Onion Patti Samosa | Home-Made Samosa Patti | Irani Samosa | प्याज़ पट्टी समोसा | Chef Sanjyot Keer
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- Опубликовано: 21 сен 2021
- Full Written Recipe for Onion Patti Samosa
Prep time: almost an hour (includes the resting of the dough)
Cooking time: 25-30 minutes
Serves: 18-20 samosas
Samosa patti/sheets 30-32 sheets
Ingredients:
• Maida (refined flour) - 2 cups
• Salt a pinch
• Oil 1 tsp
• Water as required
Method:
• In a mixing bowl, add maida & salt, mix well and further add water gradually as required to knead a soft dough, combine it well, once flour and water comes together transfer over a platform and knead well.
• Knead the dough well for 8-10 minutes while stretching it well. Keep kneading until the dough is smooth in texture.
• After kneading, tuck the dough inwards to make and apply little oil to avoid the surface from drying, cover with a moist cloth and rest for minimum 30 minutes.
• After the rest, knead the dough once again, and further divide in equal size dough balls.
• Coat the dough ball with dry flour, flatten with hands and roll to make a slightly thick mini size chapati, evenly apply oil over the chapati and also sprinkle some dry flour, make another mini thick chapati the same way keeping the size and thickness same and repeat the process of applying oil and flour.
• Make 3 or 4 chapati and stack over all together, use a rolling pin and roll to make one thin sheet, am making 3 layers sheet you can choose to make 4 layers sheet. By the time you roll the chapati keep the remaining dough balls covered to void from drying.
• Set a tawa on medium heat, try to use a non-stick tawa, heat until its hot enough, add the chapati and cook briefly for 10 - 15 seconds on low flame, use napkin to turn the chapati while cooking.
• Carefully try to separate the sheets after cooking briefly, repeat the process of cooking the remaining sheet briefly and separating. Cover the sheets with a moist cloth until used.
• Once all the sheets are cooked, cut the sheets to make samosa patti, keeping the size 2 inch by 8 inch, to ensure all the samosa patti or sheets are of same size, cut a cardboard of this size and use it as a stencil.
• Your samosa patti is ready, keep it aside to make the samosa, you can store them in an airtight container and store it freezer for couple of months.
Onion filling
Ingredients:
• Onions 5-6 medium sized (chopped)
• Green chillies 2-3 nos. (chopped)
• Curry leaves 20-25 leaves (chopped)
• Fresh coriander a handful (chopped)
• Green chilli paste 1 tsp / paste of 2-3 chillies
• Ginger paste 2 tsp
• Turmeric powder ½ tsp
• Garam masala 1 tsp
• Cumin powder 2 tsp
• Salt to taste
• Poha 3/4th cup + 2 tbsp (use in batches, depending on the moisture level of the filling)
• Lemon juice 1 tsp
• Coriander powder 1 tbsp
• Oil few drops
Methods:
• In a mixing bowl, add all the ingredients and mix well, use clean hands and mix while squeezing the mixture really well. Rest the mixture for 10-15 minutes.
• You can adjust the addition of poha depending on the moisture content in the mixture. In total I've used 3/4th cup + 2 tbsp, you can adjust the quantity depending on the moisture level of the filling.
• Add few drops of oil and mix once again. Keep it aside to be used as a filling.
Making the samosa
Ingredients:
• Slurry
1. Refined flour 2 tbsp
2. Water 50 ml
• Samosa patti/sheets
• Onion filling
• Oil for frying
Method:
• Add refined flour & water in a bowl, mix well to make a lump free slurry. Use the slurry for sealing the samosas.
• Take a samosa sheet, pick side of the corner & fold to make a triangle, hold the tringle and fill the pocket with sufficient amount of stuffing, make sure to fill properly to avoid any air pockets.
• Lightly pull from one side and fold to make triangles, once you reach towards the end, apply slurry and fold it tightly, ensure its not loosely sealed or else the filling may come out while frying.
• Seal the open corners if any, by dipping in the slurry.
• Set oil for frying, deep fry the shaped patti samosa in hot oil on medium high heat until crisp and golden brown. Fry in good quantity for efficient frying and to get an even colour.
• Your pyaaz wale samosas are ready, serve hot & crispy with ketchup or any dip of your choice.
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This spicy & crispy samosa recipe is perfect to enjoy the end of the monsoon season. I have also shared how to prepare some home made samosa pattis & a delicious spicy filling.
How a person can be on a diet 😅 if he’s following yfl every single recipe is so tempting and delicious
Your tips on resting the dough to develop gluten, dipping the samosa tips in maida paste to avoid oil entering the samosas and adding of poha to absorb water released by onion and other ingredients of the filling are just mind blowing. Dimaag hai 👍❣🤠
Btw if we measure the patti size before cooking we can cut out the extra maida earlier which leads to less wastage of maida....😎😎 But love your videos
I make samosa very fast because in ramdan it's mandatory every other day with different filling...
❤❤❤❤❤❤every video is very nice ❤❤❤❤❤❤❤❤❤❤❤❤
As usual#1 style of cooking and recipe is very delicious 😋 👌
very nice u r total staff and u r cooking
You are perfect with ur recipes, explanation, videography, editing, text and all the other aspects related to vlogging… No other food vlogger has this quality… I appreciate the perfection and dedication u bring to each video… keep it up… Wishing u more success that u truly deserve…
And that my kids is how you mix geometry with cooking! Amazing stuff mate 🚀🚀
Very well explained. I love the idea of using a stencil for measuring and cutting .
Every single repice of yfl has turned delicious. I tried some of them many times like daal, chhole bhature, chicken gravy..and many more. I never face disappointment even if there is less ingredients I had..
The way he picked the whole bunch of wraps and shook it to wrap in cloth absolute perfection 👌👌🙌
I have tried many of your recipe and i never got disappointed 😄😄😄😄
We are so lucky & blessed to have such a amazing chef showing healthy recipes with tips & most importantly make at home instead of buying from stores... Thank you chef and may God bless you and your family... You are happiness in many homes... Take care and cheers...💞👏👌👍😍
Thank you Sanjyot Kheer for the process of samosa Patti making. We never succeeded in it so far, but now feel confident of getting them right.
Thank you so much first time aapka video dekh kar sheet banaye perfect aye 👌abtak 10 times try kare but har 1 time b nahi baney aise ❤ aapke video se 100% help mili thank you🙏
Wow, this is the samosa that we always got in Hyderabad. The typical huge aloo samosa made entry to Hyderabad only in the past decade or two. Until then it was this onion patti wala samosa that we got. We would get one samosa for 1 rupee even up until late 2000s.
When u watch every video so that u can be the first person to see every delicious recipe made by your IDOL 🥺❤️
Amazing chef... can't take my eyes off... Will definitely try this recipe soon... 😋