Welcome to our kitchen! Today, we'll be whipping up a mouthwatering onion samosas. It can be introduced as the perfect tea-time snack or appetizer for any occasion. These golden, crispy parcels are filled with savory onion goodness. They are sure to become a favorite among your family and friends. Serve the hot and crispy onion samosas with your favorite chutney or sauce. You can always enjoy this delectable treat with a hot cup of tea/coffee or with choice of chutneys & sauce. Watch them disappear in no time! So, what are you waiting for, let's put on our aprons and get cooking! Enjoy cooking & then snacking!
Preparation time – 10 to 15 minutes
Cooking time 20 to 25 minutes
Makes 10 to 15 samosas approx.
Ingredients to make onion samosa:
For the Outer Covering:
1 cup all-purpose flour (maida)
2 tablespoons semolina (suji)
2 tablespoons ghee (clarified butter) or oil
Salt to taste
Water, as needed
For the Filling:
1 tablespoon oil
2 large onions, finely chopped
2 green chilies, finely chopped (adjust to your spice preference)
1 teaspoon ginger-garlic paste
1/2 teaspoon cumin seeds
1/2 teaspoon cumin-coriander powder
1/2 teaspoon garam masala (opt.)
1/4 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
A handful of chopped coriander leaves
Salt to taste
Oil for frying
Method to make Onion Samosa:
For the Outer Covering:
·
In a mixing bowl, combine the all-purpose flour,
semolina, ghee or oil, and a pinch of salt. Mix well.
·
Gradually add water and knead the mixture into a
smooth, stiff dough.
·
Cover the dough and let it rest for about 20 minutes.
For filling:
·
Heat oil in a pan at medium flame. Add the cumin seeds
and let them sizzle. Now, it’s time to add the finely chopped onions and sauté
until they turn translucent.
·
Stir in the green chilies and ginger-garlic paste.
Cook for another minute or until the raw smell disappears. Sprinkle all dry
spices & mix well.
·
Cook for a few more minutes.
Add the chopped coriander leaves, mix, and remove the filling from the heat.
Allow it to cool.
For the Samosas:
·
Knead & divide the rested dough into small
lemon-sized balls.
·
Roll out each ball into a thin oval-shaped sheet.
·
Cut the oval sheet in half, creating two semi-circles.
Take one semi-circle, wet the straight edge with water using your finger.
·
Bring the two ends of the straight edge together,
overlapping slightly, to form a cone. Press the edges to seal the cone.
·
Fill the cone with the cooled onion filling, leaving
some space at the top to seal it.
For frying:
·
Heat oil in a deep frying pan over medium heat.
·
Gently slide the filled samosas into the hot oil and
fry until they turn golden brown and crispy.
·
Remove the samosas from the oil and place them on a
paper towel to drain excess oil.
·
Serve the hot and crispy onion samosas with your favorite chutney or sauce.
