Onion Samosa recipe is among the most searched for after snack recipe by many people of my blog readers. I'm speaking concerning the addictive, small, crispy onion samosas which are offered within the college canteens, railway stations, cinemas, Irani tea cafes and so on. Seriously, I'm no expert for making this classic Indian addictive snack which passes the name, Irani samosas. Attempting to achieve perfectly crisp onion samosa isn't an easy task. Getting stated that, I'll also say that you can allow it to be aware of near perfection.
Making of Onion samosa
Onion samosa differs from the standard Punjabi style samosa with regards to the filling along with the texture from the outer dough layer. Onion samosa includes a super crispy, smooth exterior having a gently spiced onion filling. The onion filling is combined with powdered poha also known as beaten flat grain flakes which absorbs any moisture the filling may have. The important thing to some crisp samosa is incorporated in the samosa pastry dough that you will find kneaded right consistency, folded towards the perfect thickness that is neither too thick nor too thin and also the samosas need to be fried in oil that isn't hot, on the low medium flame to attain a golden brown, crisp exterior.
Wrapped samosas ready for deep frying
I have to thank Mina Joshi on her tips about how to make crispy onion samosa. You'll find lovely blog for any step-by-step tutorial regarding how to roll the samosa pastry and wrap the pastry sheet using the filling on her behalf blog. Do do this onion samosa recipe and then leave your feedback.
Crispy Onion Samosa
- Flour - 1 1/2 cups
- Salt - 1/4 teaspoon
- Fresh lemon juice - 1 1/2 tsps
- Oil for deep frying
- Flour paste (mix 1/4 cup maida (flour) in little water to create a paste)
- For filling:
- Onion - 1, large, sliced
- Red chili powder - 1/2 teaspoon
- Poha - 1/3 cup beaten grain/atukulu), ground to some powder
- Salt to taste
- Coriander leaves - 2 tsps, finely chopped (optional)
- Oil - 2 tsps
- Inside a bowl, add flour, salt and fresh lemon juice and blend well. Add tepid to warm water, slowly and gradually, to create a smooth yet pliable dough. Cover having a moist cloth and then leave aside for 25 mts.
- Meanwhile result in the filling. Heat a cooking vessel, add oil. Once oil is hot, add sliced onions and saute on low to medium flame for several-4 mts. Add red chili powder and blend well. Switch off flame.
- Add some ground beaten grain and coriander leaves and blend well. Remove to some bowl, leave aside when you preapare the samosa pastry.
- To organize the samosa pastry, make lemon sized balls from the dough and then leave them covered when you roll the balls into thin rotis.
- Make two rotis which are 3" across. Smear just a little oil throughout one roti and put another roti regarding this. Sprinkle some flour around the work surface and roll it right into a thinner and bigger roti. Keep aside the prepared roti and canopy having a kitchen towel until you prepare rotis very much the same with remaining balls.
- Heat a tawa or skillet on medium flame. Convey a roti around the tawa and permit to prepare slightly for approximately 18-20 seconds on every side. Do not let to prepare completely. Remove from tawa and gradually seperate the 2 rotis.
- Prepare with remaining rotis likewise and them engrossed in a kitchen towel.
- Cut each roti into two halves and aside. Add salt towards the onion filling just before beginning to stuff the samosa pastry using the filling.
- Stick to the above pictures regarding how to fold the samosa pastry sheet together with filling and seal all of them with the flour paste. Prepare samosas with remaining pastry sheets. Cover the prepared samosa having a kitchen towel and permit to sit down for ten to fifteen mts.
- Heat oil for deep frying inside a heavy bottomed vessel. When the oil is medium hot, reduce flame to low-medium, add four to five samosas in to the oil carefully and permit to prepare on sides till they become golden brown. Don't prepare on high flame.
- Take away the fried golden brown samosas onto an absorbant paper.
- You should use raw onions to create filling i.e you needn't saute the sliced onions. I love to slightly saute the onions.
- Coriander leaves is optional.
Printed: August 23, 2013
Crispy Onion Samosa Recipe is among India’s classic evening snacks recipes. Common as Irani samosa, it features a crisp exterior having a spiced onion stuffing.