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Saturday, September 20, 2014



 A very unique Hyderabadi recipe. These samosas are typically found in Irani cafes, which are a very popular around the city.

Main Ingredients 

For outer shell of Samosa


Whole wheat flour (atta) – 1/2 cup

All purpose flour (maida) – 1/2 cup

Rice flour/Corn starch – 2 Tbsp

Salt – 1/4 tsp

Oil – 2 tsp plus 1 tsp

Water – about 1/3 cup

For Filling in side Samosa 

Poha : (flattened rice)  :3 cup ( 1 cup of chopped onion = 1 cup of Poha )
Onions (chopped) –                3 cups (from 2 large onions)
 Oil – 1 Tbsp

Cumin  powder –                     2 tsp

Coriander powder –                 1 Tbsp

Chat masala                            2 tsps

Red chilli powder –                   1-2 tsp (adjust to taste)

Coriander/Cilantro leaves –       1/4 cup (chopped)

Mint leaves                              1/4 Cup(chopped)

Amchur (dry mango powder) –  1 tsp 
OR Lime juice                           2 tsp (optional)

Salt – to taste

Making of the Dough:

Take one cup of all purpose flour and one cup wheat flour and rice flour mix with little oil, salt to taste and water.

 Make it a soft dough and rest it for 30 minutes covering it with a damp cloth.

Making of the Filling:

Take 1 cup of finely chopped onions, 1 cup poha (rice flakes), salt to taste, 1 tb sp spice mix (red chilli powder+coriander powder+garam masala powder) little lemon jiuce(1-2 tsps) or 1 Tsp Amchur powder Mix together and keep it aside.

 (The science involved in this filling is very interesting. While frying, the moisture in the onions is absorbed by the rice flakes thus maintaining the taste balance of the filling)

Making of the All purpose flour sealant gum:

Mix 1 tb sp all purpose flour with 1 tsp water to make a gum like paste. Adjust consistency.(Hereinafter called All Purpose Flour GUM paste


Now prepare 2 inch by 6 inch ribbon chapatis out of the dough kept aside. I am calling it ribbon chapati because, they should be as thin as ribbons. If they are not thin, your samosa will not be crispy. Dry toast it on a pan till you see air bubbles or dry ribbon chapati patti (toast it for for 2-3 seconds). 

This is done to find comfort while folding

Dry Roast the Samosa patties on Skillet/Tawa/Pan till you see bubbles/patches (2-3 seconds on Hot Tawa )


Rub the all purpose flour paste  on the ribbon.  Now fold it as shown in the image here

Fill the pocket of the ribbon chapathi with 1 tsp of the filling. Seal it with  all purpose flour paste . In this way, prepare all the samosas.

Now take a kadai and fry for the first time in high flame for less time. Let them cool off. 

Now fry for the second time in medium flame till they become golden brown in colour and crispy. Let them cool off.  Try with irani chai and osmania biscuit in true Hyderabadi style..


You can use Spring roll patties available in Market stores as samosa patties for avoiding above cumbersom procedure