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Tuesday, February 12, 2008

Onion Samosa

For Dough ::
Plain flour or Maida - 3 cups
Salt - 1/2 teaspoon
Oil or Ghee - 1 tablespoon (optional)

For filling ::
Onions - 3 medium sized, finely chopped
Ginger garlic paste - 1 tablespoon
Fennel seeds - 1/2 teaspoon
Coriander leaves - few
Salt to taste
Oil - 1 tablespoon
Oil for deep frying.

Method :
Dough ::
Add salt to flour, ghee/oil, add little water in steps and knead it well so that it becomes soft dough. Close and keep it aside for sometime.

Filling ::
Heat pan and add one tablespoon of oil. Add ginger garlic paste, fennel seeds and onions. Fry them until they turn golden brown. Add salt and chopped coriander leaves. Allow the filling to cool.

Making samosas ::
Make the dough into small balls. Using a rolling pin, flatten the balls, make it round and flat. Cut it into 2 semicircles. Keep 1 tablespoon of the filling in the centre of one half. Along the diameter, you can run your moist finger and fold it in the shape of cones. Close it well so that the filling is not seen outside. Continue the same with the remaining dough and make the cones.
Deep fry them in oil, in medium heat until they are golden brown. Serve hot with chutney or sauce.

Cooking time : 60 minutes
Makes 12-15 samosas.