HYDERABADI ONION SAMOSA
Samosa, one of the
most globally the most popular Indian snack and not to mention it has a special
corner in every Indian house. It was heart breaking for me when I came across
the fact that our beloved samosa is originally from Middle-East known as 'Sambosa', samosa came to India in
13th-14th century by the traders from Middle East. When it reached India we
added our spices to suit the taste buds. Well, no matter from where the samosa came
from, it is still most loved snack in India.
Samosas have many variations using potatoes, onions, paneer, mix veg,
cheese.
Onion Samosa is an iconic Hyderabadi snack very
popularly known as Irani samosa with
a crispy pastry stuffed with chopped onions, chopped coriander, red chilli
powder, dhania powder and little chat masala. In Hyderabad these onion
samosa are sold in every nook and corner, especially the Irani cafés.
Onion Samosa can also be prepared using store-bought
spring roll sheets as well, but I prefer to make samosa patti/sheet from
scratch at home. All you need to do is
prepare the filling to stuff inside the samosa pastry. Snacks recipes
like Onion Samosas are perfect tea time snack and make an
excellent snack to go with cocktails and drinks.
It is always good to make a big batch of
onion samosas, they are so addicting that you can’t just stop after having one. I like my onion samosa street style so I double
fry them but this step is purely optional. I will very soon share the baked samosa recipe which is much healthier and one can indulge in without any guilt pangs.
Here’s the recipe for onion samosa also read spinachcorn cheese samosa recipe.
Preparation Time : 30
minutes
Cooking Time : 30 minutes
Yields
: 26
samosas
Ingredients
for Samosa Dough:
½ cup maida/all-purpose flour + 1 tbsp (To make water & maida paste)
½ cup atta/wheat flour
1 teaspoon oil
A pinch of salt
Ingredients
for Samosa Filling:
3 large onions chopped
1 tsp red chilli powder
1 tsp coriander powder
½ tsp chat masala
1 tsp oil
2 tbsp chopped coriander
1 green chilli chopped
Salt to taste
Oil for frying
Method:
Knead soft dough with all-purpose flour, oil,
salt using water.
Cover and rest the dough for half an hour.
Make a paste with a tablespoon of maida/all-purpose
flour and water. This paste will be used to seal the samosa edges. Set aside.
Heat a teaspoon of oil, chopped onion and sauté
for 1 minute. Now add red chilli powder,
coriander powder, chat masala, salt and chopped coriander, cook for 1 minute
more. Do not overcook the onion, 2- 3
minutes of cooking is enough.
Divide the dough into equal parts.
Dust the kitchen surface with flour and each
portion of dough into paper thin sheets.
Cook the sheets for 10 seconds on each side over
a pre-heated griddle/Tawa. Ensure that no brown spots appear.
Cut them into long rectangular sheets with
approximate width of 3 inches.
Fold the sheet into a cone/triangle, stuff the
filling and seal the samosa edges carefully with the flour paste. Any gaps may
lead to oozing out the stuffing.
Heat oil over medium-high heat. Fry the Onion
samosas until crispy on both the sides.
Take the onion samosas out and drain out the
excess oil.
To double fry drop the fried samosas again into
the medium hot oil and fry for 30 – 40 seconds on each side.(Optional Step)
Serve Hyderabadi
Onion Samosas/Irani Samosas with a cup of hot chai.