, garam masala, and chaat masala or amchur. Mix well. Cook 2 minutes to blend flavors. Turn off heat, add cilantro and a squeeze of lemon. Let it cool completely.
- Divide the dough: Roll the dough into a log and cut into 10–12 equal pieces for mini samosas. Keep covered to prevent drying.
- Roll and shape: Take one piece, roll into a smooth ball, then roll into a thin oval (about 4–5 inches). Cut the oval in half to make two semi-circles.
- Form cones: Take one semi-circle. Wet the straight edge lightly with water. Bring the two corners together to form a cone, overlapping slightly. Press to seal tightly.
- Fill and seal: Add 1–2 teaspoons of filling into the cone. Pinch the open edge to seal, creating a neat triangular pocket. Ensure there are no gaps. Repeat with the rest.
- Rest before frying: Let the shaped samosas sit for 10 minutes, uncovered. This helps them dry slightly and fry crisper.
- Fry low and slow: Heat oil on medium-low. Slip in a few samosas; the oil should bubble gently, not fiercely. Fry until golden and crisp, about 6–8 minutes, turning occasionally. Drain on a rack or paper towels.
- To bake or air-fry: Brush samosas lightly with oil. Bake at 375°F (190°C) for 18–22 minutes, flipping once. In an air fryer, cook at 360°F (182°C) for 12–15 minutes, shaking halfway.
- Serve: Enjoy hot with mint chutney, tamarind chutney, or ketchup. A sprinkle of chaat masala on top is a nice touch.
What Makes This Special
- Perfect for sharing: These bite-sized samosas are made for gatherings, potlucks, and game nights.
- Make-ahead friendly: Freeze them uncooked and fry or bake straight from the freezer.
- Customizable filling: Classic spiced potato-pea filling or protein-packed options like chicken or paneer.
- Crunchy every time: A simple dough and smart frying technique keep them crisp, not greasy.
- Great with dips: Pair with tamarind chutney, mint chutney, or even a quick yogurt sauce.
Shopping List
- For the dough:
- 2 cups all-purpose flour
- 4 tablespoons neutral oil or ghee
- 1/2 teaspoon salt
- Water (about 1/2 cup, as needed)
- For the filling (classic potato-pea):
- 3 medium potatoes, boiled and mashed
- 1/2 cup green peas (fresh or frozen)
- 1 small onion, finely chopped (optional)
- 2 green chilies, finely chopped (adjust to taste)
- 1-inch piece ginger, grated
- 2 tablespoons chopped cilantro
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1 teaspoon chaat masala or amchur (dry mango powder) for tang
- Salt to taste
- 1 tablespoon oil (for sautéing)
- Lemon juice to taste
- For frying/baking:
- Oil for deep frying
- Or, for baking/air-frying: 1 tablespoon oil to brush
Instructions
- Make the dough: In a bowl, mix flour and salt.
Rub in the oil or ghee until the mixture looks sandy and holds shape when pressed. Add water gradually and knead into a firm, smooth dough. Cover and rest for 20–30 minutes.
- Prepare the filling: Heat 1 tablespoon oil in a pan.
Add cumin seeds. When they sizzle, add onion (if using), ginger, and green chilies. Sauté until fragrant.
Stir in turmeric, coriander powder, peas, and cook 2–3 minutes.
- Finish the filling: Add mashed potatoes, salt, garam masala, and chaat masala or amchur. Mix well. Cook 2 minutes to blend flavors.
Turn off heat, add cilantro and a squeeze of lemon. Let it cool completely.
- Divide the dough: Roll the dough into a log and cut into 10–12 equal pieces for mini samosas. Keep covered to prevent drying.
- Roll and shape: Take one piece, roll into a smooth ball, then roll into a thin oval (about 4–5 inches).
Cut the oval in half to make two semi-circles.
- Form cones: Take one semi-circle. Wet the straight edge lightly with water. Bring the two corners together to form a cone, overlapping slightly.
Press to seal tightly.
- Fill and seal: Add 1–2 teaspoons of filling into the cone. Pinch the open edge to seal, creating a neat triangular pocket. Ensure there are no gaps.
Repeat with the rest.
- Rest before frying: Let the shaped samosas sit for 10 minutes, uncovered. This helps them dry slightly and fry crisper.
- Fry low and slow: Heat oil on medium-low. Slip in a few samosas; the oil should bubble gently, not fiercely.
Fry until golden and crisp, about 6–8 minutes, turning occasionally. Drain on a rack or paper towels.
