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
Ingredients:
For the outer layer:
Maida/All purpose flour: 1/2 cup
Corn flour/Corn starch: 2 cups
Water : 4 cups
Salt to taste
For Filling:
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
Method:
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.
Tempting and mouth watering samosas. Didn't know about the corn flour being used in larger proportion to the flour. Since you have an authentic version, will try it out sometime.
ReplyDeleteI remember these tiny samosa. You got an wonderful recipe for the flaky cover for the samosas.
ReplyDeleteSuch addictive snack..good one..
ReplyDeleteEven we make this samosa. Yours looks so drool worthy..
ReplyDeleteI can die for this ultimate samosa, so tempting they are.
ReplyDeleteOnion samosa looks delicious and crispy .
ReplyDeleteI love these onion samosas which sre on my to do list since long . The samosas look very crunchy and mouthwatering .
ReplyDeleteNever added powdered poha. That's an interesting ingredient. I bet it adds the crunchiness. so yum amara.
ReplyDeleteI have heard about these being served in Irani hotels in Hyderabad. They look very tempting.
ReplyDeletePerfectly crispy & delicious looking onion samosa Amara. Your outer wrapper also looks so evenly rolled out. Good one.
ReplyDeleteAbsolutely delicious and crispy samosas. I remember admiring at them years ago when I visited Hyderabad! Onion is obviously a great choice for O!!
ReplyDeleteWow! Never knew that you make the outer layer like a dosa and then use it to fill. I am bookmarking this to try soon. The samosas have come out so even and perfect!
ReplyDeletealthough I love samosas never before seen this version - both stuffing and outer layer are so unique!
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