Onion samosa
Onion samosa is an tasty tea time snack. I have prepared it by sauteing onion and adding carrot, cabbage along with spice powders to make it flavourful.
Servings: 16 samosa
Ingredients
- 4 Onion
- ½ cup Cabbage grated
- ½ Carrot grated
- 2 teaspoon Red chilli powder Kashmiri
- 1 teaspoon Coriander seeds powder
- 1 teaspoon Kitchen king masala or garam masala
- ½ teaspoon Cumin seeds powder roasted
- ½ teaspoon Fennel seeds powder optional
- ¼ teaspoon Turmeric
- ¼ cup Coriander leaves chopped
- Samosa pastry sheets - as needed
- 1 tablespoon Maida all purpose flour
- Salt
- 1 tablespoon Oil and to deep fry
- 1 tsp Cumin seeds
Instructions
- Slice onion and cabbage. Grate carrots and keep aside.
- Heat a pan with 1 tablespoon oil, temper with cumin seeds.
- Add the vegetables, onion. sprinkle salt.
- Cook for 2 minutes or until transparent.
- Add all the masala powders. Continue stir frying.
- After two more minutes, add coriander leaves.Mix well and transfer to a bowl.
- Take the samosa pastry sheet out prior 30 mins.
- Keep it covered in a clean wet kitchen towel.
- Make a paste out of maida with 2 tablespoon water.
- Peel a sheet carefully and place over a platform.
- Keep 2 tablespoon of the prepared stuffing over one end as shown in the picture.
- Cover it and continue folding to maintain the triangle shape.
- Spread the prepared maida paste to seal the sheet.
- Repeat to finish the stuffing.
- Keep the prepared samosas covered to prevent drying.
- Heat oil in a kadai for deep frying.
- Once hot, slide few samosas at time and deep fry until golden.
- Drain in paper towels. Repeat to finish.
Notes
- Adding carrot, cabbage is optional.
- Keep the pastry covered in damp cloth all times to avoid drying.
- Do not let the oil be too hot, your sealed samosa might leak.
- If deep fried in low heat, it might drink too much oil.
- Make sure to seal the samosa from all sides using maida paste, otherwise it will drink too much oil.