- To bake or air-fry: Brush samosas lightly with oil. Bake at 375°F (190°C) for 18–22 minutes, flipping once.
In an air fryer, cook at 360°F (182°C) for 12–15 minutes, shaking halfway.
- Serve: Enjoy hot with mint chutney, tamarind chutney, or ketchup. A sprinkle of chaat masala on top is a nice touch.
Storage Instructions
- To refrigerate (cooked): Cool completely. Store in an airtight container for up to 3 days.
Reheat in an oven or air fryer to re-crisp.
- To freeze (uncooked): Arrange shaped samosas on a tray in a single layer. Freeze until solid, then transfer to a freezer bag. Fry or bake straight from frozen; add a couple of extra minutes.
- To freeze (cooked): Cool fully, freeze on a tray, then bag.
Reheat from frozen in a 350°F (175°C) oven or air fryer until hot and crisp.
Benefits of This Recipe
- Party-ready: Makes a large batch and holds up well for hours.
- Budget-friendly: Uses simple pantry ingredients and vegetables.
- Flexible cooking methods: Fry, bake, or air-fry with great results.
- Kid-friendly: Mildly spiced but easy to adjust heat levels.
- Vegetarian and adaptable: Classic filling is plant-based, with easy swaps for other diets.
Common Mistakes to Avoid
- Dough too soft: A soft dough leads to bubbles and leaks. Keep it firm and not sticky.
- Rolling too thin or too thick: Too thin tears; too thick stays doughy. Aim for a medium-thin sheet.
- Overfilling: Mini samosas need just a teaspoon or two.
Overfilling causes bursting.
- High heat frying: Hot oil browns the outside fast but leaves the dough raw. Use medium-low heat.
- Poor sealing: Always use a little water to seal seams well. Press firmly to avoid leaks.
- Frying while filling is warm: Warm steam can cause bubbles and splits.
Cool the filling first.
Variations You Can Try
- Paneer and Pea: Crumble paneer into the mix with peas, garam masala, and chili flakes.
- Chicken Keema: Sauté ground chicken with onions, ginger-garlic, cumin, garam masala, and peas. Cook until dry.
- Spinach and Corn: Garlic-sautéed spinach and sweet corn with a pinch of chili and nutmeg.
- Cheese and Jalapeño: A fusion twist with shredded cheddar, green chilies, and a dash of paprika.
- Sweet Samosas: Fill with sweetened coconut and nuts or spiced apple-cinnamon. Dust with powdered sugar after frying.
- Vegan: Use oil instead of ghee and plant-based fillings like spiced lentils or chickpeas.
- Gluten-Free: Use a gluten-free flour blend with a little xanthan gum; handle gently and bake for easier results.
FAQ
Can I use store-bought wrappers?
Yes.
Spring roll wrappers or thin wonton wrappers work well for mini samosas. Cut them into rectangles, form cones, fill, and seal with a flour-water paste. Fry or air-fry until crispy.
Why do my samosas get bubbles or blisters?
That usually means the dough has too much moisture or the oil is too hot.
Keep the dough firm and knead in the fat well. Fry on medium-low heat and let the shaped samosas rest before frying.
How do I make them less oily?
Fry at a steady medium-low heat so the dough cooks through without absorbing too much oil. Drain on a wire rack, not just paper towels.
Baking or air-frying is also a great lower-oil option.
What chutneys go best with mini samosas?
Mint-cilantro chutney, tamarind-date chutney, and even garlic chili sauce pair beautifully. For something creamy, try a quick yogurt dip with lemon and black salt.
Can I scale this recipe for a crowd?
Absolutely. Double or triple the dough and filling.
Shape and freeze in batches, then fry straight from frozen as guests arrive.
How do I keep them crispy for a party?
Keep fried samosas on a wire rack in a warm oven (around 200°F/95°C). Avoid covering them tightly, which traps steam and softens the crust.
What oil is best for frying?
Use a neutral, high-smoke-point oil like peanut, canola, or sunflower. Keep the oil at a steady temperature for even browning.
Can I make the filling ahead?
Yes.
The filling can be made 2–3 days in advance and refrigerated. Bring it to room temperature before shaping so it’s easy to handle.
Final Thoughts
Mini samosas deliver big flavor in a small package. With a simple dough, a well-seasoned filling, and a calm frying method, you’ll get crisp, golden results every time.
Make a batch, freeze a stash, and you’re always minutes away from a crowd-pleasing snack. Serve them with your favorite chutneys, and watch them vanish.
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