2 Wonderful Potato Snacks Recipes | Easy Snacks to make at home | Evening Snacks | Potato Recipes

2 Wonderful Potato Snacks Recipes | Easy Snacks to make at home | Evening Snacks | Potato Recipes

#MiniSamosa #crispypotatobites #vegsamosa #snacks #streetfood #teatimesnacks #homecooking #snacksrecipes #indianstreetfood #streetstylesamosa
#garlicpotatobites #snacks #snacksrecipes #aloorecipes #potatorecipes #eveningsnacks #potatobites #potatonuggets #potatosnacksrecipes #partysnacksrecipes

Our Other Potato Recipes
Honey chilli potato –
Aloo Manchurian –
Potato Fingers –
Aloo palak sabji –
Spicy garlic potato –

Promo – 00:00
Garlic potato bites – 00:24
Mini samosa – 04:05

Mini Samosa

To Make Dough
Maida/all-purpose flour – 1 1/2 Cups
Salt – 1/2 Tsp
Ajwain – 1/2 Tsp
Oil – 3 Tbsp

To Make Filling
Oil – 3 Tsp
Cumin Seeds – 1/2 Tsp
Onion – 1 No. Chopped
Ginger Paste – 1/2 Tsp
Chopped Capsicum
Chopped Carrot – 1/4 Cup
Chopped Beans – 1/4 Cup
Potato – 3 Nos
Turmeric Powder – 1/4 Tsp
Chilli Powder – 2 Tsp
Cumin Powder – 1 Tsp
Chaat Masala – 1 Tsp
Garam Masala – 1 Tsp
Chopped Coriander Leaves


For the Dough:

1. Take maida, salt, ajwain in a large bowl and mix well.
2. Add oil and mix to make sure the mixture has crumbly texture and hold-able consistency.
3. Gradually add water and mix the dough.
4. Knead the dough ball for 3-4 mins to make sure it is soft.
5. Cover it with a cloth and let it rest for 30 mins.

For the Filling:

1. Wash the potatoes and cut them into halves.
2. Add them to a pressure cooker along with some salt and water.
3. Cook the potatoes till 3-4 whistles to make sure they are soft.
4. Peel off the skin and chop them roughly. Keep them aside.
5. Put oil in a pan and add the cumin seeds. Saute.
6. Add the chopped onions and fry until they are transparent.
7. Add ginger paste, mix and add capsicum, carrot, beans. Mix and saute for 5 mins.
8. To this, add turmeric powder, red chili powder, cumin powder, chaat masala powder, garam masala powder, salt and mix well.
9. Add the boiled potatoes, mix with the masala and mash the potatoes.
10. Add a little water to keep the masala going. Add more water if required to makes sure the masala is soft.
11. Lastly, add the chopped coriander and mix. Check for seasoning and add salt if only required.
12. Filling is ready, turn off the stove and keep it aside.

For making the Samosas:

1. Mix maida and water in a bowl to make a thick paste for sealing the samosas.
2. Divide the well rested dough into equal sized small portions.
3. Place each ball on the rolling surface and roll them out evenly and a little vertically.
4. Divide the rolled out dough into half and fold it as shown in the video.
5. Apply the maida paste and fold the other half of the dough and press it to form a cone.
6. Put the filling inside the cone and apply some maida paste around the opening.
7. Gently press both the ends of the opening and seal the samosas.
8. Prepare all the samosas in a similar way and keep them aside.
9. Pour oil for deep frying in a kadai.
10. Drop in the prepared dough samosas gently and fry them on a low flame for about 20-25 mins per a batch.
11. Once the samosas turn golden brown on all sides, take them out into a kitchen towel to absorb the excess oil.
12. Mini Samosas are ready to be served hot with mint chutney or tomato ketchup and some piping hot chai or coffee by the side.

Garlic Potato Bites
To Make Garlic Potato Bites

Potato – 3 Nos
Garlic – 2 Nos
Salt – 1/2 Tsp
Pepper – 1/2 Tsp
Chilli Flakes – 1 Tsp
Italian Seasoning – 1 Tsp
Green Chilli – 1 No.
Coriander Leaves
Maida – 1/4 Cup
Corn Flour – 1 Tbsp
Bread Crumbs – 1/2 Cup


1. Grate the cooked potatoes into a bowl.
2. To it, add the grated garlic, salt, pepper, chili flakes, Italian seasoning, green chili, coriander leaves, maida, corn flour, bread crumbs and mix well.
3. Refrigerate this mixture for 1 hour.
4. In a small bowl, mix corn flour, maida and water. Keep this slurry aside.
5. Apply oil to the palms and take the potato mixture to roll into desired shapes.
6. Keep the prepared cutlets aside in a plate.
7. Take each cutlet and dip into the corn flour slurry first, then coat with the bread crumbs.
8. Heat a kadai with oil and gently drop the cutlets in.
9. Fry them on medium heat until they turn golden brown in colour.
10. Remove from the pan and place them on a plate.
11. Spicy garlic potato bites are ready to be served hot with tomato ketchup or spicy mayo by the side.

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