Mini Crispy Samosas (Oil‑Free Style)

Ingredients

• 2 cups All-Purpose Flour (sifted; can be 100% whole‑wheat flour or a 50/50 blend)
• 1 tablespoon Salt (adjust to taste)
• 1.5 tablespoons Desi Ghee (melted; can substitute with vegetable oil for a lighter texture)
• 0.5 cup Cold Water (use only half a cup; extra water will make the dough soft and less crispy)
• 1 teaspoon Fennel Seeds (large seeds, lightly toasted)
• 2 teaspoons Coriander Seeds (dry, whole)
• 2 teaspoons Cumin Seeds (dry, whole)
• 1 teaspoon Amchur (Dry Mango Powder)
• 1 teaspoon Kashmiri Red Chili Powder (mild heat, gives bright color)
• 0.5 teaspoon Garam Masala
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Milk Powder (helps bind the dry filling)
• 3 tablespoons Desiccated Coconut (unsweetened)
• 1 teaspoon Salt (for filling)
• 175 grams Namkeen Mix (e.g., Samriddhi Namkeen) (coarsely ground, about 1.5‑2 cups; can use any crunchy Indian snack mix)
• 0.5 teaspoon Asafoetida (Hing) (optional, adds depth)
• 3 grams Dried Tamarind Paste (small piece, adds tanginess)
• 7 pieces Long Pepper (Pippali) (optional, for extra warmth)
• 3 tablespoons Cashew Nuts (coarsely chopped)
• 3 tablespoons Raisins (seedless)
• 1 tablespoon Ghee (for tempering) (heated until hot, then cooled slightly before adding to spices)
• 2 cups Refined Cooking Oil (for deep frying; use a high‑smoke‑point oil like sunflower or canola)

Instructions

1. Prepare the Dough

   In a mixing bowl combine the sifted flour, salt and melted ghee. Add the cold water gradually while mixing until a firm, non‑sticky dough forms.

   Time: PT10M

2. Rest the Dough

   Cover the dough with a clean dry cloth and let it rest for 30 minutes at room temperature.

   Time: PT30M

3. Toast Whole Spices

   Heat 1 tbsp ghee in a small pan over medium heat. Add fennel seeds, coriander seeds, cumin seeds, asafoetida, dried tamarind piece, and long pepper. Toast for about 1 minute until fragrant.

   Time: PT2M

4. Grind the Toasted Spices

   Allow the toasted spices to cool, then grind them into a fine powder using a spice grinder or mortar‑pestle.

   Time: PT3M

5. Mix the Dry Filling

   In a large bowl combine the ground spice powder, amchur, Kashmiri red chili powder, garam masala, turmeric, milk powder, desiccated coconut, salt, and the namkeen mix. Add chopped cashews, raisins, and the cooled ghee. Mix thoroughly until everything is evenly coated.

   Time: PT10M

6. Divide and Roll the Dough

   Pinch off about 30 g of dough (roughly the size of a golf ball) for each samosa. Using a rolling pin, roll each piece into a thin oval about 12‑14 cm long and 2 cm wide. The sheet should be almost translucent.

   Time: PT20M

7. Shape the Mini Samosas

   Lay a small amount of water on the edge of the rolled sheet, fold it into a cone, fill with 1‑1.5 tbsp of the spice‑nut mixture, then seal the top edge by pressing gently with your fingers.

   Time: PT15M

8. Dry the Assembled Samosas

   Place the sealed samosas on a tray, cover loosely with a dry cloth and let them rest for 1 hour. This dries the surface and prevents oil absorption later.

   Time: PT1H

9. Heat the Oil

   Pour the refined oil into the frying pan (enough for deep frying) and heat to about 150 °C (300 °F). Use a thermometer or test by dropping a small piece of dough – it should sizzle slowly.

   Time: PT10M

   Temperature: 150°C

10. Fry the Samosas

    Gently lower the samosas into the oil. Fry on low heat for 30‑35 minutes, turning occasionally, until they turn golden‑brown and crisp.

    Time: PT35M

    Temperature: 150°C

11. Cool and Store

    Remove the fried samosas with a slotted spoon, drain on paper towels, and let them cool completely. Store in an airtight container.

    Time: PT10M

Nutrition Facts

Calories

80

Protein

1 g

Carbohydrates

10 g

Fat

4 g

Fiber

1 g