Recipe- Super Crispy Mini Bread Samosa

A super crispy, tasty, and very delicious mini version of the classic samosa made using bread slices as the outer covering instead of plain flour. There is always a sweet corner in most of the towns or markest in Delhi where you can get freshly prepared samosa. The vendors would start filling the samosa from early morning for the whole day supply and would fry them right in front of you.

Ingredients

12 sandwich bread slices
oil for frying

For the filling

4 medium-sized potatoes boiled and mashed
1/4 cup peas
1/2 teaspoon ginger grated
1 tablespoon raisins
1 tablespoon cashew nuts
1 tablespoon coriander seeds
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1/4 teaspoon turmeric powder
1 teaspoon chaat masala
salt to taste
1 tablespoon lemon juice
1/4 cup coriander leaves chopped
2 tablespoon vegetable oil

Method

For Filling

* Dry roast coriander seeds in a pan, remove from heat and slightly crush with the back of the spoon.

* Heat oil in a pan, add cumin seeds and roasted coriander seeds, stir, and ginger. Sauté for a minute.

* Add all spices and salt, and peas, mix well. Remember to keep the heat low at this moment.

* Add crumbled potato, raisins and cashew nuts. Mix and cook over medium flame for 5 minutes. Add lemon juice and coriander leaves and set aside.

Making Samosa

* With the help of rolling pin, press the bread slice in a thin layer.

* Take a knife and cut the bread slice diagonally to make two triangles.

* Now fold one triangle from the long side making a cone, use water to seal the sides along the fold.

* Place a tablespoonful of stuffing in the cone and seal the outer edges by applying some more water. Repeat the same procedure with rest of bread slices.

* Heat enough oil in a wide pan or wok. Add 5-6 bread samosas into the oil slowly and deep fry them till golden from both sides.

* Drain on paper towel and serve hot with tamarind chutney and mint chutney and or ketchup