Mini Dry Samosa or Farsan Samosa or Besan Samosa is a very popular namkeen snack that has a Flaky crust and stuffed with namkeen/farsan which tastes tangy, sweet, spicy and is loaded with dry fruits. This is very popular among the people who travel. These Samosas will last for a month and are very handy and liked by all age groups.
Making this samosa is very easy and the taste is same as Haldiram’s dry samosa. Here I’m going to show you how to make dry samosa with the perfect dough, and filling and will also share the tips and tricks for frying them to avoid the bubbles on the surface and to achieve the perfect color and texture.
These extra crunchy samosas are filled with aloo bhujia, split green gram also known as moong dal, dry fruits along with roasted and crushed fennel, cumin, sesame, coriander seeds mixed with spices to give it a unique flavor. It is a perfect light and tasty snack that can satisfy the urge for something spicy and stomach filling whenever you are hungry.
Whether it’s a party, festival, special occasion, some guests are visiting or it’s raining outside these tongue-tingling samosa are all-time favorite snacks. It tastes awesome and can be prepared in very little time. This samosa tastes amazing with a cup of tea or coffee though it’s fried you can never resist yourself from having these.
The best part is these can be stored up to a month. So it is ideal to make it well ahead of time for travel or any festival. I have always made them before Holi and Diwali. It is also a very good gifting option during festivals and served at parties also.
For detailed tips for making perfect samosa please visit my blog: Samosa, where you can find detailed instructions.
Hope you will give this a try and let me know how it turns out for you.
Do try other snacks recipes :
- Samosa chaat
- Layered Samosa
- Potli Samosa
- Dahi Ke Sholay
- Air Fried Stuffed Mushrooms
- Sabudana Vada
- Methi Pakoda
- Paneer Dum Tikka
- Veg Lasagna Poppers
- Paneer Tikka Pizza Sliders
- Aloo Tikki Chaat
- Veg Momos
- Katori Chaat (Air-Fried)
- Tandoori Paneer Tikka
- Air-fried Crispy Chickpeas
Preparation Time: 15mins(+Resting Time) ∏ Cooking Time: 20mins ∏ Servings: 22-22
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Mini Dry Samosa :
Step1: Take 1 cup of all-purpose flour in a large mixing bowl, add 1/4 teaspoon ajwain seeds, 2-3 tablespoon of ghee, and salt to taste.
Step2: Use your fingers to make a breadcrumb-like crumble mixture. Mix everything very well so that you may achieve a sandy texture as shown below. It should bind like a ball when you press in your fist.
Step3: Add a few tablespoons of water to the flour mixture and start mixing the dough. Do not add too much water at a time. Keep adding water little by little and knead together.
Step4: Knead it well to form a stiff dough. We do not want soft dough for this recipe. Knead for 2 minutes. Cover the dough with a damp cloth and let it rest for 20-25 minutes. Set aside. In the meanwhile, we can prepare the stuffing.
Step5: Heat a skillet or pan on low-medium heat, add 5-6 black peppercorns, 1/2 teaspoon cumin seeds, 2 tablespoon sesame seeds, 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, and dry-toast until fragrant. It will take around 2-3 minutes. (Do not brown it). Transfer it to a plate and let it cool down.
Step6: In a grinder, spice mill, or mortar pestle add 1/4 cup aloo bhujiya, 1/4 cup moong dal namkeen, 1/2 teaspoon red chili powder, 1 teaspoon sugar, 1/2 teaspoon garam masala powder, roasted seeds (cumin-sesame-coriander-fennel-peppercorns), and salt as per taste. Grind to a coarse powder.
Step7: Transfer the mixture to a mixing bowl add chopped raisins and cashew nuts. Add 1 tablespoon tamarind pulp. Mix until well combined.
Step8: Stuffing for Mini dry samosa is ready, Keep it aside.
