Street Style Onion Samosa Recipe
Street Style Onion Samosa
Refined flour 2 cups
Salt ½ tbsp
Warm water as required
Oil 1 tbsp
Onion sliced 2 cups
Salt 1 tsp
Red chilli powder ½ tbsp
Jeera powder 1 tsp
Garam masala powder ½ tsp
Ajwain ½ tsp
Ginger chopped ½ tbsp
Green chilli chopped ½ tbsp
Coriander chopped 2 tbsp
Poha ¾ cup
Oil for frying
Green chilli 7-8 pcs
Prepare the Dough: Begin by taking a plate and adding refined flour and a pinch of salt. Gradually pour in warm water as you knead the mixture into a soft and pliable dough. Once the dough reaches the right consistency, introduce a bit of oil and continue kneading for a minute. Cover the dough and set it aside, allowing it to rest for a relaxing 10-15 minutes. This resting period lets the ingredients meld and the dough become more manageable.
Divide the Dough: After the dough has rested, divide it into small, equally sized portions.
Roll Out the Rotis: Take one portion of the dough and roll it out into a flat, thick circular roti. Repeat this process for all the divided portions, ensuring that each one becomes a similarly thick roti.
Layer and Roll: For added texture and flavour, take one of the thick rotis and lightly dust it with some flour. Place another roti on top of it. Continue this layering process, stacking 3-4 more rotis in the same manner. Once you have your layered stack, carefully roll it out into a larger, flat roti.
Pan Roasting: Heat a flat pan on the stove, then transfer the stacked roti onto it. Roast it over medium-low flame until the uppermost roti dries up and gains a slight crispiness. Remove the roti stack from the pan and gently separate each layer. If any of the rotis are still sticking together, return them to the pan for a brief, light roasting. Keep all the rotis separated and covered to maintain their freshness.
Cut into Rectangles: Take all the individual rotis and cut them into rectangular shapes, each about 2 inches in height. Remember to keep the cut sheets covered at all times to prevent them from drying out.
Prepare the Slurry: To seal the samosas, create a slurry by mixing refined flour with water until it forms a thick paste.
Prepare the Stuffing: In a separate bowl, combine sliced onions, a pinch of salt, red chilli powder, jeera powder, garam masala powder, ajwain, chopped ginger, chopped green chilies, chopped coriander, and poha (flattened rice). Mix these ingredients thoroughly and let the flavours meld for 2-3 minutes. If you find that the stuffing needs more texture or volume, feel free to add more poha as needed. Your flavorful onion samosa stuffing is now ready.
Assemble the Samosas: Take one of the prepared roti sheets, place a portion of the onion stuffing in one corner of the sheet, and fold it into a triangular shape. Seal the final fold by applying the slurry you prepared earlier.
Frying the Samosas: Heat oil in a pan for deep frying. Carefully immerse the onion patti samosas into the hot oil and fry them until they turn a delightful golden brown and become wonderfully crispy.
Fried Green Chillies: For an extra kick, deep fry some green chilies to accompany your hot, street-style onion samosas.
Once everything is ready, serve your delicious homemade street style onion samosas piping hot with the fried green chilies on the side. Your guests will surely relish this delectable treat! Enjoy your street-style onion samosas!