Onion Patti Samosa | Home-Made Samosa Patti |
Basic samosa sheets and caramelized spicy onions are used in this easy and simple samosa dish. The sheets are far easier to prepare than the conventional Punjabi samosa recipe, and the stuffing is also a lot simpler with only one vegetable that’s onion.
Furthermore, the texture is sharper, similar to that of a spring roll, and they may be served for any occasion, whether as party appetizers or simple evening snacks with a cup of tea or coffee.
- Prep time: almost an hour (includes the resting of the dough)
- Cooking time: 25-30 minutes
- Serves: 18-20 samosas
Samosa Patti/sheets 30-32 sheets
- Maida (refined flour) – 3 cups
- Salt a pinch
- Oil 1 tsp
- Water as required
- Onions 5-6 medium-sized (chopped)
- Green chilies – 2-3 nos. (chopped)
- Curry leaves 20-25 leaves (chopped)
- Fresh coriander a handful (chopped)
- Green chili paste 1 tsp/paste of 2-3 chilies
- Ginger paste 2 tsp
- Turmeric powder ½ tsp
- Garam masala 1 tsp
- Cumin powder 2 tsp
- Salt to taste
- Poha 3/4th cup + 2 tbsp (use in batches, depending on the moisture level of the filling)
- Lemon juice 1 tsp
- Coriander powder 1 tbsp
- Oil few drops
Making the samosa
- Refined flour 2 tbsp
- Water 50 ml
- Samosa Patti/sheets
- Onion filling
- Oil for frying
Samosa Patti/sheets 30-32 sheets –
- Add maida and salt to a mixing bowl, mix well, and gradually add water as needed to make a soft dough, combining well.
- Once flour and water are combined, move to a platform and knead thoroughly.
- Knead the dough for 8-10 minutes, stretching it out as much as possible. Knead the dough until it is smooth in texture.
- After kneading, tuck the dough inwards to make a ball. Brush with a little oil to keep the surface from drying out, cover with a damp towel, and set aside for at least 30 minutes.
- Knead the dough again after it has rested, then divide it into equal-sized dough balls.
- Coat the dough ball with dry flour, flatten with hands, and roll to make a slightly thick mini-size chapati. Spread oil evenly over the chapati and sprinkle some dry flour on top.
- Make another mini thick chapati in the same way, keeping the size and thickness the same, and repeat the oil and flour process.
- Produce 3 or 4 chapatis and stack them on top of each other, then roll with a rolling pin to make one thin sheet.
- Keep the leftover dough balls covered until you’re ready to roll the chapati to prevent them from drying out.
- Heat a tawa on medium heat, preferably a non-stick tawa, until it’s hot enough, then add the chapati and cook for 10 – 15 seconds on low heat, turning the chapati with a napkin halfway through.
- After carefully separating the sheets after brief frying, repeat the process with the remaining sheet, heating briefly and separating.
- Cover the sheets with a damp cloth until they’re ready to use.
- Once all of the sheets have been baked, cut them into samosa patties, keeping the size 2 inches by 8 inches in mind. To ensure that all of the samosa Patti or sheets are the same size, cut cardboard to this size and use it as a stencil.
- Your samosa Patti is finished; set it aside to create the samosas. You may preserve the samosas in an airtight container in the freezer for a few months.
- Add all of the ingredients to a mixing bowl and stir thoroughly. Use clean hands to combine while squeezing the mixture firmly.
- Allow 10-15 minutes for the mixture to rest.
- Depending on the moisture content of the combination, you can vary the amount of poha you add 3/4 cup + 2 tbsp in total; the amount you use will depend on the moisture level of the filling.
- Mix in a few drops of oil once more.
- Set it aside to use as a filling later.
- In a mixing basin, combine refined flour and water and stir thoroughly to form a lump-free slurry. To seal the samosas, use the slurry.
- Take a samosa sheet and fold one side of the corner to make a triangle, then hold the tringle and stuff the pocket with enough stuffing to avoid any air pockets.
- Lightly pull from one side and fold to produce triangles; once you get to the end, apply slurry and fold it tightly; make sure the filling is not loosely sealed, or it will come out while frying.
- Dip any open corners in the slurry to seal them.
- Preheat the oil for frying and deep fry the formed Patti samosas till golden brown and crisp.
- Fry in large batches to ensure efficient frying and consistent color.
- Your pyaaz wale samosas are ready. Serve hot & crispy with ketchup or any dip of your choice.