Crispy Onion Samosa Recipe

Crispy Onion Samosa Recipe

Onion SamosasOnion Samosa recipe is one of the most sought after snack recipe by many of my blog readers. I am talking about the addictive, small, crispy onion samosas that are served in the college canteens, railway stations, movie theatres, Irani tea cafes and the like. Seriously, I am no expert in making this classic Indian addictive snack that also goes by the name, Irani samosas. Trying to achieve perfectly crisp onion samosa is not an easy task. Having said that, I will also say that one can make it at home with near perfection.

Making of Onion samosaOnion samosa is different from the regular Punjabi style samosa in terms of the filling as well as the texture of the outer dough layer. Onion samosa has a super crispy, smooth exterior with a lightly spiced onion filling. The onion filling is mixed with powdered poha aka beaten flat rice flakes which absorbs any moisture that the filling might have. The key to a crisp samosa is in the samosa pastry dough that has to be kneaded to the right consistency, rolled to the perfect thickness which is neither too thick nor too thin and the samosas have to be fried in oil that is not too hot, on a low medium flame to achieve a golden brown, crisp exterior.

Wrapped samosas ready for deep fryingI must thank Mina Joshi for her tips on how to make crispy onion samosa. You will find lovely blog for a step by step tutorial on how to roll the samosa pastry and wrap the pastry sheet with the filling on her blog. Do try this onion samosa recipe and leave your feedback.

Crispy Onion SamosaCrispy Onion Samosa Recipe RecipePrep time: 60 min Cook time: 30 min Yield: 14 Main Ingredients: flour onions Ingredients Flour - 1 1/2 cups Salt - 1/4 tsp Lemon juice - 1 1/2 tsps Oil for deep frying Flour paste (mix 1/4 cup maida (flour) in little water to make a paste) For filling: Onion - 1, very large, sliced Red chili powder - 1/2 tsp Poha - 1/3 cup beaten rice/atukulu), ground to a powder Salt to taste Coriander leaves - 2 tsps, finely chopped (optional) Oil - 2 tspsMethod1. In a bowl, add flour, salt and lemon juice and mix well. Add warm water, little by little, to make a smooth yet pliable dough. Cover with a damp cloth and leave aside for 20 mts. 2. Meanwhile make the filling. Heat a cooking vessel, add oil. Once oil is hot, add sliced onions and saute on low to medium flame for 3-4 mts. Add red chili powder and mix well. Turn off flame. 3. Add the ground beaten rice and coriander leaves and mix well. Remove to a bowl, leave aside while you preapare the samosa pastry. 4. To prepare the samosa pastry, make lemon sized balls of the dough and leave them covered while you roll the balls into thin rotis. 5. Make two rotis that are 3" in diameter. Smear a little oil all over one roti and place the other roti over it. Sprinkle some flour on the work surface and roll it into a thinner and larger roti. Keep aside the prepared roti and cover with a kitchen towel till you prepare rotis in the same manner with rest of the balls. 6. Heat a tawa or skillet on medium flame. Place a roti on the tawa and allow to cook slightly for approx 18-20 seconds on each side. Do not allow to cook completely. Remove from tawa and slowly seperate the two rotis. 7. Prepare with rest of the rotis likewise and keep them covered with a kitchen towel. 8. Cut each roti into two halves and keep aside. Add salt to the onion filling just before you begin to stuff the samosa pastry with the filling. 9. Follow the above pictures on how to fold the samosa pastry sheet along with filling and seal them with the flour paste. Prepare samosas with rest of the pastry sheets. Cover the prepared samosa with a kitchen towel and allow to sit for 10 to 15 mts. 10. Heat oil for deep frying in a heavy bottomed vessel. Once the oil is medium hot, reduce flame to low-medium, add 4 to 5 samosas into the oil carefully and allow to cook on both sides till they become golden brown. Do not cook on high flame. 11. Remove the fried golden brown samosas onto an absorbant paper.Tips You can use raw onions to make filling i.e you need not saute the sliced onions. I like to slightly saute the onions. Coriander leaves is optional.Crispy Onion Samosa Recipe is one of Indias classic evening snacks recipes. Popular as Irani samosa, it has a crisp exterior with a spiced onion stuffing.

