Onion samosa/Iranian samosa

Oooo is today’s alphabet, when I started my mega marathon this month, I was prepared only with first 2 weeks posts. So both week 3 and week 4 are cooked this week. The only plus is I have my list ready, so I have my ingredients ready,  I club my everyday cooking with my list and try to get things ready. 

This week I m posting street food recipes and kids are having a ball, they get to meat something different everyday for their snack. I had a huge choice for O, onion bajji, onion dosa, Uthappam and many more.  This onion samosa is something we loveee and we get it in almost every cafeteria here and with a karak this is one fabulous evening snack.

But unfortunately every time hubby tries to get one, he is in vain. Me and my friends told him that he has got a curse, not to get his hands on Iranian samosa. Our friends tease him, by sending a picture every time they eat a Iranian samosa. Poor boy, he got to taste one, only recently in January when we visited Global village. Something which is commonly available here, was so far for him all these days. So today’s dish is for my dear husband,my dear dear Guinea pig for all my food experiments. 

I m terrible at shaping samosas. I watched videos for shaping them lookable, as many times posstible. I think they have come ok! But then now, I m confident that I can make samosas look like samosas! So here is to more samosas!! 

Ingredients 


Dough
1/2 cup all purpose flour 
1/2 cup whole wheat flour 
A pinch of baking soda
A pinch of ajeaun/carom seeds
1/2 tsp salt
2 tbsp hot oil
1/2 cup + 1 tbsp water

Paste for sealing
2 tbsp of maida 
1 tbsp water
Mix them both together to a thick paste.

Filling

2 medium sized onions, thinly sliced
1/4 cup thin poha/rice flakes
2 pinches of red  chili powder
2 pinches is coriander powder
2 pinches of cumin powder
2 pinches of garam masala
1/4 tsp salt 

Method
  • First let us make the dough. In a wide bowl, take both the flours, add baking soda, salt and ajwain to it. Mix well.
  • Heat 2 tbsp of oil, add that hot oil to the flour mix. Now knead this oil into the flour mix, until it resembles bread crumbs.
  • Now slowly add water and knead it to a soft dough. Keep the dough covered with a wet kitchen towel and let it rest for 30 minutes minimum.
  • While the dough is resting, let us make the filling. In a wide bowl, mix all the ingredients given under filling and toss it well. The moisture in the onions will soften the poha.
  • You can add green chilies to the filling, but since my kiddos will be eating this I avoided them, if you don’t mind pls add chilies and omit the chili powder.
  • Now once everything is ready and the dough is well rested, now let us start making the samosas. Knead the dough again and divide them into 7-8 portions.
  • Dust your working surface with flour and Roll a portion of dough to 15-16 Cms in diameter. The dough should be rolled thin, u should be able to see your hand under the rolled disc.

  • Cut the rolled disc into two halves. Fold the half into a inverted V seal the edges. Now you got a cone to fill in. Put 1-2 tbsp of filling into the cone. Use the flour-water mix to seal the edges. 

  • Repeat the same with rest of the dough. Keep the prepared samosas on a flat plate.
  • Now let us get to frying. Heat oil in a pan, when it is hot, that is when you drop a price of dough it should sizzle and come up.
  • Slowly slide 2-3 samosa at a time and deep fry them on both sides until golden brown.
  • Remove them using a slotted spoon onto a paper towel. Serve them hot with some chai.