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Crispy Samosa Recipe

Crispy Samosa Recipe Image
Crispy Samosa Recipe Image

Ingredients :
For the samosa patty :

  • 1 cup maida
  • 1½ tbsp oil
  • ½ tsp salt

Other ingredients :

  • 2 tbsp oil
  • 1 tbsp maida

For the filling :

  • 4½ cups onions, thinly sliced
  • ¼ tsp haldi powder
  • 3 tbsp dhania-jeera powder
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1 tbsp lemon juice
  • 1½ tbsp sugar
  • 1 tsp jeera
  • ½ tsp hing
  • 4 tbsp besan
  • 3 tbsp oil
  • Salt to taste

How to make Crispy Samosa :

For the samosa patty :

  • Mix the flour, oil and salt in a large bowl.
  • Take approximately ¼ water and knead into a firm dough.
  • Divide the dough into 12 equal parts and roll each part into 50 mm x 100 mm (2″ x 4″) rectangle.
  • Apply a little oil on one part and sprinkle some flour on top.
  • Put another rolled part of top and roll both dough rectangles together, sprinkling a little flour to make rolling easier.
  • Repeat to make the remaining 5 chapatis. Each should be about 100 mm x 150 mm (4″x 6″)
  • Cook all the chapattis lightly on a tava on both the sides.
  • Keep aside.
  • When cool, slice each rectangle into 2 lengthwise.
  • Each strip will peel to make 3 thin strips yielding 24 strips in all.

For the filling :

  • Put a little salt on a sliced onion and deep fry them in hot oil till they turn golden brown and crispy.
  • Drain on absorbent paper and crumble into small pieces.
  • Put the haldi powder, dhania-jeera powder, garam masala, chilli powder, lemon juice, sugar and salt and mix properly.
  • Heat the 3 tbsp of oil in a pan and put the jeera. When they crackle put the hing.
  • Put the gram flour and roast over a medium flame and stir it continuously.
  • When the gram flour turns light brown put the fried onion mixture and mix well.
  • Take out from the fire and keep it to cool.
  • Divide the filling into 24 equal parts.

How to proceed :

  • Fold each samosa patty into a cone and stuff with the filling.
  • Close the edges using a paste made of plain flour and water.
  • Repeat the same procedure for the remaining patties and filling.
  • Deep fry in oil on a low heat till it turns golden brown in colour.
  • Serve hot.

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