Small Onion Samosas, give remembrance to college canteen. You can locate these samosas at railway station, Tea stalls and of course the canteens. Onion Samosas have very crisp exterior with spicy onion filling which make it an addictive snack.
Here we go with the recipe,
- All purpose flour (Maida) 1 cup
- Wheat flour ¼ cup
- Rice flour ¼ cup
- Lemon Juice 2 tsp
- Ajwain 1 tsp
- Salt ¼ tsp
- Onion 2 large (sliced)
- Green Chilli 2 chopped
- Beaten Rice ½ cup grounded
- Coriander Leaves few chopped
- Red chilli powder ½ tsp
- Salt To taste
- Flour glue ¼ cup maida mixed in little water, thick consistency
- Take a bowl, mix flour, salt and lemon juice. Add warm water, to make a smooth but stiff dough. Cover with a damp cloth and keep aside for half hour.
- In the meantime we will prepare the filling. Heat oil in a small wok. Add sliced onions and saute on low flame for 4 to 5 minutes. Add red chili powder and mix well. Turn off flame. Add the beaten rice and coriander leaves and mix well. Add salt when we start stuffing the samosas.
- Make the lemon sized balls from the dough. Roll out two balls into a thin rotis. Sprinkle some oil on one roti, placing second roti on it, and again rolling them to a thinner roti.
- Heat the griddle and place a roti on it and allow it to cook on each side. The roti should be semi cooked. Remove the roti from the griddle and slowly separate the two rotis. Similarly prepare all the rotis.
- Divide each roti into two halves. Put some glue on the border of semicircular portion of the roti. Fold it to make a cone. Fill with the onion mixture. Seal the samosas again with the glue. Let them rest for half hour. The samosas are ready for frying. (see below pic)
- Deep fry the samosas on medium flame until crisp and light brown.
Crispy onion samosas can be served with ketchup, coriander chutney, or simply with a cup of tea!!