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Onion Samosa|Irani Samosa|Street Food

Onion samosa, a deep fried/baked pastry filled with onions, poha and spices. A quick and easy evening snack and a popular street food.
Course Appetizer, Snack
Cuisine Indian, World
Keyword A quick appetizer recipe, Easy snack recipe, How to make onion samosa, How to make samosa, Iranian samosa
Prep Time 10 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour
Servings 4
Calories

Ingredients

For the Dough

  • ½ cup All purpose flour
  • ½ cup whole wheat flour
  • ⅛ teaspoon baking soda
  • ¼ teaspoon ajwain/carom seeds
  • ½ teaspoon salt or to taste
  • 2 tablespoon hot oil
  • ½ cup water + 1 tablespoon

Paste for sealing

  • 2 tablespoon maida/all purpose flour
  • 1 tbsp water

Filling

  • 2 nos medium sized onions thinly sliced
  • ¼ cup thin poha/rice flakes
  • ½ teaspoon red chili powder or 2 green chilies chopped fine
  • ½ teaspoon coriander powder
  • ¼ teaspoon cumin powder
  • ⅛ teaspoon garam masala powder
  • ¼ teaspoon salt or to taste

Instructions

The dough

  • 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 tablespoon 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.

The filling

  • 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 chiliesto the filling, but since my kiddos will be eating this I avoided them, if youdon’t mind pls add chilies and omit the chili powder

Let us make the samosa

  • Mix the flour and water given under "Sealing ingredients" and keep it handy for shaping the samosas.
  • Now once everything isready and the dough is well rested, now let us start making thesamosas. 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. shape the halves into an inverted V. Seal the edges
  • Now you have the cone shape, add 1-2 tablespoon of filling intot the cone and seal the edge with flour & Water paste
  • Repeat the same with rest of the dough. Keep the prepared samosas on a flat plate.

Let us fry

  • 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 ata 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