Samosas, I know is one of the most favorite snack for all. It has been a very popular snack almost all over the world, it is called by different names as Sambusa, Samosa etc. I love the street side stall samosa, they are very crunchy and tastes the best. It has a crunchy texture with a outer maida covering and an inner vegetable or meat filling. But the recipe is not a quickie, it needssome effort to make these and it takes a lot of time, so some pre-planning is needed if you want to make these. I have tried my best to explain the preparation method well, I have posted two videos at the bottom of the post to help you know how to fold samosas. Do check them out and try the recipe and share your feedbacks too. The folding part needs some practice and patience moreover and making the samosa wrappers or the samosa sheets is the trickiest and time consuming process. But once you get them right you will definitely fall in love with the whole process and will also become used to it, as I did. The end result just amuses everyone who tastes it. Give a try and you'll know, who doesn't love praises?
My first attempt to make a samosa was a big disaster. With no idea of how to make the samosas I just followed a recipe with the usual instinct and the cook's voice within me. But the samosas were so rough, not flaky nor crunchy but hard and had no aroma. All I did was, I prepared the dough, rolled it really thin then cut it into rectangle sheets and made a cone, this was the basic and major mistake. For the stuffing I sauteed the onions separately with masala and then used the cooked onions to fill the samosa sheets, this was another dumb mistake that I made. My cook's instinct did tell me that something was worn but still I happily started to fry the samosas, there was no aroma, which noted me of a serious problem. Finally after the samosas turned brown I removed them from flame and was waiting to taste it. The first bite proved me that the samosas were not right, I had made many blunders and did not follow the actual procedure to make samosas. Then I made a lot of research about how to make samosas and finally I came across an old but precious cook book that I used to refer very often, it gave me the following recipe for making samosas. I tried the same method and succeeded, wow the attempt itself was like an adventure. Can you believe that you can make 36 samosas from just 100 grams of flour? Amazed right this recipe is as amazing as this fact. Ready for some homemade onion samosas?Do try this way and am sure you will get the best samosas just like the crunchy and flaky ones that you get in the street side stalls.
INGREDIENTS
Serves 36 samosas
Total Preparation Time - 2 hours
- Maida - 1 cup (100 grams) (Gives you 36 samosa sheets but the rest of the ingredients measurements are for making 3 samosas; you can prepare the sheets stack them and store in refrigerators)
- Big onion - 2 (Chopped finely)
- Green chillies - 1 (Optional; Chopped finely)
- Coriander leaves - Few (Chopped finely)
- Curry leaves - Few
- Red chilli powder - 1 spoon (or less)
- Salt - As per taste
- Oil - 2 spoons + For deep frying
PREPARATION METHOD
- Take a bowl, add maida, salt and oil and mix well. Then add water little by little and knead into a smoother dough. After done set aside for 20 to 30 minutes covered. Thendivide the dough into equal portions and roll them smoother balls and set aside. Keep them covered do not expose it to air.
- Take another bowl add chopped onions, green chillies (optional), coriander leaves, curry leaves, salt, red chilli powder and mix well, set aside.
- To roll/flatten the dough balls, take apastry board / chapati board anddust some flour on it and place the ball on it.
- Then flatten the prepared ball using a rolling pin. Roll until the sheet becomes very thin. Do this with the rest of the dough balls and set aside.See that all the flattened sheets are similar in size.
- Now place a rolled sheet and dust some rice flour / all purpose flour over it, add a spoon of oil and spread it well using your fingers on the sheet.
- Then place another sheet over this sheet and press well. Now, sprinkle some flour, and add a spoon of oil over this second sheet and spread well using your fingers evenly.
- Do the same with the rest of the sheets and press gently on the edges.Stack one sheet above the other, spread oil and flour in between and keep stacking until the the last sheet.
- Then roll this prepared sheet using the rolling pin (stacked sheet) well.Then cut off the curved edges using a knife, such that it becomes rectangular sheet.
- Now take a tawa / pan and place on flame then place the sheet on this tawa and cook for a few seconds until the sheet changes color slightly, no browning needed. Flip sides and remove from flame and set aside until it cools.
