Mini Dry Samosa

20 min + 30 min restMakes 15 small samosa

Crispy fried pastry cones filled with a spiced sev and cashew mixture; stores well for over a week.

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prepHave a blender ready
240 g all purpose flour	Rub oil into flour, add water, knead dough, rest 30 min	Divide dough into small balls, roll into thin roti, cut in half	Shape half into cone, fill, seal edges	Deep fry in medium-hot oil, low flame, 6–8 min until light golden	Drain, cool, serve
salt to taste
30 ml oil (for dough)
water as needed
100 g sev	Blend sev, coconut & spices coarse, add cashews, raisins & oil, crush
20 g desiccated coconut
2 tsp coriander seeds
1 tsp fennel seed powder
1 tsp chilli powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1 tsp amchoor powder
2 tsp sugar
salt to taste
20 g cashews
20 g raisins
30 ml oil (for deep frying) + more as needed

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