When I was making the list of foods, there were some that just came to me where I didn't have to revisit the letter again.
Onion samosas are much different than the regular samosas, they small and crunchy samosas you get in Hyderabad especially Irani cafes and college canteens. I'm so fond of these samosas, last time I visited India, I went to a small business in ECIL who makes these Samosas to see how they make them and learned some secrets.
Preparation Time: 15 minutes
Cook Time: 2-3 minutes per batch
Makes : 25
For the outer layer:
Maida/All purpose flour: 1/2 cup
Corn flour/Corn starch: 2 cups
Water : 4 cups
Salt to taste
Fennel Seeds : 1 teaspoon
Onion : 2 large, cut in half and sliced
Red chili powder: 1 teaspoon
Cumin powder: 1/4 teaspoon
Coriander powder: 1/4 teaspoon
Garam masala: 1 teaspoon
Poha/Atukulu : 1/2 cup powdered
Cilantro/Coriander leaves: 1 tablespoon chopped finely
Salt to taste
Lemon juice: 2 teaspoons
Mix all ingredients listed under the outer layer, whisk well. Keep the batter to aside for 15 minutes.
Heat a small fry pan, add little oil and pour a small laddle of batter in it. Swirl to coat the bottom of the pan and pour the excess batter out to the bowl. Cook on medium heat until the edges curl. Peel off and sprinkle a little corn starch so they don't stick.
Cut these into square shapes.
Heat 2 tablespoons of oil in a pan and add fennel seeds, add onions and fry till golden. Add all the spice powders, mix well and fry for 30 seconds. Add powdered poha and cilantro, mix well. Turn off the stove. Add lemon juice and mix well.
Take the squares, fold it in half and fold it in triangle shape and fill with a teaspoon of filling.
Make a slurry of water and a teaspoon of cornstarch and add the slurry to close the samosa.
Heat oil for deep frying and add 4-5 samosas at once and fry till golden on both sides.
Serve hot with Irani Chai or hot sauce.
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