Onion Samosa Recipe: A quick and easy samosa recipe made with basic samosa sheets and caramelised spiced onions When compared to the traditional punjabi samosa recipe, the sheets are much easier to make, and the stuffing is also much simpler with only one vegetable. Furthermore, the texture is crisper, similar to a spring roll, and can be served for any occasion, from party starters to simple evening snacks with a cup of tea or coffee.
Deep-fried snacks are a popular snack for most of us, especially younger people and city dwellers. We frequently rely on bakeries, street food stalls, or even restaurants to eat these snacks because we believe they are difficult and complicated to prepare. However, there are simpler, easier, and crispier snacks recipes, such as patti onion samosa recipe, that do not require the complexity of kneading the dough or stuffing.
To be completely honest, I am a huge fan of the samosa recipes. During my school and college years, I remember chowing down on 2-4 samosas every day. You might be wondering how someone can eat so many potato-based samosas on a daily basis. The truth is that I was always ordering the patti or the crisp samosa. It’s lighter and tastier than the aloo-stuffed punjabi samosa. It was typically sold by local bakery vendors or street food vendors back then. I knew it was simple, but I had no idea how to do it. However, in this recipe, I used a simple and easy technique to prepare the sheets. I used the same method I used to make the spring roll sheets. There is no kneading or rolling, and the batter is simply poured into a hot tawa pan to form a sheet.
In addition, some additional tips, suggestions, and variations to the onion samosa recipe. First and foremost, the stuffing for irani samosa is easily interchangeable with other stuffings. For example, to make it more interesting and flavorful, combine potato, mixed vegetables, and onion. Second, I’ve demonstrated a simple method for making patti sheets in this recipe. These sheets are versatile and can be used for a variety of snacks, including spring rolls and potli samosas. However, you can also use store-bought samosa sheets. Finally, these samosas should be deep-fried in a low flame until crisp. Also, do not crowd the frying pan and only add 5-6 samosas at a time.
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Onion Samosa Recipe Card:
Onion Samosa Recipe
To Make Your Own Patti Sheets, Follow These Instructions:
- 2 cups maida
- 2 tbsp corn flour
- 1/2 tsp salt
- 2 cups water
- 2 onion (sliced)
- 1 cup poha / avalakki / flattened rice (thin)
- 1 chilli (finely chopped)
- 1 tsp chilli powder
- 1/2 tsp cumin powder
- 1 tsp chaat masala
- 3/4 tsp salt
- 2 tbsp coriander (finely chopped)
- maida paste
- oil (for frying)
To Make Homemade Patti Sheets For Irani Samosa, Follow These Steps:
- To begin, combine 2 cup maida, 2 tbsp corn flour, and 1/2 tsp salt in a large mixing bowl.
- add 2 to 2½ cup water and mix well using a whisk.
- Whisk until a smooth, lump-free batter forms, adding water as needed.
- Now grease the pan and pour a ladleful of batter into a hot pan.
- Swirl once to ensure the batter is evenly distributed.
- Cook for 1 minute, or until the sheet is cooked but not browned.
- Now, gently flip the pan over and continue to cook.
- Finally, the samosa sheet is finished. Cover and use it to make patti samosas or spring rolls.
Here's How To Make Onion Stuffing:
- To begin, combine 2 onions, 1 cup poha, 1 chilli, and 1 tsp chilli powder in a large mixing bowl.
- Also add 1/2 teaspoon cumin powder, 1 teaspoon chaat masala, 3/4 teaspoon salt, and 2 tablespoons coriander
- By squeezing the onions, thoroughly combine the ingredients.
- The onion stuffing is done.
How To Make An Irani Samosa:
- First, cut the prepared samosa sheet in half.
- Using maida, fold into a triangle and stick together.
- The onion stuffing should be stuffed. Make sure to stuff the samosas completely or the samosa will be bland.
- Maida paste is used to seal the samosas.
- Deep fry the samosas in hot oil on a low flame.
- Stir occasionally, frying in between to ensure uniform browning.
- It will take about 15-20 minutes to make crispy golden samosas.
- Drain the samosa and serve with tomato sauce for irani samosa.
- To begin, prepare the sheets and freeze them. When preparing samosas, use the sheets.
- In addition, adding poha to the onion stuffing absorbs moisture from the onions and keeps the samosa crispy.
- Furthermore, deep fry on low heat; otherwise, the samosa will turn golden brown but not crunchy.
- Finally, onion samosa or irani samosa recipe is best served hot and crispy.
Is there onion in samosa?
A samosa (/smos/) is a savoury South Asian fried or baked pastry filled with spiced potatoes, onions, peas, chicken and other meats, or lentils.
Is there onion and garlic in samosa?
Let’s cook some samosas! A crispy and delectable Indian snack filled with a spicy vegetable mixture (no onions or garlic), ideal with tea or coffee! HOW TO MAKE DOUGH: Mix or whisk together the flour, suji, and salt in a mixing bowl.
What kind of pastry is a samosa?
Filo pastry Jus-Rol
Dinner is complete with crunchy and filling Samosas paired with your choice of soup. This dish, made with Jus-Rol filo pastry sheets, has just the right amount of crunch and spice!
Is samosa an Indian or a Pakistani dish?
Although we think of samosas as being from South Asia, they are actually from Central Asia and the Middle East. Pastries are referred to as’sanbusak’ in Arab cook books from the 10th to 13th centuries, which comes from the Persian word ‘Sanbosag.’
Is it safe to eat samosas?
According to a new report by the Centre for Science and Environment, a samosa is a much healthier snack than a burger. It may be difficult to believe, but eating a samosa is far healthier than eating a burger. At least, that is what the Centre for Science and Environment (CSE) claims in its latest report.
What Is the Best Way to Keep Samosas Crispy?
- For the dough, use less water. Yes, if your dough isn’t the right consistency, it could undo all of your hard work.
- Ghee should be used.
- Cooking them in very hot oil is not recommended.
- Place them in a bowl or on a plate.
Are samosas an Indian dish?
Samosa is a deep-fried potato snack popular in India, the Middle East, and Asia. They originated in the Middle East and were introduced to India by merchants.
What exactly is a samosa triangle?
The origin of Samosi is Central Asia, and the meaning of Samasa in Central Asia is also considered to be a pyramid, and everyone knows that pyramids are triangular, so it is assumed that this is the reason for the triangulation of the samosas.
What is the best oil to use for frying samosas?
The final step in making the best samosa is to fry them until they are crisp and golden brown. Deep fry in any neutral-flavored oil, such as sunflower oil, canola oil, vegetable oil, safflower oil, or grapeseed oil. 26. In a kadai or pan, heat the oil for deep frying.
How do you keep samosas after they’ve been cooked?
Samosas will keep in an airtight container in the fridge for a few days. They keep well in the freezer (place them flat in a resealable bag to avoid sticking). If you intend to freeze the samosas you make, fry them until cooked but still pale, then fry until golden before serving.
What is the flavour of a samosa?
What words can you use to describe the flavour of a samosa? You pause after piercing the outer shell and inhaling the aroma. You bite into a piece as the brittle crust and soft potatoes laced with caraway, coriander, and chillies dissolve.
Is it possible to fry samosas in olive oil?
Samosas in the fryer
2 inches of oil in a heavy-bottomed skillet (olive oil, canola oil, or vegetable oil all work well). Heat the oil to 350 degrees Fahrenheit, using an instant-read thermometer to monitor the temperature. Place a few samosas at a time in the hot oil, seam side down, and cook until golden on the first side.
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