Onion Samosa - Simple Recipe

-

                     

Ingredients for making dough:

  • Maida 1cup
  • Atta 1cup
  • Baking powder
  • Salt as per taste
  • Ghee 2 spoon
  • Curd 1 spoon

 
Maida
                            Atta
Salt 

Baking powder

Mix all dry ingredients

Add 1 spoon full curd
Add 2 spoon ghee and mix all together
without any lumps
Make sure after mixing if you press the
 dough and getting this consistency
 Warm water for making a dough.Make sure itshouldn't boil,switch off the flame once you get bubbles
 Pour warm water in the center and make a dough
 Make a dough soft by pressing it again and again
And it should not be very thick.
Keep the dough aside for 1-2 hours
(sprinkle little bit water on top and sides
to keep the dough moist for longer time)

Ingredients for stuffing:



  • Onion 3 nos
  • Poha/ Avalaiki 2 spoons
  • Chilli powder as required
  • Corriander powder 1 tea spoon
  • Chaat masala 1 pinch
  • Dry mango powder (optional)
  • Salt
  • Corriander leaves
Chop onions finely
 Chilli, chaat,Jeera,dry mango powders,
 salt,garam masala
 Mix all the masala powders with onion
Add poha/avalaki(poha will make your
Samosas crispy and suck the onions moisture)
 Take 2 spoons of maida and make a
 thick paste to stick the corners
 Roll a small sized dough
 Pat a thin chapathi and cut into equal half
 Fold one side of the semi circle
 Apply maida paste on the remaining
 area and stick
 After sticking you will get a cone shape
 Fill the 3/4th cone with onion mixture
 Apply maida paste and stick the wide mouth
( Make sure your samosa tip should be closed perfectly)

 Drop the samosas in a pan for deep frying
 Oil should not be very hot
 Fry in low heat 3 minutes each side
So that your filling will also get cooked perfectly
Yummy samosas ready😃


Note:If you take maida and atta 1 cup
       each you will get 15 samosas..
2.Preparation time will be 50-60 minutes
3.If you are not frying in a low heat your
Samosas will not be crispy for longer
duration.
4.Instead of curd you can use yeast also.




Comments

Post a Comment

Top Recipes

How to make soft pulka

-
Image
How to make soft pulka Ingredients: Wheat flour / atta  Salt  Water  Directions: Take a wide mouth bowl add atta and salt. Mix well Add some water and mix well by using your hands The dough is ready now it's very dry so sprinkle some drops of water on top and keep aside for 5 mins. After 5 mins press the dough nicely, if couldn't do so hit the dough nicely. Take some portion of dough and make it into medium size balls. Take some raw atta flour for greasing Heat up a pan which you will not use for dosa Grease a dough before rolling After greasing roll it to a maximum size of your stove grill The size of your pulka should not come out of your stove grill Transfer it to the tawa, in medium flame Once you see the small bubbles like this⬆️ flip over Allow it to cook for 30 seconds Once it start raising like this⬆️ take the pulka using papad Ka spatula and place it on the grill Place it on the grill upside down ...
Read more

Chettinad Fish curry / Fish kulambu

-
Image
Chettinad Fish curry. Ingredients: fish -500gms Small onion 250-300gms Tomato 1 large Tamarind - lemon sized Rock salt -2 spoonful Curry leaves, pepper, methi, mustard,saunf. Gingelly oil 250 ml Directions:  Clean up the fish pieces nicely using rock salt.  Soak lemon sized tamarind and 2 spoons rocksalt together  Finely chopped 250-300gms of small onion.  Garlic 15-20 pcs.  Heat up the mud kadai and pour gingelly oil and then add pepper,saunf,methi seeds, cinnamon stick 1 inch  Add curry leaves  Add finely chopped onions and garlic and saute  Saute the onions and garlic nicely untill it gets nice colour..add turmeric powder and garam masala Once the onion cooked well add tomatoes Add sambar powder and saute well untill the masalas get cooked Saute well ina medium flame Once the masala is cooked well Squeeze the tamarind and add a spoonful sambar powder, it will thicken the gravy Add t...
Read more

