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.
Ingredients
- 8 large Spring roll sheets
For filling
- 2 tsp Oil + for frying
- 2 large Onion (thinly sliced)
- ¼ tsp Salt (adjust per taste)
- ⅛ tsp Turmeric powder
- ½ tsp Red Chilli powder (adjust per taste)
- ¼ tsp Coriander powder
- ¼ tsp Jeera powder
- 2 Tbsp Coriander leaves (finely chopped)
- ¼ Cup Poha | Aval | Flattened Rice (coarsely ground)
For paste
- All purpose flour - as needed
- Water - as needed
Instructions
- 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.
Notes | FAQ
- 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.