Pyaz ke samose
by Tarla Dalal
Added to 156 cookbooks
This recipe has been viewed 11341 times
Samosas are probably the most popularly eaten snack in India. Every region has its own recipe using a variety of fillings ranging from the savoury potato vegetable mixture to sweet mava and dry fruit filled samosas. This recipe is a speciality from the Saurashtra region of Gujarat. Crispy patti samosas filled with a fried onion mixture. Samosa pattis are available at grocery shops and can also be easily made at home. The art of making Samosa lies in folding them into a conical shape in such a way that the filling mixture is completely sealed and it does not burn while deep frying the samosas. Do not get intimidated by the lengthy making process. These samosas are truly worth the effort.
- Combine the flour, oil and salt in a bowl and knead into a firm dough using approximately ¼ cup of water.
- Divide the dough into 12 equal portions and roll out each portion into a 50 mm. x 100 mm. (2" x 4") rectangle.
- On one portion, apply a little oil and sprinkle some flour on top. Place another rolled portion on top and roll both dough rectangles together, sprinkling a little flour to make rolling easier.
- Repeat the same procedure to make 5 more of these chapatis. Each should be about 100 mm. x 150 mm. (4" x 6").
- Lightly cook all the chapatis on a tava on both sides and keep aside.
- When cool, cut each rectangle into 2 lengthwise. Each strip will peel to make 2 thin strips yielding 24 strips in all.
- Lightly salt the sliced onions. Deep fry in hot oil till they are golden brown and crisp. Be careful not to burn them.
- Drain on absorbent paper and crush into small pieces.
- Add the turmeric powder, chilli powder, coriander-cumin seed powder, garam masala, lemon juice, sugar and salt and mix well.
- In a pan, heat the 3 tablespoons of oil and add the cumin seeds. When they crackle, add the asafoetida.
- Add the gram flour and roast over a medium flame while stirring continuously. When the gram flour browns lightly, add the fried onion mixture and mix well.
- Remove from the fire and allow to cool.
- Divide the filling into 24 equal portions.
- Fold each samosa patti into a cone (as shown in the diagram below) and stuff with the filling.
- Seal the edges using a paste made of plain flour and water.
- Repeat with the remaining pattis and the filling.
- Deep fry in oil on a slow flame till golden brown in colour.
- Serve hot with Meethi Soonth.
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