Samosa is great snack to munch on a rainy day. If it homemade then it will taste awesome. I got this recipe from here. Of course, did very few modifications from the original recipe. I have used whole wheat flour to make samosa sheets.
I fear to the deal with samosa because of it’s shape. This method of holding the filling was quite simple and easy for beginners too. To my wonder, the shape of the samosa was good on my first try itself. Onion samosa is very easy to prepare, as we have all ingredients readily available. The samosa sheet preparation will be little time consuming. Here I have used left over chapati dough.
The step by step pictorial procedure of the onion samosa is as follows. Onion samosa is also called as irani samosa/mini samosa/triangle samosa/samsa.
Yields – 13 samosa
- Chapathi dough – 1 cup
- Flour – To dust
- Onion – 1
- Flattened rice/aval/poha – 1/2 cup
- Chili powder – 1 tsp
- Cumin powder – 1/4 tsp
- Chat masala powder – 1/4 tsp
- Garam masala powder – 1/4 tsp
- Salt – As per the taste
TO DEEP FRY
- Oil – To deep fry
- All-purpose flour/maida – 2 tbsp
- Water – 4 tbsp
- In a mixing bowl, add length-wise chopped onions.
- Add flattened rice/aval to it.
- Now, add chili powder, cumin powder, chat masala powder, garam masala powder and salt.
- Mix it well. Keep it aside.
- To the wheat flour, add water little by little.
- Mix it well. Set it aside.
- Pinch a portion of the dough. Dust it with wheat flour.
- Roll it into rectangle shape . Roll the dough as thin as possible.
- Cut them into perfect rectangle shaped sheets.
- Heat the tawa. Place the samosa sheets over it. Cook for few seconds.
- Flip it immediately.
- Make a triangle from the sheet.
- Fold it one more time.
- Place the stuffing inside.
- Seal the edges with wheat flour paste.
- Heat oil in a kadai.
- Carefully drop it and deep fry it.
- Turn over the samosa and cook it in medium flame till golden brown.
- Remove the samosa from the oil.
- Drain excess oil in a paper tissue.
- Serve hot with tomato ketchup.
- The original recipe is made from half of maida and half of wheat flour. Here, I have used whole wheat flour alone.
- Samosa sheets should be rolled as thin as possible. Since, I used wheat flour here the sheets are not so thin. So I rolled it once again after cutting the samosa sheets into a rectangle.
- This is the basic stuffing. Veggies or any other ingredients can be added.
- Adjust the seasoning as per the taste required.