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. 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 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 middle east and travelled all the way to India.
Mini Onion Samosa
Mostly these Mini Onion Samosa / South Indian Onion Samosa are flat or distinctly triangle in shapes with onion fillings with spicy masala powder.
- 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
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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.
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Add green chilli, turmeric powder, chilly powder, garam masala and salt. Stir it.
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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.
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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.
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First spread one sheet in a large plate or board and cut them into 3 or 4 strips of equal size.
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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.
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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.
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 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 South Indian Onion samosa with tea and tomato sauce as side dish.
South Indian Onion Samosa
Tips for Mini Onion Samosa
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 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, you can prepare the dough with wheat and bake the samosas.
Mini Onion Samosa
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 and photographer (with hubby’s help) of this blog.
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