Versatile Recipe To Try: Crunchy Onion Samosas

Imagine the crunch when digging into a hot samosa, just off the fryer, stuffed with just the rightly-spiced stuffing! Chef Udit Maheshwari, Chef Owner, Amaltas – Indian Tapas and Bar, brings you an easy recipe for Onion Samosas, which, if you try once, will become a staple in all your menus!

Onion Samosas
Prep time: 20 minutes
Cooking time: 30 minutes
Makes: 8 samosas

Ingredients For The Stuffing
240 g onions
35 g cashew nuts broken into small pieces and roasted
20 g poha, roasted
2 green chillies, chopped
2 tbsp coriander leaves, chopped
¼ tsp coriander powder
½ tsp dry mango powder
½ tsp garam masala
½ tsp deggi mirch
½ tsp roasted cumin powder
¼ tsp turmeric powder
Salt to taste
Oil for frying

Method For The Stuffing
1. Chop the onions into very fine slices.
2. Mix all ingredients for the stuffing together
3. Divide the stuffing into eight portions.


Ingredients For The Warqi Casing
250 g refined flour/maida + extra for sprinkling
½ tsp salt
2 tbsp ghee, melted
Water for kneading
Ghee for smearing
Method For The Casing
1. Mix the flour, salt and ghee in a bowl. Rub them together until it forms a crumbly texture.
2. Add water in small portions to bind a firm and stiff dough. Cover the let it rest.
3. After about 20 minutes, knead the dough once and divide it into eight two-inch balls.
4. Lightly flour a rolling surface and roll each ball in a round shape (like a roti), three inches in diameter. Roll out all in a similar manner.
5. Place a roti flat on a lightly floured surface and spread a little ghee on the roti. Sprinkle maida over the ghee. Cover it with another roti and repeat. Do this until you have a layer with three rotis. Placing the fourth roti on top and roll the entire thing into a larger roti, about seven inches in diameter.
6. Cut this roti into four equal parts and keep aside.
7. Make a paste with a little maida and water of the consistency of glue. Spread this flour paste along the edges of one of the four parts.
8. Fold it into a cone with the wide side open to place the stuffing in. Make the rest in the same manner.

Method To Make The Samosa
1. Place the oil for frying in the kadhai. Heat it on medium.
2. Take one of the rolled and shaped cones and place adequate stuffing in it. Shut the top flap over the stuffing. Press the edges tightly so as to ensure that it doesn’t open up during frying. Make all the eight samosas in a similar manner.
3. Deep-fry the samosas, few at a time. Don’t overcrowd the pan to avoid the oil cooling down.
4. Fry them until they are light brown in colour.
5. Serve hot with green and tamarind chutneys.

Image Courtesy Amaltas – Indian Tapas and Bar

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