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Mini Onion Samosa Recipe

The effort put into a recipe is definitely not proportional to the flavor of the dish. That is true in most of the cases, since I almost always make dishes which are very easy to make at home, but yet super tasty. This onion samosa recipe falls perfectly in this category. Samosa is traditionally made with a dough made out of all purpose flour. And that is how I made it when I posted the Veg Samosa recipe.

However, now I wanted to make use of a tried and tested shortcut which would make life much more easier. This mini onion samosa uses a store bought spring roll sheet instead of preparing your own dough at home. The end result is an equally delicious onion samosa, with an even crisper exterior and needing only a fraction of the time compared to a regular samosa 🙂

Mini Onion Samosa Recipe


MINI ONION  SAMOSA RECIPE
Yield      :   16 samosa

INGREDIENTS:

PASTRY
  • 1 cup  plain flour
  • 1/2 cup whole wheat flour
  • 2 tablespoon cooking oil
  • 1/2 tsp salt
  • 1/2 tsp carom seeds
  • enough  water to form into stiff dough

METHOD:

  • Place  both flour and salt in a mixing bowl.
  • Add in oil and water gradually to form into soft dough. Keep for  30 minutes.

FILLING:

  • 3 big red onion sliced
  • 1 tsp chili powder
  • 1/4 tsp turmeric powder
  • 1 tsp cumin seeds
  • salt to taste
  • 1 tablespoon oil
  • water to seal


METHOD FOR FILLING:

  • Heat the oil, add in cumin seeds, fry until fragrant.
  • Add in onions, sprinkle chili and turmeric powder, salt.
  • Stir for 2-3  minutes, remove and cool.


HOW TO SHAPE THE SAMOSA:

  1. Divide dough into 8 equal balls.
  2. Roll out each ball on well floured  surface into  thin circle about 1/8 in thick, cut into half.  Shape the semi circle dough into a cone, overlapping each other. Glue the seam together with a little water.
  3. Fill up the cone with a tablespoon of filling.
  4. Brush the edges with water, press together to seal.  Complete the rest of the dough.
  5. Heat  about 1  in deep of oil using medium heat. When the oil is hot,  slide the samosa and fry until golden brown, turning frequently. Do not crowd the pan.
  6. Remove with slotted spoon and drain on  kitchen towel.
  7. Serve hot.

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