How many of you remember the small onion samosas that they used to sell at the railway platforms in India and in the train. The smell used to be intoxicating when the hawkers would pass by with their baskets filled with these yummy little treats.
My mom was against us eating anything that was not sold by the railway canteens. There was this one time when she relented and got them for us and I still remember how crispy and amazing these little mini onion samosas were. The usual potato filled ones are great, but this is a good recipe to try for a different version.
I am very bad at taking pictures during the making of a dish, however I tried with this one and here are a few to show how to make these mini samosas.
Ingredients:
All Purpose Flour - 2 Cups
Salt - To Taste
Carom seeds/Ajwain - 1 tsp
Oil - 1 tbsp
Red Onion - 1 big or 2 small
Salt - To Taste
Poha/Flattened Rice - 1/2 cup
Red Chili Powder - 1 tsp
Cilantro chopped - 2 tbsp
Oil to deep fry
Knead the dough with water and rest for 10 min. Make thin rotis and add one on top of another and roll again. 2 into 1. Don't roll it too much, just until they stick to each other.
On a pan, fry them for 30 sec on each side until slightly cooked and remove. Now carefully separate them into 2 parts and keep aside. Cover with a damp towel until you are ready to make the samosas.
Slice the onion thin and saute till they are soft. Coarsely grind the Poha and add to the onion mixture.
Add the chili powder and salt and the copped cilantro and mix. Let is cool.
Cut the rotis into half and fold like a samosa. Fill 1 1/2 tbsp of the onion mixture, wet the edges with some water and seal the ends.
Heat some oil to deep fry the samosas and fry them in batches.
Tastes best with some Irani Chai, or so I heard:) Never had a cup myself. All the hyderabadis out there can relate.