Gobi Manchurian

-
Image
Gobi Manchurian Ingredients: For Manchurian; Cauliflower 1 medium Maida 1/2 cup Corn flour 1/2 cup Red chilli powder Ginger garlic paste 2 tsp Salt Turmeric powder Garam masala For gravy: Onion 2 medium Garlic 10 no's Chilli flakes Soy sauce Vinegar Honey Tomato sauce ( optional) Salt  Directions:  Wash the Cauliflower nicely  In a boiling water add Cauliflower and turmeric powder allow it to boil for 5 mins  Once the cauliflower is cooked 50% switch off the flame and drain it👇  Then wash the cooked Gobi in running water.  On the other side, take maida and corn flour equal amount.  Add ginger garlic paste,red chilli powder,turmeric powder,garam masala, baking powder.  Mix well all together and add some water and make a thick batter👇  Use Kashmiri red chilli powder for nice colour. Don't use food colours.  Heat up oil for deep fry.  Take a piece of cauliflower and...
Read more

Nattu kozhi kulambu / country chicken curry

-
Image
Nattu kozhi kulambu Ingredients: Chicken 700-800gms Onion large 4nos Tomatoes 3-4 no's Kashmiri Red chilli powder 2 tsp Sambar chilli powder 250gms Garam masala 2 spoonful Salt Directions:  Wash the chicken pieces nicely ina running water  Add Turmeric powder and rub nicely to a washed chicken and keep aside  Heat up oil and add cinnamon sticks,cardomom,star anise, cloves  Add onions and saute well in a high flame  Minse ginger and garlic nicely  Add minsed ginger garlic and saute  Add tomatoes and saute  Add Kashmiri red chilli powder, corriander powder,garam masala and fry everything together  Saute everything for 4-5 minutes untill oil ooses out  Add sambar powder and fry for a minute  Saute everything untill the raw smell goes  Add little water and fry for a couple of minutes  Add turmeric rubbed chicken into it  Mix everything well  Add a ...
Read more

Thandu Keerai / MuzhaiKeerai Recipe

-
Image
Thandu Keerai/MuzhaiKeerai Recipe Ingredients: Keerai 2 bunch for 3-4 servings Onion 1 medium Red chilli 1-2 Salt Rice soaked water/milk Directions: Wash the finely chopped Keerai in running water. Take a wide mouth pot and heat up oil and add jeera Add onions and saute Add red chilli and saute Add washed Keerai and start sauting..see the amount of Keerai and once it's done it will be in half pot only... After 2 mins of sauting.. Keerai started reducing.. add salt now and saute After 5-7 mins of sauting..now close the pot using tight lid and let it cook. Soak rice for sometime Open the lid and give a stir Rice soaked for 5-7 mins.. wash the rice in that water, drain it and store the water Keerai is cooked 30-40% now add the rice water and close the pot for 5-7 mins.👇 Keerai is cooked almost.now add a cup of milk of your choice.( Cows milk/ coconut milk) Add half cup milk and allow it to cook for 5 more minutes.👇 A...
Read more

Vegetable pulao recipe

-
Image
Veg pulao recipe Ingredients: Onion 1 large Cauliflower 3-4 flowerets Peas 20-30gms Beans 10-15 pcs Carrot 2-3 no's Bay leaves Cinnamon stick 1 inch Cloves Coconut pieces small 10 Corriander leaves 1/2 bunch Green chillies 5-6 no's Basmati rice 1 large cup Directions:  Heat up a wide mouth pot or pressure cooker for making pulao. (I'm using idly base pot.) Pour some oil and ghee 50% each and add cinnamon stick,cloves, bay leaves and saute  Add onions and saute in high flame  Add pulao vegetables and saute  Meanwhile grind pulao masala. Take a mixture and add coconut pieces, corriander leaves,kaskas,green chillies and grind to a smooth paste.  Ground Pulao masala  Add the masala paste and saute  Add turmeric powder  Add a cup of water to cook vegetables  Add fresh cream / curd.  Close the pot using tight lid so that the vegetables will cook faster  On the other side take an...
Read more

