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Explore Mini Samosa Recipe | Crispy Namkeen Mini Samosa at Home | Chef Ajay Chopra with 50,772 views, 632 likes, and 56 comments. Experience the impact of this video content that has captured audience attention.

Chai ke saath kuch crispy aur chatpata ho jaaye? 😍 Today, I'm sharing my recipe for Namkeen Mini Samosa, perfectly crispy, crunchy and packed with flavour! These bite-sized samosas are the perfect snack for your evening chai, family gatherings or whenever you're craving something delicious. With a golden, flaky outer layer and a flavourful filling, these mini samosas are sure to become a favourite at home. Watch the full recipe and learn how to make delicious, halwai-style Namkeen Mini Samosas right in your kitchen! Portion: 15–20 mini samosas Preparation Time: 10 mins + soaking time Cooking Time: 45 mins Ingredients: For Dough: Refined flour 1½ cups Ajwain ½ tsp Ghee 1 tbsp Salt 1 tsp Water as required For Moong Dal: Oil for shallow frying ¼ cup Moong dal soaked and strained 1 cup For Samosa Stuffing: Oil 1 tbsp Jeera 1 tsp Coriander seeds ½ tbsp Hing ½ tsp Saunf 1 tsp Besan ¼ cup Cashews chopped 1 tbsp Crushed moong dal Sev ¼ cup Boondi ¼ cup Raisins chopped 1 tbsp Turmeric powder ½ tsp Red chilli powder 1 tsp Garam masala powder ½ tsp Coriander powder ½ tsp Salt 1 tsp Amchur powder 1 tsp Clove powder ¼ tsp Sugar powder 1 tbsp Oil for frying Method: Step 1: Prepare the Samosa Dough In a mixing bowl, combine refined flour, ajwain and salt. Add ghee and rub it thoroughly into the flour until the mixture becomes crumbly and grainy. Gradually add water and knead into a soft yet stiff dough. Cover and allow the dough to rest while preparing the stuffing. Step 2: Prepare the Moong Dal Drain the soaked moong dal thoroughly using a strainer. Heat ¼ cup oil in a pan and add the strained moong dal. Sauté the dal over medium heat, stirring continuously, until it becomes nutty, lightly golden and fully cooked. Remove the cooked dal and drain any excess oil. Allow it to cool completely. Transfer the cooled moong dal to a mixer jar and coarsely grind it. Keep aside. Step 3: Prepare the Stuffing Heat 1 tbsp oil in a heavy-bottomed pan. Add jeera, coriander seeds, hing and saunf. Sauté until the spices become aromatic. Add besan and roast continuously over medium-low heat until the besan is completely cooked and aromatic. Take care not to burn it. Add chopped cashews and the coarsely crushed moong dal. Mix well. Add sev, boondi and chopped raisins. Follow with turmeric powder, red chilli powder, garam masala powder, coriander powder, salt, amchur powder, clove powder and sugar powder. Mix everything thoroughly and cook briefly until the mixture is well combined and dry. Transfer the mixture to a mixer jar and pulse briefly to obtain a coarse, evenly combined stuffing. Do not grind it into a fine paste. Allow the stuffing to cool completely before filling the samosas. Step 4: Shape the Mini Samosas Divide the rested dough into small portions. Roll each portion into an elongated oval shape. Cut the rolled dough horizontally into two equal halves. Take one half and form it into a cone by bringing the straight edges together. Apply a little water along the edges and press firmly to seal the cone. Fill the cone with the prepared stuffing, leaving enough space at the top for sealing. Apply water along the edges and seal the samosa firmly in the desired shape. Ensure the edges are properly sealed to prevent the samosas from opening or bursting while frying. Repeat the process with the remaining dough and stuffing. Step 5: Fry the Samosas Heat oil in a deep pan over medium heat. Once the oil is moderately hot, carefully add the mini samosas in batches. Fry them slowly over medium heat until they become crisp and golden brown from all sides. Avoid frying on very high heat, as the outer layer may brown quickly while the inside remains undercooked. Remove the samosas and drain the excess oil on absorbent paper or a wire rack. Step 6: Cool & Store Allow the mini samosas to cool completely before storing them. Once completely cool, transfer them to an airtight container to retain their crisp texture. Serve the Namkeen Mini Samosa as a tea-time snack or festive namkeen. Subscribe to my channel here : https://www.youtube.com/channel/UCjC5zJ25kXB0mwKxi4erOrg \ For more information and many more recipes, Visit us at: https://www.chefajaychopra.com​ For more information and many more recipes, Visit us at: https://www.chefajaychopra.com/food-r... Facebook : https://www.facebook.com/ChefAjayChopra/ Twitter : https://x.com/mchefajaychopra Instagram :https://www.instagram.com/chefajaychopra

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