Irani samosa / Onion samosa

Iranian samosa - Onion samosa is also known as Hyderabad samosa, Irani samosa .This Samosa's origin can be traced to the middle east region around the 10th century. The name" Irani samosa" is first officially given by Iranians, Where it was originally called as sambosa. In India, Irani samosa is especially famous in Hyderabad where its flavor is close enough to the original ones, gaining the title "Hyderabadi samosa". One could see people selling in the local trains in India these delicious tiny samosas provoking the passengers appetite. We might wonder if we could do this at home as a good Fried crispy tea time snack. lets look how to make this simple and samosa . made samosa sheet and spiced onion you add some healthy and more flavored carrot, cabbage.

Ingredients required for dough

1 cup(250 gm) maida or All purpose flour

1/2 cup (150 gm) Wheat flout

1 Tablespoon oil

Salt to taste

Preparation of samosa dough

In a large bowl, combine wheat flour and Maida together. Add 1 teaspoon of oil and salt. mix well. rotate the hands into the dough making it like a scrabble . Meanwhile add water little by little to it. Knead into a smooth dough .but make sure it should be non sticky. this way helps to roll easily. let it rest for an hour. After that, divide the dough into the small pieces ( approx. 8 parts).

Ingredient for stuffing

Onion - 3/4 cup

Carrot - 1 medium sized (finely chopped)

Cabbage - 1/2 cup ( finely chopped)

Poha - 1/2 cup

Red chilli powder - 1/2teaspoon

Coriander powder - 1/2 teaspoon

Garam masala - 1/2 teaspoon

Cumin powder - 1/2 teaspoon

Curry leaves - 12

Coriander leaves - finely chopped 1/4 cup

Salt to taste

Preparation Of stuffing

In a mixing bowl . Add finely chopped Onion, Carrot, Cabbage, Red chilli powder, Coriander powder. Garam masala, Cumin powder, Curry leaves, Coriander leaves and Salt. Mix it well with hand, rest the masala for 30 minutes. After that add Poha(Poha helps to absorb water).

Preparation of Patties

Initially make a plain flour paste, using 2 tablespoons of all purpose flour and small amount of water. (paste consistency).

There are two methods to make a Pattis.

METHOD 1

Divide the dough into the small pieces, Flat each ball into very thin sheets.

Heat tava or griddle in medium flame.

Place each rottis on it.

Cook it for 20 to 30 seconds ( white bubbles will come out). Let the rotties to cool.

Cut the edges, makng them into rectangular shape( Approx. Length 14 cm, breath 5 cm.)

METHOD 2

Flatten the dough like disk, make as many as you want.

Apply oil and sprinkle some flour on the disk, stack another disk on the top. To Make it non sticky to each other flour si sprinkled). Flat thinly as much as possible.

Heat tava or castor iron in low flame ,cook the rotties for 30 seconds on both side.

Peel (separate) the rotties slowly.

Folding, Stuffing and Frying

Mix 4 tablespoon of flour into the water making it a thick paste to glue the side