- Then cut this sheet into rectangular strips using a knife or scissor. Stack the sheets and keep inside a plastic sheet to avoid drying. Do not let this sheet dry. (if left open in air it will dry and will tear while folding) [I have stored the rest of the sheets inrefrigeratorfor future use, I just made 3 samosas.To store the sheets just stack them all together and put them in a zip lock bag and place them in freezer. Then before using them remove from freezer and set aside until it comes to room temperature then use them.]
- Then take one single sheet andloosenthe corners you will be able to get different layers, slowly and carefully peel off the layers. From one sheet you will be able to get 6 thin sheets. The sheets will be so thin that they will tear off if you don't handle them gently. After you peel it use them immediately do not let them dry.
- Take one of this thinnest samosa sheet and fold it as shown in the picture. To learn how to fold a sheet check the video at the bottom of the post. (This folding part needs some practice, but once you learn it it will be the easiest and coolest job. The sheets will be very thin and so you will get nice and crunchy samosas)
- Now you will get a pocket after folding, take a spoon of the prepared onion mixture fill it inside this pocket.
- Press (stuff) the mixture well and fold again.
- Fold until there is no more sheet to fold. Then finally spread some all purpose flour paste on the sheet edge and fold again to seal the edge.
- Do the same with the rest of the sheets and set the samosas aside for a few minutes before frying, this gives samosas a nice flaky texture.
- Heat a pan and pour oil to deep fry the samosas. After the oil turns hot (see that oil is not too hot), slide in the prepared samosas gently and deep fry them on low flame until they turn brown. Never increase the flame in between, if you do so or if the oil is hot, then the samosas will not brown evenly. Also dark brown spots will be formed and the inside will not get cooked. So fry in low flame right from the start and wait patiently, when done remove samosas from flame and set aside. Fry all the samosas in batches.
- Serve with chutney or sauce!!
- Some of the samosa sheets tore because I was in a hurry, so I made mini samosas out of it.
- You can make any sizes, just reduce or increase the length and width of the sheets. Always see that the samosa sheet has four times the length as its width. (my samosa sheet had a length and width of 20 * 5)
TIP 1: The samosas sheet should be very very thin to get the crunchy outer layer. Whne you follow this procedure you will get the thinnest sheet.
TIP 2: Folding needs some practice, first take a paper and practice using it. Then try it with the dough. Also take care that the sheets do not get dry, if it gets dried it will tear while folding.
TIP 3: Read the procedure well and then proceed only then you will get the perfect samosas, I have already given tips along with the procedure so read carefully.
TIP 4: Never fry the samosa in high flame, we need an even browning and also the inside and outside of the samosas should get cooked. So always keep in low mode and fry patiently. It may take time but it will give you the best samosas.
TIP 5: I have added the onions raw, as the samosas getsfriedthese raw onionswill release a nice aroma and flavor to the samosas. So always add the raw onion filling.
TIP 6: The most important part is the making of samosa sheets, take care to practice well and then try your hands on samosa sheets. (Check video below)
TIP 7: I have made just 3 samosas, but you can make 36 samosas from the same 100 grams of flour.
TIP 8: If you find difficulty in folding then you can simply make pockets out of it and make onion pockets instead of samosas.
TIP 9: I got 36 sheets because I made 6 pooris out of the sheet and then stacked them. Also while stacking one sheet above the other, never forget to spread some flour and oil between the sheets, this will help you peel the sheets easily. Rice flour is the best but I have used all purpose flour (maida) here and it did give me the same benefit.
TIP 10: See that the rectangular sheet is cooked before you try to peel off the sheets, only when it gets cooked you can peel the sheets, otherwise there is no chance.
Super crispy and tasty, Indian samosas are now ready!! Serve hot with some tomato sauce or chutney and enjoy with a hot cup of tea or coffee!!
Here is a video clip of how to fold a samosa sheet. I have used a normal sheet of paper to demonstrate the folding. You can practice using a normal paper before trying your hand on the samosa sheets!!
To know how I folded the samosas check out the below video!!
Please forgive me for the bad poor videoJ
I just wanted to help out everyone to know how to fold samosas...
Hope you get benefitedJ
Super crispy and tasty, Indian samosas are now ready!! It will be just like the store bought ones!!Serve hot with some tomato sauce or chutney and enjoy with a hot cup of tea or coffee!!
