Onion Samosa with the Samosa Patti or spring roll sheet is one of the most common crispy samosa recipe easily available in college canteens, railway stations and even in parks. Moreover, it is also known as Irani Samosa or Mini Samosa. It is because it is sold by Irani tea shops and Irani cafe's. Initially, I thought of preparing this with the homemade spring roll sheets. But later on I tried it with the store brought samosa patti. I know that the store brought sheets are made with all purpose flour which is not that healthy but will try the next time with homemade samosa patti with wheat flour and all purpose flour which is quite healthy as compared to ready made samosa patti. This onion samosa is also called very popular hyderabad mini samosa which is usually served with tea in Hyderabad. The patti/ sring roll wrappers are used to give the best crispy and crunchy taste to the samosa which are usually available in markets. This is very easy recipe if we get to know how to make a cone shape or a triangle shape pastry and into it a stuffing or filling is added. Here I made this samosa with onion mixture but you may try out this with some other veg filling or chicken filling or kheema filling. This samosa really goes well with tea or coffee as a evening snack. This snack item is very hit and we all crave for various snacks be it savory or sweet recipes and below are the step by step instructions. This onion samosa is a big favorite of kids. So do try this recipe and share your experience.
INGREDIENTS:
10-12 Samosa
Patti
For Filling:
1 very large
Onion, sliced
½ teaspoon
Red chilli powder
1/3 cup
Poha, beaten or flattened rice
Salt to
taste
2 teaspoon
Coriander leaves, finely chopped (optional)
2 teaspoon
Oil
METHOD:
STEP 1 – In
a bowl, add flour, salt and lemon juice and mix well. Add warm water, little by
little, to make smooth yet pliable dough. Cover with a damp cloth and leaves
aside for 20 minutes.
STEP 2 – Meanwhile
make the filling. Heat a cooking vessel, add oil.
STEP 2 - Once oil is hot, add sliced
onions and sauté on low to medium flame for 3-4 minutes.
STEP 3 - Add red chilli powder
and mix well. Turn off flame.
STEP 4 – Add the
ground beaten rice and coriander leaves and mix well.
STEP 5 - Remove to a bowl and leave it aside for a while.
STEP 6 – Heat a
tawa or skillet on medium flame. Place a patti on the tawa and allow to 20
seconds on each side. Do not allow to cool completely. Remove from tawa and
slowly separate the two pattis.
STEP 7 – Prepare
with rest of the pattis likewise and keep them covered with a kitchen towel.
STEP 8 – Cut each patti into two halves and keep aside. Add salt to the onion filling just before
you begin to stuff the samosa patti with the filling.
STEP 9 – Follow the
pictures on how to fold the samosa patti along with filling and seal them with
the flour paste. Prepare samosas with rest of the prepared samosa with a
kitchen towel and allow sitting for 10-15 minutes.
STEP 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 oil carefully and allow to cook on
both sides till they become golden brown. Do not cook on high flame.
STEP 11 – Remove the
fried golden brown samosas onto an absorbent paper.
Serve these yummy, crispy and hot onion samosa with any dip of your choice.
Notes: You can use raw onions to make filling i.e. you need not sauté
the sliced onions. I like to slightly sauté the onions. Coriander leaves is
optional.
