From as early as I can remember, samosas have been an extremely delightful snack for all of us. It is that kind of a snack that gave you immense joy but at the same time cost very little. Onion Samosas bring back a wave of nostalgia reminding us of bus stands, railway stations and small tea shops. The caramelised onion filling with the thin crunchy crust transports us to simpler times where this one snack filled us with so much joy. At this time of the pandemic, I hope this recipe (and the dish) brings a smile to your face as it did for me and my family when we were munching on them.
- Oil For deep frying
- 1/4 cups Corn Flour Mixed with water to form a slurry (used for sealing the samosas)
For Samosa Dough
- 1 1/2 cups Maida (All Purpose Flour)
- 1 tsp Lemon Juice
- 1/4 tsp Salt
- 1 Onion large, sliced
- 1/3 cups Aval/Flattened Rice Ground to powder
- 1/2 tsp Red Chilli Powder
- Salt To taste
- Coriander (optional) Finely chopped
- 2 tbsp Oil
For the Samosa Pastry
- Take salt, flour and lemon juice in a mixing bowl. Add warm water little by little and knead till a soft dough is obtained. Cover with a damp cloth and leave to rest for 20 minutes.
- After the resting time, divide the dough into small balls such that when they are rolled out they are like mini rotis.
- Brush oil on one side of this rolled out dough, and place another one of these on top of it. Press them together and roll them out to form a much larger circle.
- Repeat the same for the rest of the dough.
- Place the sandwiched dough on a tawa and let each side cook for about 20 seconds.
- Once, both sides are cooked for 20 seconds take it off the tawa, let it cool for a bit and slowly separate the two rotis.
- Cut them into halves and keep it aside. Repeat the same for the remaining rotis and keep the sheets aside to make samosas.
For the Samosa Filling
- Take oil in a wok.
- Add the onions and stir for 4-5 minutes until they turn brown.
- Add red chilli powder and mix well. Take the wok off the heat.
- Add the ground aval/flattened rice and coriander(if using) and mix well.
Making the samosas
- Take each semi-circle sheet, fold it to form a triangle
- and fill with the prepared filling.
- Seal it using the cornflour paste.
- Deep fry until golden brown.
- You can also add cheese when filling the samosas to create a nice molten cheese filling.
- If you have extra sheets, store them in the freezer for later use.