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Small Samosas With Raita Dip Recipe


You can freeze these small samosas for up to one month. Fry whenever you wanted to eat the. You can also freeze the green dip.


Ingredients Of Small Samosas

  • 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 masala.
  • Remove from heat, stir until well mixed. Season with salt and black pepper.
  • Place a heaped teaspoon of vegetable 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 the 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 refrigerated, covered with plastic wrap or in an airtight container, and fry just before serving


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