Onion Samosa

                                                                                                  

How To Make Onion Samosa

Samosa is one of most famous snack in India.  The size and shape may vary but most of them are in triangular. Samosas are served hot with tomato sauce or green chutney. Samosas are crispy in nature and filled with potato curry or with onion mixture. 

Ingredients:

Maida – 1cup (100 Grams)
Wheat flour – 1cup (100 Grams)
Onion – 1 (finely chopped)
Poha – ½cup
Red chili powder -1teaspoon
Chaat masala – 1teaspoon
Salt to taste 
Green chili – 3 (finely chopped)
Coriander leaves – 2bunches
Garam masala powder – 1/2tablespoon
Oil for deep fry






Preparation method:

In a large mixing bowl add a cup of Maida, wheat flour and also add salt as per taste.
Mix all ingredients properly.
Now add a tablespoon of oil and mix it properly, samosa will be crispy in nature due to the addition of oil in the wheat flour.
Now add water gradually and start kneading the dough.
Now cover it with a wet cloth and keep it aside for 15 minutes.
In the meanwhile, take another mixing bowl and add finely chopped onions and poha, mix it well.
Now add a teaspoon of red chili powder, a teaspoon of chat masala and ½ teaspoon of Garam masala powder, finely chopped coriander leaves, salt to taste and mix all the ingredients.
Squeeze the mixture gently for onions to release the moisture further.
Now take another small bowl, add a tablespoon of Maida and water.
Mix it well. This Maida paste is used for folding of samosa.
Now take the portions of the dough and smoothen it with fingers to form a ball.
Repeat the same process for rest of the dough.
Now take a rolling pin and roll it like a roti.
Keep it aside and repeat the same process for rest of the dough.
Now take a rolling pin and roll each ball into a slightly thin roti.
Now switch on the stove and heat a non-stick pan.
Then fry the rolled roti for 2seconds.
Now take a knife and cut the edges of the roti and then make three rectangular shapes from the fried roti.
Then make a fold to make a triangle shape and hold it between your thumb and index finger and seal to enclose the stuffing.
Press the ends firmly with the Maida paste and close the samosa such that the filling does not come out during the frying process.
Repeat the same process for rest of the dough.
Now switch on the stove and heat enough oil for deep fry.
Now drop the samosas into the oil and reduce the flame from high to medium.
Fry them till golden color and then turn carefully to the other side so that it cooks evenly.
Fry them on medium flame.
Once fried remove the samosa using spatula or drainer to drain the excess oil and place them on a paper napkin and allow them to cool.
Then once again fry them till golden brown and remove with a drainer.
Place them on a paper napkin and then transfer the fried samosas to a serving plate.

Serving suggestion:

Serve these samosas in the evening as appetizers or tea time snacks.

Nutrition facts:

Serving size: 1 samosa

Fat – 9g
Total carbs – 33g
Protein – 5g

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