Onion Samosa Recipe
We call it samosa but do you know that it wasn't called this always? The samosa has been referred to as sanbusaj, sambusak and plenty of other names in the past. A crispy Indian snack,as it is deemed today, was actually a creation of the Middle-East. The regions of Egypt and Zanzibar are known for their samosa inventions which then travelled to India during the Delhi Sultanate and rule of Mughals. The Mughals dunked the samosa with anything, from vegetables to meat and deep-fried it. Today, the most commonly available samosa is aloo samosa. the potatoes are boiled and diced and spruced up with a host of spices. This mixture is then dunked into the dough and it is given a conical shape. The conical patty is deep-fried in hot oil. However, there are other varieties too. This onion Samosa is one of the most common crispy samosa recipes, which are easily available in college canteens, railway stations and even in movie theaters. The samosa is dunked with chopped onions and served hot.
ingredients serve
Ingredients for Onion Samosa Recipe
- 1/4 cup wheat flour / atta
- 1/4 cup maida / plain flour / all purpose flour
- pinch Sugar
- NaN As required Salt
- 1 tablespoon Oil
- 1/4 liter water, for kneading
- 1/2 No.s onion, thinly sliced
- 1/4 cup thin poha / thin flattened rice / paper avalakki / beaten rice
- 1/2 teaspoon kashmiri chilli powder
- 0.13 teaspoon garam masala
- 0.13 teaspoon amchur powder / dry mango powder
- 1/2 inch ginger, finely chopped
- 1.50 tablespoon coriander leaves, finely chopped
- 1/2 liter oil for deep frying
- 1 tablespoon maida / plain flour / all purpose flour
- 2 tablespoon Water
Directions: Onion Samosa Recipe
Steps To Prepare
- STEP 1.The samosa dough needs some resting time so prepare it before hand.
- STEP 2.Keep your chopped onions ready.
Cooking Directions
- STEP 1.For samosa sheets, take maida and wheat flour in a mixing bowl.
- STEP 2.Add a pinch of sugar and salt to taste.
- STEP 3.Add 2 tbsp of hot oil over flour.
- STEP 4.Crumble the dough.
- STEP 5.Knead to prepare a smooth dough and rest for 30 minutes.
- STEP 6.Take a small portion of dough and start to roll with a rolling pin as thinly as possible.
- STEP 7.Cut the sides to get a perfect rectangle shape.
- STEP 8.For the samosa stuffing, in a mixing bowl, take sliced onions and poha. Add chilli powder, garam masala, amchur powder and salt.
- STEP 9.Then add ginger and coriander leaves. Separate the layers of onions by mixing well and keep aside.
- STEP 10.Take the rectangle partially cooked sheet and start folding from one side in triangle shape.
- STEP 11.Make a hollow cone and fill the samosa stuffing prepared earlier.
- STEP 12.Seal the edges with maida paste and drop in hot oil for frying.
- STEP 13.Deep-fry until the samosa is golden brown in appearance.
Storage And Serving Method
- STEP 1.Serve the hot and crispy samosa with tomato ketchup and mint chutney.
value
Current Totals
- Fat516g
- Protein15g
- Carbs104g
- Fiber12g
MacroNutrients
- Carbs104g
- Protein15g
- Fiber12g
Fats
- Fat516g
Vitamins & Minerals
- Calcium84mg
- Iron8mg
- Vitamin A1305mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B974mcg
- Vitamin B120mcg
- Vitamin C28mg
- Vitamin E81mg
- Copper< 1mcg
- Magnesium163mg
- Manganese3mg
- Phosphorus289mg
- Selenium24mcg
- Zinc3mg