Samosa is one of the household favourite snacks that is savoured in all parts of India. This delicious potato pastry is filled with aromatic flavours of various spices and is loved by people from all age groups. The traditional samosa which has a filling of scrumptious potatoes can be found in various places, from the cart of a street food vendor to the tables of a high-end restaurant.
It is said that the Samosa was introduced in India in the 14th century by traders from Central Asia. During that time, the samosa was believed to have a filling of keema, but over time, the samosa has transformed to be a vegetarian favourite due to its potato filling. A samosa can be eaten at any point of the day, and it can fit into any meal, but usually, it is enjoyed during teatime or a lunch break.
A samosa can also be experienced in different textures and flavours by simply changing the filling inside the pastry. In this recipe, the traditional potato filling will be replaced by a crunchy and spicy onion base. Onions are always used in a curry base, and they are also savoured as a snack in the form of fritters or rings.
However, the combination of onions with samosa pastry will make the mixture more crunchy and delightful to eat. Also, the addition of poha in the onion filling and the use of Aashirvaad Superior MP Atta for the pastry will make the samosa wholesome to eat. The aashirvaad atta 10kg price will also be more economical compared to the price of all-purpose refined flour in the market. The aashirvaad atta 10kg listing can be found over here.
- 1 cup Aashirvaad Atta
- 1 tsp Aashirvaad Salt
- 1 tbsp Oil
- 1 Cup Onions (sliced)
- 1 Cup Thin Poha
- ½ tsp Fennel
- 1 inch Ginger (finely chopped)
- 1 Chilli (finely chopped)
- 1 tsp Red Chilli Powder
- ½ tsp Turmeric Powder
- 2 tsp Amchur Powder
- 1 tsp Garam Masala
- Take 1 cup of Aashirvaad atta and add oil and salt to it, then add ¼ cup of water to the mixture and mix it well.
- Knead the dough properly by using your hands till the dough becomes smooth to touch and holds the texture. Add water if required and after the dough is set, let it rest for 45 minutes.
- Take a pan and add oil, sliced onions and thin poha on a low flame. Then add chopped chilli and chopped ginger to the mixture.
- Now, add the spices which include red chilli powder, turmeric powder, amchur powder and garam masala. Sauté this mixture well till the onions become slightly golden brown. The filling is ready for the pastry.
- Take the dough and roll it into a circle, cook this dough on a pan for 5 seconds on each side. Cut the dough in a rectangle and starting from one end, fold into a triangle and keep folding it till a cone is formed.
- Fill the cone shape with the onion and poha filling and seal the open end by applying some water and pressing the dough. On a medium flame, deep fry the pastry till it becomes crispy brown and ready to eat.