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.
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.