Onion Samosa
I'm not so crazy about these store bought samosa's with the traditional filling, but my favorite one's & those I go crazy for are sold in trains. Yes...I know they aren't made in hygienic conditions & the oil used has no words to explain. They are small in size & the onion filling makes them so tasty.
Filling is the main part of samosa. The classic filling in samosa is made of onions, potatoes & peas. You can play with fillings of your choice & can enjoy this snack. I used onion poha filling in this recipe as it is one my favorites & also a yummy filling.
Cook Time- 30mins to 40mins
Serves - 12
Ingredients
For filling
1Onion finely chopped
1/4Cup poha
Few curry leaves
1/4Tsp turmeric
1Tsp red chili powder
2Tbs oil
Salt to taste
For Outer layer
1Cup all-purpose flour + some flour for dusting
1Tsp lemon juice
Pinch of salt
Water
For flour paste
2Tbs all-purpose flour
2Tsp water
Directions
- Heat pan with oil. To that add onions & curry leaves. Fry them till onions are translucent.
- Add salt, chili powder & turmeric. Cook for 1min & switch off heat.
- Add poha & mix them well. Balance salt & chili powder if needed.
- Mix ingredients under out layer by adding little water at a time & form a smooth dough.
- Cover dough with a wet cloth & allow it to sit for 15mins before making roti's.
- Divide dough in to 6 equal balls. Dust the base where you are rolling the roti with little flour.
- Roll a thin roti out of the dough as seen above & keep aside. Repeat the same with rest of the dough balls.
- Heat a wide pan & allow it to get hot. Now lay a roti on hot pan & cook on both sides till the wetness disappears as seen above.
- Remove from pan & repeat the same with rest of the roti's.
Flour paste
- Mix flour & water to form a smooth paste.
Making Samosa
- Cut roti's into half as seen above. Layer the flour paste to the straight line of roti & fold it to cone shape. Press the edges a little to make sure they are stuck together.
- Now place spoon full of stuffing it to the pocket & stick the edges using flour paste. Now samosa is ready to be fried or baked. Repeat the same with rest of the stuffing & cut roti's.
For Baking
- Pre-heat oven @400F & line up a baking sheet with parchment paper.
- Arrange samosa's on the baking sheet with a little gap in between & brush them with little oil on both sides.
- Bake them @400F for 15mins & by now they should be mildly brown in color. Flip samosa's to other sideBake them for another 10 to 15mins. You can see a brown crust on top of samosa.
- Remove them from oven & cool them on counter.
- Heat oil for deep frying. Add in uncooked samosa's to pan & fry them on medium to low heat till they are nice & brown in color. You can fry couple of samosa's or more at a time depending on the pan size.
- Remove them onto a paper towel once they are golden in color on both sides.
-Serve them hot as they are or along with green chutney or ketchup.
Note
- You can use your favorite filling instead of the one shared here.
- Brush a generous amount of oil on both sides of samosa's before baking them. This will give you crisp samosa's when you bake.
- Baked samosa's are crunchy when they are warm & are less crunchier after 1hr.
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