Mini Onion Samosa | Samsa Recipe | South Indian Onion Samosa

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, Macaroni, noodles, or even dried fruits or nuts are also used. Samsa recipe contains a maida or wheat outer covering, deep-fried in oil and served with fresh Indian chutneys like mint, tamarind or sauces. Mostly these Mini Onion Samosa / South Indian Onion Samosa are flat or distinctly triangle or tetrahedral in shapes. As per Wikipedia samosa’s are said to be originated from Central Asia, or the middle east and traveled all the way to India.

Mini Onion Samosa

Mini Onion Samosa | Samsa Recipe | South Indian Onion Samosa

Priya Santhamohan

Mostly these Mini Onion Samosa / South Indian Onion Samosa are flat or distinctly triangle in shapes with onion fillings with spicy masala powder.

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Prep Time 30 mins

Cook Time 20 mins

Total Time 50 mins

Course Snack, Street Food

Cuisine Indian

Servings 20 Samosa

Ingredients

  

• 2 Large Onion
• 1/2 Cup Poha / Flattened Rice
• 1/4 tsp Turmeric Powder
• 2 tsp Chilli Powder
• 1 tsp Garam Masala Link for garam masala
• 1 tbsp Coriander & Curry Leaves
• 1 Green chilli
• 1 tsp Jeera
• Salt As Required
• Oil To fry Samosa's
• 5 Spring Roll Sheets
• 1 tbsp Maida Paste

Instructions

 

• Chop onions lengthwise, green chilly, coriander leaves, 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.
• Add green chilli, turmeric powder, chilly powder, garam masala and salt. Stir it.
• Then add curry and coriander leaves. Switch off the flame. Add poha and mix everything well. Mix maida with little water to make it into a paste consistency. Take the spring roll sheets from the refrigerator and keep it at room temperature for 30 minutes and thaw it.
• 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.
• First spread one sheet in a large plate or board and cut them into 3 or 4 strips of equal size.
• Place a tsp 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.
• 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 a kitchen towel. You can also freeze the remaining samosas in a Tupperware or ziplock cover, thaw and fry it whenever needed.
  
  Serve this hot and crispy South Indian Onion samosa with tea and tomato sauce as a side dish.

Notes

Tips for South Indian Onion Samosa

1. I prefer spring roll sheets other than samosa patti, as I have tried with both. Spring roll sheets give smooth and crispier mini onion samosa's.
2. Filling inside the South Indian 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, for Samsa recipe, 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 samosas.
7. For a healthier version of Samsa recipe, you can prepare the dough with wheat and bake the samosas.

Keyword Mini Onion Samosa, Samsa Recipe, South Indian Onion Samosa

Mini Onion Samosa

Method for Mini Onion Samosa

1. Chop onions lengthwise, green chilly, coriander leaves, 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 the flame. Add poha and mix everything well. Mix maida with little water to make it into a 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 a 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 a kitchen towel. You can also freeze the remaining samosas in a Tupperware or ziplock cover, thaw and fry it whenever needed.

Serve this hot and crispy Samsa Recipe with tea and tomato sauce as side dish.

South Indian Onion Samosa