Onion Samosa

I had these onion samosas for the first time in Chennai in 2009. They were absolutely beautiful. Tiny, just enough for a single bite. But incredibly full of flavour. They burst with chilli, sweet, a little salty and were drenched in 2 different sauces. So different from the stodgy bland potato lumps we get here. Unfortunately I wasn’t present when they were purchased, otherwise I would have tattooed the coordinates of the location of the store on my forearm and the person who bought them is no longer in talking terms with me (I wonder why).

So after months of searching on google and experimenting I finally came up with this recipe. I think I’ve come pretty close to the real thing. I don’t do the triangle samosa folding very well (I don’t do any kind of folding well, which is why I leave the laundry to Mangy), so instead, I simply gather the edges and pinch to form a ‘money bag’ samosa’.

It looks like there is a huge amount of ingredients, but it’s really not that bad. They’re just spice powders and you only need to stir them together. Skip anything you don’t like or don’t have. All that matters is that the end result has a good balance of sweet and spicy.
You’ll need:
  • 1/2 teaspoon chat masala
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon hing
  • 1 teaspoon red chilli power
  • 1 tablespoon chopped fresh coriander
  • 1 teaspoon fennel powder
  • 1/4 teaspoon kitchen king powder (optional)
  • 1/4 teaspoon amchur (more or less to taste)
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala
  • 4 curry leaves (cut small)
  • 3 green chilies (chopped finely)
  • 1 cup red onion (finely chopped)
  • 1 cup thin poha
  • 1/3 cup rasins (soaked in hot water for 5 minutes, drain well)
  • Salt to taste
  • 1 teaspoon sugar (more or less to taste)
  • 1 teaspoon freshly grated ginger
  • Spring roll sheets (cut into quarters)
  • 1/2 cup Water + 2-3 teaspoons cornflour (for sealing samosas)
  • Oil (for frying)
Method:
Mix all the samosa ingredients, allow to sit for bout 20 minutes. Taste the mix. It should be spicy, slightly sweet with a nice kick. The onion is release liquids and the poha will help soak it up. Resulting in a nice filling.

Using a teaspoon, place filling the centre of a square of spring roll sheet. Make sure you get at least one raisin in each parcel. This adds a nice sweet bite to the samosa.

Dip finger in cornflour, water mix and dab edges of sheet. Grab the edges together and squeeze to form a little bag. Prepare as many as you need. Heat oil on medium flame. Fry samosas until golden brown. Make sure the oil is not too hot, otherwise the onion will remain uncooked. Serve with Maggie Hot and Sweet Sauce. Enjoy!

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