Mini vegetable samosas are crispy, golden pastries filled with spiced vegetables, offering a burst of flavor in every bite. These bite-sized treats are perfect for parties, tea-time snacks, or festive occasions. Paired with a sweet and tangy tamarind chutney, they deliver a balance of savory, sweet, and tangy flavors that makes them irresistible.

This recipe combines classic Indian spices, fresh vegetables, and a flaky pastry shell, creating a dish that’s both comforting and elegant. Making mini samosas at home lets you control the spice levels and ingredients, making them healthier and fresher than store-bought versions.

Why I Love This Recipe

I love mini vegetable samosas because they are crispy on the outside and flavorful inside, combining textures and spices perfectly. They’re fun to make and even more fun to eat, making them a hit at gatherings.

The tamarind chutney adds a delightful tang that elevates each bite, creating a memorable snack or appetizer.

Why It’s a Must-Try Dish

• Loaded with vegetables for a healthy option
• Perfect appetizer or party snack
• Bite-sized for easy serving and eating
• Pairs wonderfully with tangy chutney or yogurt dips
• Customizable spice levels

Recipe Details

• Preparation Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes
• Servings: 12–15 mini samosas
• Calories: ~120 kcal per samosa
• Course: Appetizer / Snack
• Cuisine: Indian

Ingredients

For the Samosa Filling:

• 1 cup potatoes, peeled and diced
• 1/2 cup carrots, finely chopped
• 1/2 cup peas (fresh or frozen)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, minced
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon red chili powder (optional)
• Salt to taste
• 1 tablespoon oil
• Fresh cilantro, chopped (optional)

For the Samosa Dough:

• 1 cup all-purpose flour
• 2 tablespoons oil or ghee
• 1/4 teaspoon salt
• Water, as needed to knead the dough

For Frying:

• Vegetable oil

For Tamarind Chutney:

• 1/4 cup tamarind paste
• 1/4 cup jaggery or brown sugar
• 1/2 teaspoon cumin powder
• 1/4 teaspoon black salt (optional)
• 1/4 teaspoon red chili powder
• 1/2 cup water

Cooking Directions

Step 1: Prepare the Filling

1. Boil potatoes until tender; mash slightly and set aside.
2. Heat oil in a pan, add cumin seeds, and let them sizzle.
3. Add onions, garlic, and ginger; sauté until translucent.
4. Add carrots, peas, turmeric, coriander, garam masala, chili powder, and salt.
5. Cook until vegetables are tender, then mix in the mashed potatoes.
6. Add fresh cilantro and set aside to cool.

Step 2: Make the Dough

1. Mix flour, salt, and oil/ghee in a bowl.
2. Gradually add water and knead into a smooth, firm dough.
3. Cover with a damp cloth and rest for 15 minutes.

Step 3: Shape the Samosas

1. Divide dough into small balls.
2. Roll each ball into a thin oval or circle.
3. Cut in half, forming two semi-circles.
4. Fold each semi-circle into a cone shape, sealing the edge with water.
5. Fill each cone with the vegetable mixture and seal the top edge.

Step 4: Fry the Samosas

1. Heat oil in a deep pan over medium heat.
2. Fry samosas in batches, turning occasionally, until golden brown and crispy.
3. Remove with a slotted spoon and drain on paper towels.

Step 5: Prepare Tamarind Chutney

1. Combine tamarind paste, water, and jaggery in a saucepan.
2. Add cumin powder, black salt, and chili powder.
3. Simmer for 5–7 minutes until slightly thickened. Cool before serving.

Step-by-Step Summary

1. Cook and mash potatoes; sauté vegetables with spices.
2. Prepare smooth, firm dough.
3. Roll dough, form cones, and fill with vegetable mixture.
4. Fry samosas until golden and crispy.
5. Make tamarind chutney and serve with hot samosas.

How to Serve

• Serve hot, with tamarind chutney or mint-cilantro chutney.
• Perfect for parties, tea-time, or as an appetizer.
• Garnish with fresh cilantro or sesame seeds for presentation.

Recipe Tips

• Keep dough firm but pliable to prevent cracks while frying.
• Fry at medium heat to ensure even cooking and avoid burning.
• Avoid overfilling cones; they may split while frying.
• Use frozen peas to save prep time.

Variations

1. Cheese Samosas: Add grated paneer or mozzarella to filling.
2. Spicy Samosas: Add green chilies or chili paste.
3. Sweet Potato & Pea: Replace potatoes with sweet potatoes.
4. Baked Version: Brush with oil and bake at 375°F (190°C) for 20–25 minutes for a healthier option.
5. Mini Meat Samosas: Replace vegetables with spiced minced chicken or lamb.

Freezing and Storage

Refrigeration

• Store cooked samosas in an airtight container for up to 2 days. Reheat in an oven at 350°F (175°C) to restore crispness.

Freezing

• Assemble uncooked samosas and freeze on a tray for 1–2 hours, then transfer to a freezer bag.
• Fry or bake directly from frozen, increasing cooking time slightly.

Special Equipment Needed

• Rolling pin
• Deep frying pan or wok
• Slotted spoon
• Paper towels
• Small saucepan for chutney

FAQ

Q: Can I use store-bought phyllo or spring roll wrappers?
A: Yes, but adjust folding and cooking time; the taste may vary slightly.

Q: Can I make samosas ahead of time?
A: Yes, assemble and freeze before frying. Fry directly from frozen.

Q: Can I bake instead of frying?
A: Yes, brush with oil and bake for a healthier version, though texture is slightly less crispy.

Q: How spicy are these samosas?
A: Mild by default; adjust chili or add green chilies for extra heat.

Conclusion

Mini Vegetable Samosas with Tamarind Chutney are a crispy, flavorful, and elegant appetizer that delights every palate. Perfectly spiced vegetables wrapped in a golden, flaky pastry, paired with a tangy-sweet chutney, create a memorable snack or party treat. Easy to prepare in advance and customizable to taste, these samosas are a must-try for Indian cuisine lovers and entertaining at home.