How to make Samosa

Prep time -under 15 minsCook time - under 30 minsYields- approximately 12-13 samosas

Ingredients needed for the outer covering or crust

All purpose flour/ maida - 1 cupCarom seeds / Ajwain /omam - 1/4 tsp (optional)Oil - 1 tbspSalt - approx 1/2 tsp

Onion samosa filling

Onion thinly sliced - 3/4 cupCabbage thinly sliced - 1/2 cupGreen chillies finely chopped - 2Chilli powder - 1 tspCoriander leaves - few finely choppedPoha / aval / flattened rice - 1/2 cupSalt needed

Oil for deep fryingA small cup of water for sticking

PreparationMix maida, salt and oil nicely with your finger tips.The flour should get mixed well with the oil. This is done to get crispy samosas.

Add carom seeds, water (little at a time) and make a stiff dough.

Cover it with a cloth and let it rest for 20 minutes.

For the fillingMix together onions, cabbage, poha, green chillies, chilli powder and salt together. Keep aside. The poha will absorb the moisture in the onions.

Now both the samosa filling and the dough are kept ready.(pic below)

Method

Divide the dough into equal sized balls and keep aside.Take a ball (keep the other balls covered with a damp cloth to prevent drying) and roll it out very thinly in an oval or round shape. Do not bother about perfection. Cut it into half. (see picture below)

Keep a small bowl of water for sticking. Wet the straight side lightly with water and then fold it as show below. The straight side should overlap forming a cone shape.

Now we got a cone. Can you see the fingers on the other side of the cone in the picture below? The dough should be rolled out so thinly that you should be able to see your fingers on the other side through the dough. Then only your samosas will be crisp.

Now add 2 tsp of onion filling inside the cone carefully filling even the tip/bottom of the cone.

Now wet the circumference of the cone with water lightly for sticking.

Stick together and fold it. Press it and shape gently. Now you get a beautiful triangular shaped samosa with filling inside.

Repeat the same process for the rest of the dough. Now keep everything ready and heat the oil.

To check if the oil is hot, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the samosas.Now you must reduce the flame to medium and maintain the same oil temperature throughout frying. Drop 2-3 samosas into the oil gently and fry both sides until golden brown.

Serve hot and crisp samosas with green chutney or tomato sauce.

Recipe by Naiya Sheth : Learn how to make Cheese Samosa. Cheese is a very good source of calcium. In this homemade recipe of Cheese Samosa Cheese and paneer has been used. So it is very good for health. But for diet conscious people there is a big problem of fat because of cheese. For them, they can use vegetables along with cheese and paneer. Means it will serve as healthy snack also. This recipe can be served as starter as well as snacks also.

Preparation time - 10 minutesCooking time - 1o minutesServes - 3 person

Ingredients to make Cheese Samosa:

For stuffing:

1/2 cupmozzarellacheese1/2 cup cottage cheese - paneer1/2 tea spoon chili flacks1/2 tea spoon oregano1/4 cup finely chopped coriander leaves2 tea spoon finely chopped green chiliesSalt to taste

For outer layer:

2 cups refined flour2 table spoon butterSalt to taste1 tea spoon lemon juiceOil for frying

Method to make Cheese Samosa: Make soft dough from all the ingredients of outer layer. Knead properly and keep aside covered. Mix all the ingredients of stuffing gently. Be careful while adding salt. Make small balls from dough and roll small puries.Dividethem into 2parts, Make cone shape from it and fill stuffing in it. Seal the borders properly. Repeat the same process for remaining. Heat oil in a pan and fry samosas at medium flame. Fry till light pink. When done, remove from flame. Darinoverabsorbenttissue. Hot and tempting cheese samosa is ready to serve. Serve it withchilisauce. Tips to make Cheese Samosa more healthy: Add fresh vegetables like corn, onion, capsicum etc. as per the choice. Use more paneer to make it more healthy. For better result use homemade fresh paneer.