How to Make Crispy Onion Samosas – Easy Step-by-Step Recipe Guide
Creating crispy onion samosas at home is a delightful experience that combines the rich flavors of spiced onions with a perfectly crunchy exterior. This step-by-step guide will walk you through the process, ensuring your samosas turn out delicious and satisfying.
How to Make Crispy Onion Samosas – Easy Step-by-Step Recipe Guide
Ingredients
For the Dough:
•2 cups all-purpose flour (maida)
•½ teaspoon salt
•1 tablespoon oil
•Warm water, as needed
For the Filling:
•2 cups thinly sliced onions
•½ cup thinly sliced cabbage (optional)
•2 finely chopped green chilies
•1 teaspoon red chili powder
•1 teaspoon cumin powder
•½ teaspoon garam masala powder
•½ teaspoon ajwain (carom seeds)
•2 tablespoons chopped coriander leaves
•¾ cup poha (flattened rice), lightly crushed
•Salt, to taste
•Oil, for frying
Instructions
Preparing the Dough:
1.In a mixing bowl, combine the all-purpose flour and salt.
2.Add 1 tablespoon of oil and mix well until the mixture resembles breadcrumbs.
3.Gradually add warm water and knead into a smooth, firm dough. Cover with a damp cloth and let it rest for 20-30 minutes.
Preparing the Filling:
1.In a bowl, mix the sliced onions, cabbage (if using), green chilies, red chili powder, cumin powder, garam masala, ajwain, chopped coriander leaves, crushed poha, and salt. Ensure the mixture is well combined.
Assembling the Samosas:
1.Divide the dough into equal-sized balls.
2.Roll each ball into a thin oval or round sheet.
3.Cut the sheet into two halves to form semi-circles.
4.Take one semi-circle and form a cone by bringing the straight edges together, overlapping slightly, and sealing with a dab of water.
5.Fill the cone with the onion mixture, leaving some space at the top to seal.
6.Apply a little water along the open edge and press to seal the samosa. Ensure there are no gaps.
Frying the Samosas:
1.Heat oil in a deep frying pan over medium heat.
2.Once the oil is hot, gently slide in the samosas, a few at a time, without overcrowding.
3.Fry until they turn golden brown and crispy, turning occasionally to ensure even cooking.
4.Remove with a slotted spoon and drain on paper towels to remove excess oil.
Tips for Extra Crispiness
•Rest the Dough: Allowing the dough to rest helps in gluten development, resulting in a crispier crust.
•Thin Crust: Roll the dough as thin as possible without tearing to achieve a delicate, crispy shell.
•Oil Temperature: Fry on medium heat. If the oil is too hot, the samosas will brown quickly but remain uncooked inside; too low, and they will absorb excess oil.
Serving Suggestions
Serve the crispy onion samosas hot with mint chutney or tamarind sauce. They pair wonderfully with a cup of masala chai, making them an ideal evening snack.
Frequently Asked Questions
1.Can I bake the samosas instead of frying?
•Yes, preheat your oven to 180°C (350°F), brush the samosas with oil, and bake for 25-30 minutes or until golden brown, turning halfway through.
2.What can I use as a substitute for poha?
•You can use breadcrumbs or crushed cornflakes to maintain the texture.
3.How do I prevent the samosa from becoming soggy?
•Ensure the filling is not too moist and fry the samosas on medium heat to achieve a crispy texture.
For a visual demonstration, you might find this video helpful:
Enjoy making and savoring these delightful crispy onion samosas!
