BM #110 Week 2 Day 3 - 

For the Letter I, I planned for these Irani Samosas a while back and have made these a few times since the first time.

The filling in these samosas is so unique and many of my friends were not aware of these samosas. I am convinced that they are special to my hometown of Hyderabad, India.

We were just reliving our growing up days sipping tea and munching these samosas. During our previous sumer's India visit, my kids got a taste of these samosas and needless to say they got hooked on to these since then.

Try making these with store bought vegan samosa sheets to reduce the cooking time by half :).

Recipe Source here
Ingredients - 
For the Samosas - 
Flour paste (2 Tbsp of All purpose flour blended in about 3 Tbsp of water)
Oil for deep frying
For the Wrapper - 
Whole Wheat Flour 1 cup + more for dusting
All Purpose Flour 1 cup
Salt as needed
Oil 1 Tbsp
Water as needed
For the Filling - 
Onions Thinly sliced  1 cup
Thin Poha (Flattened rice  - thin variety) 1 cup
Red Chili Powder 1/4 tsp (or more as needed)
Cumin Powder 1 tsp
Chaat Masala 1 tsp
Green Chili finely chopped 1/2 tsp (or more as needed)
Coriander leaves finely chopped 2 Tbsp
Salt as needed



Method Of Preparation -
To make the Wrapper - 
In a mixing bowl, whisk the wheat flour and all purpose flour with salt and oil. Add water to knead into a soft dough. Cover and set aside for at least 15-20 minutes.

Pinch about 15-16 portions of the dough and keep them covered while working on each portion.

Generously dust the rolling surface and roll out the dough into a thin roti (like a Rumali roti). I made them about 8-10 inches in diameter approximately.

Heat a griddle, and just warm the rolled out roti on both sides. Make sure they are not cooked or change color and get brown spots. [I made that mistake on a few rotis and they tend to become crisp making the next step very difficult].

Keep the warmed rotis covered until needed. Continue rolling out the rotis until all of them are done.

Slice the rotis into 2 inch X 8 inch rectangles. [Don't throw the edges - just fry them in the oil for some crunchies :)] Keep them covered in a moist paper towel not allowing them to totally dry out.

To make the Filling - 
Combine all the ingredients listed under the 'For the filling' and mix them well. Add salt in the end. And mix well.

To make the Samosas - 
Apply the flour paste on one side of the wrapper and fold into a cone, stuff a tablespoon of filling and using the flour paste, close the edges and seal it tight. 

Continue making these samosas until all the wrappers are used. Keep them covered.

Heat oil in a frying pan and keep the heat to medium to low.

Gently slide the prepared samosa into the oil and fry on both sides until golden brown.

Remove using a slotted spoon onto paper towels to drain excess oil.

Serve them hot as is or with any sauce.


BMLogo





Preparation Time 1 hr 45 minutes
Makes 30-32

3 comments

  1. Pavani Says:
  2. Wow, perfectly made Irani samosa - they look crispy and absolutely delicious. Perfect tea time snack.

     
  3. Rafeeda AR Says:
  4. What perfect looking samosas, love the simple filling. Would be delicious with a cup of hot chai...

     
  5. Srivalli Says:
  6. That's one yummy snack harini...I would love to munch on this!

     
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