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Mini Onion Samosa

by Tarla Dalal
5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

These scrumptious bite-sized samosas are excitingly stuffed with onions that have been sautéed with masala powders for that really mouthwatering aroma and flavour. Sautéing the onions rids it of the raw smell and imparts a rich aroma instead. The texture also gets more enjoyable.

Mini Onion Samosas together with tomato ketchup or green chutney are ideal for serving at a Cocktail Party , and when enjoyed in the company of close friends and family, you are bound to lose count of how many you had!

Preparation Time: 10 mins
Cooking Time: 30 mins
Makes 20 mini samosas


For The Dough
1/2 cup plain flour (maida)
1 tbsp oil
salt to taste

For The Filling
1 cup finely chopped onions
2 tsp oil
1/2 tsp cumin seeds (jeera)
salt to taste
1 tsp chilli powder
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)
1/4 tsp turmeric powder (haldi)
2 tbsp chopped coriander (dhania)
1 tbsp besan (bengal gram flour)

Other Ingredients
oil for deep-frying

For Serving
tomato ketchup
green chutney


For the dough

  1. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Keep aside.

For the filling

  1. Heat the oil in a broad non-stick pan and add the cumin seeds.
  2. When the seeds crackle, add the onions and salt and sauté on a medium flame for 2 minutes.
  3. Remove from the flame, add the chilli powder, garam masala, dried mango powder, turmeric powder, coriander and besan and mix well. Keep aside.

How to proceed

  1. Knead the dough well till smooth and elastic and divide the dough into 20 equal portions.
  2. Roll out a portion of the dough into 75 mm. (3”) diameter oval shape.
  3. Cut the oval horizontally into 2 equal portions using a knife.
  4. Take a portion and join the edges to make a cone and seal it with little water.
  5. Stuff the cone with 1 tsp of the filling and apply little water on the edges to seal it.
  6. Repeat with the remaining dough and filling to make 19 more mini samosas.
  7. Heat the oil in a deep non-stick kadhai and deep-fry all the samosas on a medium flame till they turn golden brown in colour from all the sides.
  8. Drain on an absorbent paper.
  9. Serve immediately with tomato ketchup and green chutney.

RECIPE SOURCE : Indian CookingBuy this cookbook