Samosa is a lip-smacking and delicious snack. As these samosas are dry so you can make and store them in an air tight container for 15-20 days.
200g Maida (all Purpose Flour)
1/2tsp Ajwain (Carom Seeds)
150g Ratlami/Longia Sev (Spicy Sev)
1tsp Red Chili Powder
1/4tsp Garam Masala
1tsp Amchur Powder (Dried Mango Powder)
1tbsp Powdered Sugar
1/4 Cup Oil
Take maida, ajwain, salt and oil in a vessel and make a medium hard dough
Cover the dough and keep aside for 10-15 minutes.
Coarsely grind ratlami sev and take it out in a bowl.
Mix red chili powder, salt, amchur powder, garam masala and sugar in a bowl.
Heat oil and add the prepared spice mix and grinded ratlami sev.
Cook for 1-2 minutes and immediately switch off the flame.
Take the dough and divide it into small pieces.
Flatten the dough ball in oval shape and cut it into two halves.
Make a triangle and stuff 1tsp filling and seal the ends properly with
Make all the samosas like this.
Deep fry them in medium hot oil on medium high flame till golden brown.
Take out the mini samosas on a plate.
Mini samosas are ready to store and eat.