Friday, December 10, 2010

Onion Samosas

I always loved samosas from my childhood. I remember me and family members having samosas daily from a famous shop in Anna Nagar during my school days. My brother was responsible for getting them on the way back home. We would just finish it off before it loses its hotness. Good old memories ... hm....

Lets get into the recipe now...:).For a long time, I was dreaming of making samosas (that too perfect) at home. Yesterday when I made it, wow, even I could not believe. It was so tasty, crunchy and the way I expected. I browsed many samosa recipes online and made one according to my preference. Here it goes...!


(for 8 medium samosas)

For the samosa sheet:
Whole wheat flour - 1/2 cup
All purpose flour(maida) - 1/2 cup
Oil - 1 spoon
salt - 1/4 spoon
Luke warm water  - as needed for kneading the dough

For the filling:
Roughly Chopped onions - 1 cup
Poha(Aval) - 1/2 cup(for crispiness and also to absorb the moisture given out by onions while frying)
Chaat Masala - 1/4 spoon
Chilly powder - 1/2 spoon or to ur spice level
Garam Masala - a pinch
Salt - as needed
Turmeric - a pinch
Coriander leaves(chopped) - 1/2 cup

Oil - for deep frying

  • Mix all the ingredients for the sheet until you make a soft dough. Leave it aside for 15 mins.
  • Meanwhile mix all the ingredients for the filling and keep it aside.
  • Now make 8 smooth lemon sized balls from the dough.
  • Take the first ball, roll it into a circle like a chapathi(should be thin enough, use maida for ease of rolling). Cut the circle in the middle.
  • Do the above step for the remaining balls.
  • Now take each semi circle in a heated pan and mildly heat both sides by turning over until they become slightly dry.(do not make it brown or over cooked. this is just to make the sheets little dry so that it is easy to make the cone shapes)
  • Now take one dried sheet, wet the edge facing you and bring the ends of that sheet together like a cone shape.
  • Take one spoon of the filling, stuff it inside the cone and close the cone after wetting the corners of the cone top.
  • Do this for the remaining lemon sized balls.
Before frying:
  • Now drop the samosas one by one in the hot oil(the oil should not be too cold nor too hot).
  • Fry both sides of them until golden brown. Drain them in the paper towel. 
After frying:

    (If the samosas have not come out crunchier, then you oil might have been a bit cold while frying)

    Spicy and crunchy samosas are ready. Have a bite and enjoy your winter snack..!!


    1. nice samosa! the filling has very interesting ingredients, luv it.