Samosa is a fried dish with a filling of veggies like onion, potato, carrot, peas etc and spicy masala powders. Nowadays, new filling versions like lentils, Macroni, noodles, or even dried fruits or nuts are also used. It contains a maida or wheat outer covering, deep fried in oil and served with fresh Indian chutneys like mint, tamarind or sauces. Mostly these Onion Samosa’s are flat or distinctly triangle or tetrahedral in shapes. As per Wikipedia samosa’s are said to be originated from Central Asia, or middle east and traveled all the way to India.
Method 1. Chop onions lengthwise, green chilly, coriander leavers, curry leaves and keep by side. Heat 2 tsp of oil in a kadai and temper with jeera. Then add onions and saute for a while.
2. Add green chilli, turmeric powder, chilly powder, garam masala and salt. Stir it.3. Then add curry and coriander leaves. Switch off flame. Add poha and mix everything well. Mix maida with little water to make it into paste consistency. Take the spring roll sheets from the refrigerator and keep it at room temperature for 30 minutes and thaw it. 4. Keep all the ingredients ready. Now take the sheets and peel one by one slowly. Also keep the remaining sheets covered with wet cloth to avoid drying, as per given in the pack instructions. 5. First spread one sheet in a large plate or board and cut them into 3 or 4 strips of equal size. 6. Place a teaspoon of masala in each strip on the top and fold it into a triangle as shown in the picture.place little maida paste in the end and stick it. Also keep the prepared samosa’s covered until frying. 7. Heat oil in a kadai, check the temperature and drop the samosa’s one by one carefully. Don’t crowd the oil.Fry them in medium flame on all sides till golden brown. Drain it in kitchen towel.u can also freeze the remaining samosas in a tupperware or ziplock cover ,thaw and fry it whenever needed. Serve this hot and crispy samosa with tea and tomato sauce as side dish.
1. I prefer spring roll sheets other than samosa patti as I have tried with both. Spring roll sheets gives smooth and crispier samosa’s. 2. Filling inside the Onion Samosa is purely optional, you can alter the veggies as per your choice. 3. You can do it without poha also, but poha absorbs all the water that onion oozes out and yields crispy samosa’s.
4. Usually the onion filling will be raw. You can also go in that way, it’s time saving.
5. Maida paste should be in the right consistency, If it’s thick, the sticking part won’t be smooth or if it is thin it doesn’t stick.
6. If the pastry sheet is not available in hand, you can make the dough with little maida, salt and water. Make small balls and do in the way we prepare for chapatti. Roll it thin and trim the edges, cut into strips. Then follow the same procedure to fold samosa’s.
7. For healthier version, you can prepare the dough with wheat and bake the samosa’s.
Mini Onion Samosa | Samsa Recipe | South Indian Onion Samosa
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Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer cum photographer (with hubby’s help) of this blog. Read more…