In India we can see numerous varieties of samosas. The famous ones are made by the Gujarathis. Those samosa are normally stuffed with potato , onion, vegetables and chaat masala.
But the Samosa I explain below is a different one. It has a simple onion masala as stuffing with a more crispier outer layer. May be this one can be called a typical South Indian Samosa. We pronounce it as Samsa:)
Onion samosa can be a very usual snack in the cinema theaters of my native place.
Ranganathan street in T.Nagar of Chennai is famous for its mini onion samosas.
Because of my love for the street foods of my native place, I prepared this onion samosa and it came out pretty good. Hope you all enjoy them.
Stuffing :
Ingredients:
Red onion - 2 (100 gms)
salt - 1/4 tsp or to taste
Red chilli powder - 1/2 tsp
Curry masala powder - 1/2 tsp
curry leaf - 1 brig
green chilly - 2
Turmeric powder - a pinch
Fennel seed (sombu) - 1/2 tsp
oil - 1 tbsp
Method:
Chop the onion finely in lengthwise.
Heat oil in a wok.
Add the fennel seed and let it get red.
Then add the onion and saute mildly till it becomes almost tender.
(Don't cook the onion completely).
Then add all the items given and mix well.
Samosa masala is ready. Keep it aside.
Samosa preparation:
Maida / All purpose flour - 1 1/2 cup
Rice flour (fine) - 1 tbsp
salt - 1/8 tsp
baking soda - 1/8 tsp
Oil - to deep fry (250 ml)
cumin seed - 1/2 tsp
Mix all the items given above except the oil. Remove any lumps.
Add water little by little and knead it into a chapathi dough like one.
Divide it into lemon size balls.
Take one ball. Spread it into a circle by applying some oil.
Put a tbsp of onion masala in the center.
Fold it in to a triangle.
Heat oil in a wok.
Deep fry the samosas one by one .
Drain oil in a paper towel.
If prepared in a correct way ( i.e., immediately after kneading the dough), the samosa will not absorb oil.
Onion samosa is ready!
Serving suggestion:
Serve with Tomato ketchup as tea time snack.
Makes 6 - 8 samosas .