Step9: In a small bowl take 2 tbsp all-purpose flour, add some water to it and make a thick slurry. Add water in small portion and dissolve the flour. Stir the flour until it dissolves completely without any lumps. This slurry will be used as a binding agent for samosa. Its consistency should be creamy neither too thick nor too thin.
Step10: After keeping the dough for 20-25 mins. Knead the dough lightly again. Divide the dough into 2 parts, take one part and keep the remaining dough covered in a bowl. Take one dough ball, flatten it like a pattie (by pressing between your palms or against the rolling board.
Step11: Roll out dough ball in a circular shape (approx. 10-12 inches in diameter). It should not be too thick or too thin, the thickness should be like puri.
Step12: Now using a glass or cap of a jar that has sharp edges, cut the circles (diameter of 3 to 4 inches) out of it.
Step13: Now using a rolling pin roll it a bit so that the edges are not too thick and its thickness is uniform. Then divide the poori into two equal halves using a knife.
Step14: With a brush or with your fingertips apply some flour-water slurry (refer Step 9) on the straight edge of the sliced pastry. Now bring the two ends of the straight edge together and pinch them to form a cone. Refer below the image for a better idea. Pinch the pointed ends to make it a perfect cone shape.
Step15: Fill the samosa cone with the prepared stuffing around 1 tablespoon. Don’t overfill the samosa.
Step16: Apply some slurry mixture on the open end (cone circumference) and bring both the ends together and stick well, seal it by pressing with the fingers (cross-check once there should not be any open end (or cracks). You can also make a little fold in the other open end to give it a perfect shape.
Step17: To Keep the shape correct and likewise place them in a standing position. Your samosa is now ready.
Step18: Repeat the same process with the remaining dough. Let all the samosa rest for at least 15-20 minutes before frying so that it will become a little dry by doing this we can get rid of bubbles on the surface.
Step19: Now heat oil in a Kadai on low heat. To check if the oil is ready, drop a small piece of dough into the oil. It should take a few seconds to come up to the surface. That means the oil is ready. Depending upon the size of the Kadai/pan add samosa, do not overcrowd them.
Step20: Fry the samosa on the low flame for 5-6 minutes and do not touch them in the process. After some time you will notice that they will start floating then flip them using a slotted spoon. At this point, increase the heat to medium-low. Keep frying.
Step21: After around 10-12 minutes, the samosa will become firm and light brown in color. Fry them on medium flame until it gets nicely browned brown and crisp. The frying procedure for each batch will take at least 15-20 minutes. Maintain low heat while initially frying the samosa otherwise, bubbles will form on the surface. Once samosa is brown and crisp, take them out onto a paper towel.
Step22: Mini Dry Samosa is ready. Let it cool down to room temperature then store it in an air-tight container and Enjoy!
- Grind daal and sev on pulse mode so the oil will not release from it.
- The ratio of Flour:Moyan should be If you have a cup of refined flour then, add 2 tablespoons of ghee/oil to it.
- Rub flour between the palms until the oil/ghee is well incorporated with the flour and make a breadcrumb-like crumble mixture. Mix everything very well so that you may achieve a sandy texture.
- The dough for samosa should be firm and stiff. The dough should not be soft like a roti or chapati dough. So less water is added when kneading the dough.
- You may also use whole wheat flour for making these samosas. But I will recommend using all-purpose flour or maida to make this snack more crunchy and pleasurable.
- You can air fry these samosas. Just that, before air frying, brush them with oil and proceed. Samosa will surely be yummy and crisp, but the evenly brown samosa may not be as good as deep-frying them.
- Resting Time: Always remember to let the dough rest for at least 15 to 20 minutes before you start making the samosa. Also after assembling samosa let them dry for 15-20 minutes before frying them.
- While folding samosa make sure the samosa is well sealed otherwise while frying the oil will go inside them.
- Always fry the samosa on low heat that way they will turn crisp and bubbles will not come on the surface.