HYDERABADI IRANI CHOTA SAMOSA (ONION SAMOSA)
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
CUP MEASUREMENT : 240 ML
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)
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.
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)
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
Amchur (dry mango powder) – 1 tsp
OR Lime juice 2 tsp (optional)
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
METHOD
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..
Note
You can use Spring roll patties available in Market stores as samosa patties for avoiding above cumbersom procedure
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