Vendaikkai pachadi - Chettinad spl

-
Image
Vendaikkai pachadi - Chettinad special Ingredients: Ladies finger / vendaikai250gms Small onion / Chinna vengayam10nos Country tomato / Natu thakkali 1large Tamarind lemon size / Puli  Rock salt / kal uppu 1 spoonful Toor dal / tuvaram parupu 2 cups Directions: I took ladies finger 250gms, small onion 10 nos and a country tomato We Chettinad people generally use small onions more than the regular onion..Even in my blog you can find more recipes using small onion..It will give you an extraordinary taste.. And one more important thing..  chop the ladies finger into a thin slices like ⬆️. If  you cut this into thick pieces then it will be like a Sambar but not pachadi Take a tamarind lemon sized and soak it with a cup of water along with a spoon of rock salt Heat up the kadai and add groundnut oil ( if not available you can use oil of your choice) Once the oil is heated up add mustard seeds, urad dal 1 spoon, methi seeds 1/4 tsp and curr...
Read more

Boondi ladoo / Besan ladoo

-
Image
Besan ladoo / Boondi ladoo Ingredients: Besan flour / gram flour 1.2 cup Baking soda / powder 1/4 tsp Oil for deep frying Sugar 1.5 cup Cloves 5-6 Cardomom 5-6  Rose essence 1/4 tsp ( optional) Raisins / dry grapes 15-20pcs Directions:  Take a full cup of besan flour / gram flour  Add some cooking soda / baking powder  Mix well. Add water and stir Add more water and mix well  The batter should not be very thick  Now the batter is watery so I'm adding 2 spoonful flour  Now the batter consistency is perfect  Meanwhile heat up oil in a flat kadai for deep frying. Once is hot enough just pour one drop of batter in hot oil.  If it's suddenly raises then it's good. You can continue pouring the batter using holed spatula  Pour the batter on top of holed spatula and move it slowly  Leave it only for 2-3 seconds in hot oil, just stir 2 seconds and remove all the Boondi else the Boo...
Read more

Green chutney

-
Image
Green chutney Recipe Ingredients: Pudina/Mint 1 bunch Corriander leaves 1/2 bunch onion 1 large Tomato 2 large Green chilli 3-4pcs Tamarind 1 pinch Rock salt Urad Dal 5-6 spoonful Soak mint and corriander leaves for 10-15 mins Heat up oil in a kadai and add mustard seeds Once mustard crackled add some urad dal Add green/red chillies Saute onions Once onion turns soft add tomatoes Add tamarind and rock salt Saute well Squeeze the leaves and add.. Once the leaves are sauted well switch off the flame and allow it to cool Grind to a smooth paste and serve. Note: For better taste you can add some coconut pieces and grind.
Read more

Ennai kathirikai kulambu

-
Image
Ennai kathirikai kulambu / brinjal vathal/puli kulambu Ingredients: Brinjal 4-5nos Small onion 10-15 no's Tomato 1 Garlic 10-12nos Tamarind - lemon sized  Sambar powder 2-3 spoons Methi, pepper,saunf,curry leaves. Directions:  Soak lemon sized tamarind along with a spoonful of roack salt and peel some small onions and garlic and keep aside  Cut the brinjal as shown in the picture ⬆️  Heat up 4-5 spoonful gingelly oil and add mustard, pepper, methi, saunf 1/4tsp  Add curry leaves and small onions, garlic and saute in a high flame  Once the onions doubled its size reduce the flame  Add brinjals and saute for a minute  Add turmeric powder  Saute well in a medium flame  When the brinjal skin colour changes reduce flame  Add tomatoes and saute in a high flame  Brinjals cooked 50%  Now squeeze the tamarind and drain water separately  Add tamarind water ...
Read more