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Miniature Samosas With Raita Dip:Recipe




  • 1 small onion finely chopped
  • 2 clove garlic crushed
  • 1 small capsicum finely diced
  • 1/4 cup green peas boiled
  • 1 carrot peeled and grated
  • 1 boiled potato finely diced
  • 1ts curry powder
  • 1/2 tsp garam masala
  • Salt according to taste
  • Black pepper according to taste
  • 270 gm wonton wrappers or samosas wrappers
  • Oil for frying

Raita dip

  • 1/2 cucumber
  • 200 gm yogurt
  • 1/4 tsp turmeric powder
  • 1tbs chopped fresh mint leaves
  • Salt to taste


  • Heat oil in a pan, cook onion and garlic for few minutes, until the onion is soft. Add capsicum, peas, carrot, potato, curry powder and garam masla.
  • Remove from heat, stir until well mixed.Season with salt and black pepper.
  • Place a heaped teaspoon of vegetables mixture in the center of each won ton wrapper, dampen the edges with water or egg and fold it in half, making a triangle to enclose the filling. Press the edges to seal firmly, forming a little parcel.
  • Deep fry the samosas in hot oil for 5 minutes or until golden brown. Drain on paper towels, serve hot with dip.

Raita dip method

  • Peel the cucumber remove and discard seeds.Chop flesh finely, place in a bowl with yogurt, turmeric and salt.
  • Stir to combine, chill just before serving, stir in mint leaves.

Tip: samosas can be refrigerate, covered with plastic wrap or in airtight container, and fry just before serving


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