Samosa is probably one of the most popular appetizer or snack in India. It is a deep fried or baked pastry with a savory filling, such as spiced potatoes, onions, ground lamb or ground chicken. The size, shape and consistency may vary, but typically, they are distinctly triangular (source-wiki). Samosas are served hot with mint chutney, green chutney or sweet chutney or tomato ketchup.Onion Samosas are very crispy filled with a simple and easy to make onion cabbage mixture. I am going to make it very simple with my step wise pictures and easy instructions.You will be surprised that you can make such delicious samosas at home.
How to make Samosa
Prep time -under 15 mins
Cook time - under 30 mins
Yields- approximately 12-13 samosas
Ingredients needed for the outer covering or crust
All purpose flour/ maida - 1 cup
Carom seeds / Ajwain /omam - 1/4 tsp (optional)
Oil - 1 tbsp
Salt - approx 1/2 tsp
Onion samosa filling
Onion thinly sliced - 3/4 cup
Cabbage thinly sliced - 1/2 cup
Green chillies finely chopped - 2
Chilli powder - 1 tsp
Coriander leaves - few finely chopped
Poha / aval / flattened rice - 1/2 cup
Oil for deep frying
A small cup of water for sticking
Mix maida, salt and oil nicely with your finger tips.The flour should get mixed well with the oil. This is done to get crispy samosas.
Add carom seeds, water (little at a time) and make a stiff dough.
Cover it with a cloth and let it rest for 20 minutes.
For the filling
Mix together onions, cabbage, poha, green chillies, chilli powder and salt together. Keep aside. The poha will absorb the moisture in the onions.
Now both the samosa filling and the dough are kept ready.(pic below)
Divide the dough into equal sized balls and keep aside.
Take a ball (keep the other balls covered with a damp cloth to prevent drying) and roll it out very thinly in an oval or round shape. Do not bother about perfection. Cut it into half. (see picture below)
Keep a small bowl of water for sticking. Wet the straight side lightly with water and then fold it as show below. The straight side should overlap forming a cone shape.
Now we got a cone. Can you see the fingers on the other side of the cone in the picture below? The dough should be rolled out so thinly that you should be able to see your fingers on the other side through the dough. Then only your samosas will be crisp.
Now add 2 tsp of onion filling inside the cone carefully filling even the tip/bottom of the cone.
Now wet the circumference of the cone with water lightly for sticking.
Stick together and fold it. Press it and shape gently. Now you get a beautiful triangular shaped samosa with filling inside.
Repeat the same process for the rest of the dough. Now keep everything ready and heat the oil.
To check if the oil is hot, drop a small piece of dough into the oil, if it raises to the surface immediately, then the oil is hot enough to fry the samosas.
Now you must reduce the flame to medium and maintain the same oil temperature throughout frying. Drop 2-3 samosas into the oil gently and fry both sides until golden brown.
Serve hot and crisp samosas with green chutney or tomato sauce.
Imagine the joy of having some hot samosas with hot coffee or tea during this rainy season. Simply heaven!! It does not matter if you enjoy it once in a while without bothering about the calories.
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