Onion Samosa | Triangle samosa | How to make Onion Samosa | Triangle samosa

By Babitha Costa  |  1st Jul 2016  |  
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  • Onion Samosa | Triangle samosa, How to make Onion Samosa | Triangle samosa
Onion Samosa | Triangle samosaby Babitha Costa
  • Prep Time

    20

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

163

0





Video for key ingredients

  • Homemade Short Crust Pastry

About Onion Samosa | Triangle samosa

Onion samosa with readymade sheets is an easy snack for evening tea/coffee.

Onion Samosa | Triangle samosa is delicious and authentic dish. Onion Samosa | Triangle samosa by Babitha Costa is a great option when you want something interesting to eat at home. Restaurant style Onion Samosa | Triangle samosa is liked by most people . The preparation time of this recipe is 20 minutes and it takes 15 minutes to cook it properly. Onion Samosa | Triangle samosa is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Onion Samosa | Triangle samosa. Onion Samosa | Triangle samosa is an amazing dish which is perfectly appropriate for any occasion. Onion Samosa | Triangle samosa is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Onion Samosa | Triangle samosa at your home.

Onion Samosa | Triangle samosa

Ingredients to make Onion Samosa | Triangle samosa

  • Ready made samosa sheets -9 sheets
  • Medium sized onion-2
  • Red chilly powder- 1 tsp
  • Turmeric powder-1\2 tsp
  • Chat masala-1\2 tsp
  • Salt to taste
  • Oil- to deep fry
  • Maida- 2 tsp ( to make paste for sealing)
  • Water-few drops

How to make Onion Samosa | Triangle samosa

  1. In a bowl add finely chopped onion,chilly powder,turmeric powder,chat masala and salt.Mix it well and keep.This is your filling,you don't need to saute in oil as it get fried up while deep frying in oil.
  2. In another bowl add flour and water to make a glue like consistency which is needed to seal the ends.Take the readymade sheet out from the fridge and keep it in room temperature for at least 30 mins before making it.
  3. Take a pastry sheet and place small amount of the filling on one side.and keep folding in form of a triangle till the end and at the end apply the flour paste and stick itRepeat the same for all sheets.
  4. Heat oil a pan and drop the prepared samosa.just 3 or 4 at a time don't crowd it.Fry it well and when done drain excess oil in a paper towel.
  5. Serve hot with ketchup as side for tea/coffee.

My Tip:

If the filling oozes out water add little poha/aval to it which will absorb the water. For homemade sheets: Add flour/maida,salt ,oil and mix well.Slowly add water and make a non stick dough similar to chapathi dough.Make balls and roll it in to thin sheets,cut in form of rectangle to make samosa/spring roll pastry sheets.

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