Crispy pastries with spicy onion filling popularly known as Irani Samosa are so addictive that anyone would be hooked on their very first bite.These little samosas got their Irani tag as they are widely sold in the Hyderabadi Irani cafes. A sip of that silky Irani chai with a bite of Spicy irani samosa gives you that feel of heaven on earth for sure ! Making them at home from scratch isn't that tough, do give it a try.
For the crispy pastry : 1 cup : All Purpose Flour
1/2 cup : Whole Wheat Flour
1 tsp: Salt
1 tbsp: Oil
Water as needing for kneading
For the Filling: 3 medium onions finely chopped
1 medium Carrot finely chopped
1/2 cup Thin rice flakes
2 no : Green chilli finely chopped
Salt to taste
3 tbsp : Cilantro finely chopped
1 tsp : Red Chilli powder
1/2 tbsp : Turmeric
1tbsp : Coriander powder
1 tsp : Garam Masala
Oil for deep frying
For sticking the pastry :
2 tbsp : All purpose flour
1/4 cup : Water
Method:
Let’s start by making the pastry sheets for the samosas. To a bowl add the all purpose flour,whole wheat flour,salt and oil. Adding water little at a time knead to a soft yet pliable dough.
Once done kneading cover it with a damp cloth and rest for a minimum of 20 minutes.
While it’s resting let’s prepare the filling.To a bowl add finely chopped onions,carrots,green chilies,cilantro,rice flakes,coriander powder,red chili powder,Garam Masala,turmeric and salt to taste.
Mix to combine everything with clean hands and set aside.Do not add any water.
The salt added to the mixture helps the veggies to release its moisture that softens the rice flakes yielding a dry and non sticky filling.
Let’s come back to the pastry sheets now.knead the dough a couple of times and pinch out 6 to 8 dough portions.Smoothen and shape the dough portions to balls and rest them covered for few minutes.
Dust your counter top or work surface area with dry flour and roll out each dough portion into thin almost transparent sheet.
Meanwhile start heating up a skillet to par fry the rolled sheets.Once it’s moderately hot add a rolled sheet and cook it partially on both sides for few seconds until tiny gold spots appear.
Repeat the rolling and par fry process until all are done.Remove and stack them on a damp cloth.Wrap and set aside for few minutes so that they do not dry out and stay soft.
After few minutes Unwrap and cut them into 3 to 4 inches wide rectangular strips.Now are samosa pastries are ready to be filled and fried.
To a small bowl add a couple of spoons of flour and make into a thick lump free paste by mixing with a quarter or more cup of water.
Roll out one edge of the strip into a cone.
Fold it firmly to form a triangle and seal the edges without any opening.
Shape and fill the remaining in similar manner and rest them on a flat dish or plate for 10 minutes or so.
Start heating up the oil in a wok or deep pan for frying.When the oil turns moderately hot add 6 to 7 samosas per batch and continue frying.
Fry on medium high heat for five to six minutes or until they turn golden brown in color.
Remove and drain them on a paper towel lined plate. Sprinkle the fried onion samosa with a generous amount of coriander powder and salt.
Authentic Irani samosa is ready to munch on !
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