CRUNCHY WHEAT ONION SAMOSA.

Samosas are all time favorite snack with goes well with tea or coffee.

Onion samosa is crunchy one compared to other samosas.

Usually samosas are done with maida but this samosa is done with wheat flour.

Let's check out the ingredients and move on to the receipe.

Ingredients:

1 1/2 cup - wheat flour

2 medium size onion (chopped)

1/2 cup of grated potato

1/2 cup of grated carrots

1/2 teaspn grated ginger

1 teaspn turmeric powder (as required)

1/2 tablespoon coriander powder(as required)

1 tablespoon chilli powder(as required)

1 teaspoon pepper powder

1 teaspoon cumin seeds

1 tablespoon garam masala

1 teaspoon chat masala (optional)

1 tablespoon salt (as required) 

Cooking oil for deep fry

# Add the wheat flour in a bowl add some salt.

# Pour 2 tablespoon of hot oil into the flour.

# Scrumble the flour and mix well.

# Add water slowly and make a tight dough.

# Cover it with moist cloth or apply oil on the top and keep it aside.

# Allow the dough to set for half an hour.

# After half an hour make small balls of dough.

# Spread them into very very thin sheets.( Thin sheets makes the samosa crispy)

# Just heat the sheets in tawa on both sides for a minute and do this to all sheets and keep them aside.

# Cut the sheet into three equal portions.

Now the samosa sheets are ready.

For Stuffing:

# Take a pan add 1 tablespoon oil and cumin seeds.

# Add grated potato and carrot.

# Add grated ginger.

# Add chopped onions.

# Add all the spices.

# Saute well( Don't over cook )and keep aside. 

Stuffing is ready now 

Sealer: 

2 tablespoon of wheat flour 

Add water to it and make fine paste.

Samosa making:

# Take one sheet and roll it into a cone.

# Add the stuffing inside the cone and apply the flour paste to seal the samosa at right shape.

# Make the same for all sheets and keep aside.

# Add each sealed samosas into oil and deep fry it 

Crunchy samosas are ready.

Pictorial: 

                                              Add the wheat flour in a bowl add some salt.

                                                  Pour 2 tablespoon of hot oil into the flour.

                                                           Scrumble the flour and mix well.

                                                  Add water slowly and make a tight dough.

                                  Cover it with moist cloth or apply oil on the top and keep it aside.

                                                     Allow the dough to set for half an hour.

                                                 After half an hour make small balls of dough.

                                 Spread them into very very thin sheets.( Thin sheets makes the samosa crispy)

                  Just heat the sheets in tawa on both sides for a minute and do this to all sheets and keep them aside.

                                                     Cut the sheet into three equal portions.

                                                      Now the samosa sheets are ready.

For Stuffing:

                                     Take a pan add 1 tablespoon oil and cumin seeds.

                                                          Add grated potato and carrot.

                                                                    Add grated ginger

                                                                   Add chopped onions.

                                                                      Add all the spices.

                                               Saute well( Don't over cook )and keep aside.

                                                                      Stuffing is ready now 

          Sealer: 

                                                         2 tablespoon of wheat flour 

                                                   Add water to it and make fine paste.

         Samosa making:

                                                   Take one sheet and roll it into a cone.

                            Add the stuffing inside the cone and apply the flour paste to seal the samosa at right shape.

                                            Make the same for all sheets and keep aside.

                                        Add each sealed samosas into oil and deep fry it

                                                           Crunchy samosas are ready.

                                                         ENJOY THE CRISPPINESS...