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.
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!!
- 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.