Mini Onion Samosa

Name: Mini Onion Samosa
Total time: 3000 s
Yield: 3-serving
Cuisine: Indian
Ingredients: 1 Cup all purpose flour; 1 Teaspoon Semolina; 3 Tablespoons ghee; 1/4 Teaspoon seeds carom (ajwain); To Taste salt; Water; 1 Cup onion chopped; 2 Tablespoons gram flour (besan); 1 Teaspoon cumin Seedsjeera (jeera); 1/4 Teaspoon turmeric powder; 1/2 Teaspoon chilli powder; 1 Teaspoon coriander powder; 1/4 Teaspoon garam masala; 1 Teaspoon sugar; 1 Teaspoon lemon juice; 1 Tablespoon oil; To Taste salt; 2 Cups oil for deep frying

Shivani Nair @cook_7804171

Austin, TX, USA

Samosa is a kind of Indian snack, This recipe is dedicated to people like me who just loves the taste of onion.

Shivani Nair @cook_7804171

Austin, TX, USA

Samosa is a kind of Indian snack, This recipe is dedicated to people like me who just loves the taste of onion.

Saved

Ingredients

50 mins

3-serving

1 Cupall purpose flour
1 TeaspoonSemolina
3 Tablespoonsghee
1/4 Teaspoonseeds carom (ajwain)
To Tastesalt
Water
1 Cuponion chopped
2 Tablespoonsgram flour (besan)
1 Teaspooncumin Seedsjeera (jeera)
1/4 Teaspoonturmeric powder
1/2 Teaspoonchilli powder
1 Teaspooncoriander powder
1/4 Teaspoongaram masala
1 Teaspoonsugar
1 Teaspoonlemon juice
1 Tablespoonoil
To Tastesalt
2 Cupsoil for deep frying

Saved

Steps

50 mins

1

For covering, take a bowl and mix all the dry ingredients well.
2

Knead tight dough, cover it with a damped cotton cloth and keep it aside
3

For the stuffing, heat oil in the pan on medium heat
4

Once the oil is warm, add cumin seeds
5

As cumin seed starts sizzling, add onion
6

Add salt and cover the pan with lid
7

Keep it for 5-6 minutes or till onion become transparent and stir it occasionally
8

Add turmeric powder, chilli powder, garam masala, coriander powder
9

Saute it for 2-3 minutes and mix it well
10

Add Sugar and lemon juice
11

The stuffing is ready, keep it aside and let it sit for 10 minutes to cool down
12

Take the dough made for covering and divide it into 4 equal pieces
13

Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter
14

Cut the big circle into two semicircles
15

Dip index finger in a small bowl of water and draw a line with watered finger on the area which you need to stick as shown in image1
16

Stick it and cone shape is ready
17

Add 2 tbsp of filling inside the cone
18

Use a little water, make area moisture and stick the two flaps together with your finger making 5-6 small pinch marks on that side
19

Repeat this for all the samosas
20

Heat the oil for deep frying on medium heat
21

Once oil is hot, reduce the heat to slow and put samosa in oil for frying
22

Make sure that samosa should be submerged fully in oil
23

Fry each side of samosa for 3-4 minutes or till it gives light golden in color
24

Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel
25

Keep samosa on kitchen towel to remove the access oil. Samosas are ready
26

Serve it withtamrind chutney (sweet and sour sauce) made with tamarind and dates
27

Tip: To make the cover crispy, ghee measurement should be 1/5 of flour measurement and frying it on low heat will make it crispy. If the measurement is wrong then it may be possible samosa will come out oily or cover may have some cuts and the filling may come out into the frying oil.