Irani Samosa
Quick Details
Makes: 22 samosas
Baking time: 24 minutes
Diet: Vegetarian
Makes: 22 samosas
Baking time: 24 minutes
Diet: Vegetarian
Ingredients
For the filling
- 6 onions medium, halved and thinly sliced
- 3 tablespoons oil 2 to start, 1 more with the onions
- 1 teaspoon salt
- 2 teaspoons khandsari sugar
- 1 teaspoon jeera powder
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon chaat masala
For the samosas
- 2 tablespoons maida for the sealing paste
- 4 tablespoons water
- samosa patti I used Switz
- olive oil for brushing
- red and green chilli sauce to serve
Instructions
- Slice the onions. Halve the onions and slice them as thinly as possible.
- Cook the onions. Heat 2 tablespoons of oil in a pan and add the onions. Add 1 more tablespoon of oil and the salt and let them sweat. Add the khandsari sugar.
- Spice. Add the jeera powder, Kashmiri chilli powder and chaat masala. Cook until the onions shrivel and turn golden. Cool in a bowl.
- Make the paste. Mix the maida and water into a smooth paste.
- Fold. Fold a triangle at one end of a samosa patti strip, then fold twice more to form a cone. Fill, fold to close and seal with the paste.
- Bake. Brush both sides with olive oil. Bake at 200°C for 12 minutes, flip and bake for 12 minutes more. Serve hot with chilli sauce.