SAMOSA This wonderfully crispy snack does not need any introduction It is rightly called as the KING of Indian street food.
Todays samosa is ONION SAMOSA OR IRANI SAMOSA which is hyderabad speciality.
I first tasted these wonderful onion samosa in hyderabad .
These samosas are typically found in Irani cafés, which are very popular around the city. They are almost a tradition in Hyderabad.
These samosas are absolutely IRRESISTIBLE. They pack an awesome crunch and flavor! And you have to eat at least 4 or 5 to satisfy your senses. One is just not enough!
Today we are making onion samosa. Earlier I have posted recipe for punjabi aloo samosa,matar (green peas ) samosa, cheese corn samosa.
How to make samosa cover crispy ?
The outer covering dough must be stiff. If it is soft the samosas will become soggy very soon.
Keeping the samosas in fridge in a flat container before frying also helps to get crisp samosas.
Samosa pastry should be evenly rolled not too thick and not too thin.
The stuffing and folding is an important aspect, as the frying should not let any oil seep into the product through cracks/openings.
Always fry samosas in slow to medium warm oil.
For the outer covering :
Maida/All purpose flour -1 cup
Ajwain / Bishops weed-1 teaspoon
Rice flour/Corn starch – 2 Tbsp
Ghee - 1 tsp
Oil - 2 tsp
Salt to taste
For the filling
Oil – 1 Tbsp
Onions (sliced) – 2 cups (from 2 large onions)
Cumin seeds – 2 tsp
Coriander powder – 1 Tbsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1-2 tsp (adjust to taste)
green chillies chopped -1-2
Coriander/Cilantro leaves – 1/4 cup (chopped)
Amchur (dry mango powder) – 1 tsp OR Lime juice – 2 tsp
Salt – to taste
Poha / pressed rice - ½ cup
Method:
For Filling
1.Heat the oil in a pan. Add the cumin seeds and turmeric powder saute for 30 seconds. Add in the onions and salt and cook for about 5-6 minutes till onions are browned .
2. Add poha to it. ( poha absorbs all the moisture let out by onion, while frying & enhances the taste )
3.Then add the red chilli powder,green chillies, amchur powder/lime juice and coriander powder. Cook until the onions are tender and there is almost no moisture in the pan.
4.Finish with chopped cilantro. keep aside to cool
For outer crispy layer:
1.Take All Purpose flour & cornstarch in a mixing bowl.To it add cumin , ajwain seeds, baking pwd & salt.Mix all the ingredients.
2.Add hot ghee & oil combine well. Add little water at a time and knead to nice smooth dough.
3.Coat the dough in 1 tsp of oil and let it rest for at least 30 minutes.
For samosa
1.Now make 10 equal sized balls from the dough. Take one ball and roll it into a thin flat disc of 8 inch and cook it on either side on a nonstick pan with no oil for about 2-3 seconds.
2.Cut the disc into two equal parts with knife. Fold one part in a cone shape. Stick the ends of the samosa with water.
3.make a paste of all purpose flour and water this acts as the glue to seal the sides of the samosas.Stuff the samosa with a filling. Make a small fold or pleate on the upper side of the cone.Seal the remaining side of the cone with maida paste. Check the shape of the samosa. Prepare all the samosa in the same manner.
4..Heat oil in a pan and put 2-3 samosas into it to fry. Fry them till they turn brown on a medium flame. Once the samosas are properly fried, take them out on a plate. Fry all the samosas in the same manner.
10.Hot and crispy Samosas are ready. Serve it with coriander chutney and sweet chutney.
Tips:
1.You can use any vegetable filling you want like corn, prawns,boiled potatoes,sliced onions etc.
2.Cover the filling well else it might crack while frying.
Todays samosa is ONION SAMOSA OR IRANI SAMOSA which is hyderabad speciality.
I first tasted these wonderful onion samosa in hyderabad .
These samosas are typically found in Irani cafés, which are very popular around the city. They are almost a tradition in Hyderabad.
These samosas are absolutely IRRESISTIBLE. They pack an awesome crunch and flavor! And you have to eat at least 4 or 5 to satisfy your senses. One is just not enough!
Today we are making onion samosa. Earlier I have posted recipe for punjabi aloo samosa,matar (green peas ) samosa, cheese corn samosa.
How to make samosa cover crispy ?
The outer covering dough must be stiff. If it is soft the samosas will become soggy very soon.
Keeping the samosas in fridge in a flat container before frying also helps to get crisp samosas.
Samosa pastry should be evenly rolled not too thick and not too thin.
The stuffing and folding is an important aspect, as the frying should not let any oil seep into the product through cracks/openings.
Always fry samosas in slow to medium warm oil.
For the outer covering :
Maida/All purpose flour -1 cup
Ajwain / Bishops weed-1 teaspoon
Rice flour/Corn starch – 2 Tbsp
Ghee - 1 tsp
Oil - 2 tsp
Salt to taste
For the filling
Oil – 1 Tbsp
Onions (sliced) – 2 cups (from 2 large onions)
Cumin seeds – 2 tsp
Coriander powder – 1 Tbsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1-2 tsp (adjust to taste)
green chillies chopped -1-2
Coriander/Cilantro leaves – 1/4 cup (chopped)
Amchur (dry mango powder) – 1 tsp OR Lime juice – 2 tsp
Salt – to taste
Poha / pressed rice - ½ cup
Method:
For Filling
1.Heat the oil in a pan. Add the cumin seeds and turmeric powder saute for 30 seconds. Add in the onions and salt and cook for about 5-6 minutes till onions are browned .
3.Then add the red chilli powder,green chillies, amchur powder/lime juice and coriander powder. Cook until the onions are tender and there is almost no moisture in the pan.
4.Finish with chopped cilantro. keep aside to cool
For outer crispy layer:
1.Take All Purpose flour & cornstarch in a mixing bowl.To it add cumin , ajwain seeds, baking pwd & salt.Mix all the ingredients.
2.Add hot ghee & oil combine well. Add little water at a time and knead to nice smooth dough.
3.Coat the dough in 1 tsp of oil and let it rest for at least 30 minutes.
For samosa
1.Now make 10 equal sized balls from the dough. Take one ball and roll it into a thin flat disc of 8 inch and cook it on either side on a nonstick pan with no oil for about 2-3 seconds.
2.Cut the disc into two equal parts with knife. Fold one part in a cone shape. Stick the ends of the samosa with water.
3.make a paste of all purpose flour and water this acts as the glue to seal the sides of the samosas.Stuff the samosa with a filling. Make a small fold or pleate on the upper side of the cone.Seal the remaining side of the cone with maida paste. Check the shape of the samosa. Prepare all the samosa in the same manner.
4..Heat oil in a pan and put 2-3 samosas into it to fry. Fry them till they turn brown on a medium flame. Once the samosas are properly fried, take them out on a plate. Fry all the samosas in the same manner.
10.Hot and crispy Samosas are ready. Serve it with coriander chutney and sweet chutney.
Tips:
1.You can use any vegetable filling you want like corn, prawns,boiled potatoes,sliced onions etc.
2.Cover the filling well else it might crack while frying.
No comments:
Post a Comment