Friday, August 14, 2015

Onion Samosa Recipe | Crispy Onion Samosa | South Indian Onion Samosa | Samsa | Mini Samosa

Today's post is about my all time favorite street snack samosa. It is very famous in south India. I have tried this samosa without pastry sheet once in my in-laws home soon after my marriage. It was a huge hit, without knowing anything in cooking I just tried it using a recipe from internet. That unexpected success might be one of the reason for my cooking interest. 

When I was in hostel during my PG days in Chennai, I often snack one rupee mini samosa on my way to hostel :). I am not sure about how hygiene it was. But I love those crunchy and yummy street samosa a lot when compared to samosas from restaurants. I have introduced that to Jany once, as my favorite snack. He too loved it. Nowadays the same samosa is getting sold in Nilgris (You can find it near the billing counter). 

Since preparing this samosa from the scratch is time-consuming I usually don't go for it, even though it is everyone's favorite at home. Once I saw this pastry sheet in Adyar Nilgris and I immediately grabbed it. I tried it on a weekend when Danie and Jeffy where in home. Kids enjoyed it to the core and here I am with that easy recipe today. Posting samosa recipe from scratch is in my to-do list and you can see it soon.
Samosa Pastry Sheets or Spring Roll Pastry Sheets - 15 
Oil - To deep fry 
Maida - 2 tbsp(to stick the edge) 
Water - 1/4 Cup(to stick the edge)
For the Filling: 
Oil - 1 tsp 
Big Onions - 2(Sliced length wise) 
Coriander leaves - 1/4 Cup(Chopped finely) 
Chilli Powder - 1/2 tsp 
Turmeric Powder - 1/4 tsp 
Pepper Powder - 1/4 tsp 
Garam Masala - 1/4 tsp  
Salt - as required
1. Remove the pastry sheet from the fridge and keep it outside for 30 minutes before you start making the samosa. In a pan, add some oil and saute the onion for 2 to 3 mins. Then add the chilli, turmeric, pepper powder and garam masala. Add required salt at this stage. Finally add the chopped coriander leaves and give a quick stir. Switch off the flame.
2. Transfer the filling to a bowl. Meanwhile mix the maida with water to make it a paste and keep it ready. By now the pastry sheet will be ready. Peel it one by one carefully to make samosa. Take a spoon of onion filling and place it on top of the pastry sheet as shown below. Fold it to form the triangle samosa.(Refer below two pics)
3. When you are towards the end of the pastry sheet while folding the samosa, apply maida paste and seal the edge as shown below. Repeat the process for all the samosas and keep it ready.
4. Heat oil in a kadai and once it is hot, deep fry the samosas in medium flame. Flip to cook the other side. Remove and drain it in tissue paper. 
Serve it hot with Tea or Coffee. The crispy and crunchy samosa goes well with coconut chutney or tomato sauce.
Points to remember:
  • Usually the onion filling should be raw, while deep frying it will be cooked and becomes soft. But I just sauteed it in a spoon of oil before filling inside the pastry sheet, since I prefer it that way. You can follow either of the way. 
  • Never fry the samosa in high flame, fry it in medium flame until both sides are evenly cooked.
  • This time I have used pastry sheets to make samosa. Now a days it is readily available in many supermarkets. I have seen it in frozen section of Nilgris and Nuts n Spices in Chennai. You can get spring roll sheet or samosa sheets. 
  • If you couldn't get the pastry sheet, you can make the sheets with maida, oil, salt and water. Make a dough, form it into balls and press it like we do for chapathi. Make it as thin as possible. Trim the edges to form rectangular sheets and follow the process.
  • I have given the recipe for very basic filling here, you can alter as per your preference.
Warm Regards,
Happy's Cook - Divya


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