Onion Samosa | Mini Onion samosa Recipe with step by step photos and video.
Onion samosa is a popular vegan snack in India, sold by teashops and street vendors. Onion, spices, and patti sheet are the major ingredients. Despite the fact that samosas are of Middle Eastern origin and were brought to India by traders, a vast variety of samosas are made throughout the country and are widely renowned. Today we'll learn how to make restaurant-style crispy and crunchy tiny onion samosas.
What are mini onion samosas?
Mini onion samosas are a smaller version of the deep-fried Indian snack known as samosa. It is smaller, bite-sized, crispier, and more crunchy than regular-sized onion or potato samosas. The preparation is simple, and the cooking time is significantly less than that of the other.
The onion is the primary ingredient in the stuffing of an onion samosa. Garam masala and chili powder complement the finely sliced onion. There is no cooking involved in the preparation of the filling.
These adorable little treats don't require any accompaniment because they are so tasty and flavorful on their own. However, it is also usual to serve with condiments such as tomato ketchup or mint chutney.
Small onion samosas are a popular snack in Tamil Nadu. For many years, each branded supermarket in here has sold small packets comprising five to six mini onion samosas. Tiny nibbles that are crunchy, crispy, and deliciously peppery are a delight to eat. In this recipe, I tried my hardest to replicate the same flavor, and I hope you love it.
Mini onion samosa - Ingredients
- All purpose flour or maida - All-purpose flour is the main component of the samosa sheet (maida). This recipe includes samosa sheet preparation. The same sheet can be used for any type of samosa.
- Onion - This dish calls for regular red onions. Simply chop them finely and combine them with the remaining ingredients to make the stuffing.
- Flattened rice flakes (aval or poha) - Whenever an onion comes into touch with salt, water is released. Aval or poha is used to retain the stuffing's consistency and the onion samosa firm and wet.
- Chili powder - for taste.
- Garam masala - for taste and flavor.
- Oil - Oil is used to fry the samosas and to make the samosa patties.
- Water - To make the samosa patti dough
Mini onion samosas - Expert's tips
- Let's start with the samosa patti recipe. The primary component is all-purpose flour, often known as maida. However, many people are unwilling to incorporate maida in their diet; in this case, you can substitute up to half of all purpose flour with wheat flour or corn flour. The samosas will not taste like the authentic ones if maida is not used.
- A small amount of oil added while making the samosa patti dough will improve the texture of the samosa. Ghee can be substituted for oil. I think the samosas taste fantastic with ghee.
- Make a thin sheet to ensure appropriate crispiness and even cooking. The samosas will not taste good if the sheet is too thick.
- Overfilling the samosas will cause them to crack open while frying. Remember to fry the samosas as soon as the samosa sheets are filled.
- Although I used few spices in this dish, you can add some cumin seeds or fennel seeds if desired.
How to Make Samosa sheet and onion samosa at home
Onion Samosa | Mini Onion samosa Recipe | Samosa patti Recipe
Ingredients
For the samosa sheets
- 1 cup maida or all purpose flour (1 cup maida +1/4 cup corn flour or 1 cup maida + 1/2 cup whole wheat flour)
- 1 tablespoon oil
- Salt to taste
- Water as needed
- 2 medium onion finely chopped
- 1 tsp hot red chili powder or red chili powder to your tolerance ( or 2 green chilies, finely chopped)
- 3/4 tsp garam masala
- Salt to taste
- Oil for frying
Onion samosa preparation with step by step photos
How to make samosa sheet at home
- In a mixing bowl, combine all-purpose flour, salt, and oil (add cornflour or whole wheat flour if using).
- Add water gradually and knead thoroughly.
- Make a soft, elastic dough. Set aside for 10 minutes after applying oil.
- After the dough has rested, shape it into small equal-sized balls.
- Roll each dough disc into a small disc the size of a small poori and dust with all-purpose flour.
- Apply a thin layer of oil to the final flattened disc.
- Sprinkle with corn flour. Maida or wheat flour can be substituted.
- Cover it with another flattened dough.
- Repeat with the remaining dough. Then top with the final dough.
- To prepare the samosa patti, gently flatten it with a chapati roller. Make it as thin as possible. If you press too hard, the dough will stick again.
- Heat one griddle over high heat, then reduce to low once hot. Carefully place the prepared patti on the griddle.
- If it feels hot to the touch and all sides of the patti are cooked, flip and cook the other side for thirty seconds. Make sure the dough is thoroughly cooked before setting it aside to cool.
- Once the dough has cooled, carefully peel each sheet. So the samosa sheets are now ready.
- To make the samosa sheet, trim the sides and cut lengthwise. You can use a knife or a pizza cutter to cut the sheet.
Onion samosa filling preparation
- In a mixing bowl, take finely chopped onion, flattened rice flakes, red chili powder, garam masala and salt.
- Mix well and set aside.
Onion samosa preparation
- Fold one sheet neatly to make a pocket.
- Put the spicy onion filling inside.
- Fold the sheet again to close the gap. Stick the sheet down with some slurry. (to prepare the slurry, mix two tablespoon maida in quarter cup water and mix well.)
- Deep fry the samosas till crisp and golden brown over low heat. The onion samosas will not cook if the oil is too hot, and bubbles will form on it. Remember to flip in between cooking to ensure equal cooking.
- Remove the onion samosas from heat and serve immediately with tomato ketchup or pudina chutney.
- Enjoy.
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