My 282nd recipe, “Mini Onion Samosa”, one of my favorite evening snacks, perfect alongside a cup of hot chai. A perfectly spiced and delicious onion filling inside a crispy fried outer layer. A true delight that can be made in a short time.
It has been well over 2 weeks since posting my last recipe. Ever since starting this blog, this was the first time there was such a huge gap. And it was certainly not intentional. It so happened a couple of week’s ago. I was eagerly frying my favorite bonda as an evening snack. I had intended to post it on the blog as well. However, as fate would have it on that day, the bonda exploded splashing hot oil over me. Thank god that the impact was minimal. After a few days of rest to calm down my nerves and a quick trip to the Washington State to re-energize myself, I am now back with a bang.
While growing up, evening snacks with hot chai was my favorite meal of the day. Though technically not a meal, I would happily skip the dinner after gobbling upon a couple of my favorite snacks like paneer puff or samosa. My dad knows this fact very well that, he used to pamper me with these snacks very frequently. Among such snacks, onion samosa was one of my favorites. Unlike a veg samosa which has a thicker outer layer, I love the thinner and crispier outer of an onion samosa. Also when the onion samosa is deep fried, the onions caramelizes nicely under the heat and gives out its natural sweetness. Something which I absolutely loved.
The effort put into a recipe is definitely not proportional to the flavor of the dish. That is true in most of the cases, since I almost always make dishes which are very easy to make at home, but yet super tasty. This onion samosa recipe falls perfectly in this category. Samosa is traditionally made with a dough made out of all purpose flour. And that is how I made it when I posted the Veg Samosa recipe.
However, now I wanted to make use of a tried and tested shortcut which would make life much more easier. This mini onion samosa uses a store bought spring roll sheet instead of preparing your own dough at home. The end result is an equally delicious onion samosa, with an even crisper exterior and needing only a fraction of the time compared to a regular samosa 🙂
Mini Onion Samosa
Mini Onion Samosa is a quick and delicious evening snack with a spicy caramelized onion filled and a crispy outer made from spring roll sheets.
- Spring roll sheets - 8 large
- Oil - 2 tsp + for frying
- Onion - 2 large (thinly sliced)
- Salt - 1/4 tsp (adjust per taste)
- Turmeric powder - 1/8 tsp
- Red Chilli powder - 1/2 tsp (adjust per taste)
- Coriander powder - 1/4 tsp
- Jeera powder - 1/4 tsp
- Coriander leaves - 2 Tbsp (finely chopped)
- Poha | Aval | Flattened Rice - 1/4 Cup (coarsely ground)
- All purpose flour - as needed
- Water - as needed
- First remove the spring roll sheets out of the freezer and leave it to thaw. Place it inside a damp cloth, so that the sheets don't dry out.
- Then, heat oil in a large pan and add the onion, salt. Saute until the onion is slightly wilted.
- Now, add all the masala powders ( turmeric, red chilli, coriander, jeera) and mix well. Saute for a further 1 min and turn off the flame.
- Add the chopped coriander leaves and coarsely ground poha to the onion mixture. Mix well until combined. Leave the mixture to cool down and come to room temperature.
- Heat the oil in a kadai for frying. Also, mix the all purpose flour with sufficient water to make a thick paste. Now, cut the spring roll sheets into rectangles of about 1.5 inches width. My spring roll sheet was large enough to give 4 smaller sheets.
- Now, take a small portion of the filling, place it in the rectangular sheet and fold it in the form of a triangle. Use the all purpose flour to seal loose edges. Refer to the pics below or the video above for the exact steps to fold the samosa.
- Once the oil is hot, fry the samosa in batches until nicely golden. Drain the excess oil in paper napkin.
- Enjoy hot.
- Poha is added to absorb any excess moisture from the filling. This will prevent your samosa from absorbing more oil while frying. However it is optional.