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Photo of Irani Samosa by Swapna Sunil at BetterButter
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Irani Samosa

Jul-08-2018
Swapna Sunil
60 minutes
Prep Time
30 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Irani Samosa RECIPE

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.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Hyderabadi
  • Pan fry
  • Frying
  • Snacks
  • Healthy

Ingredients Serving: 10

  1. For the crispy pastry : 1 cup : All purpose flour
  2. 1/2 cup : Whole Wheat flour
  3. 1 tsp : salt
  4. 1 tbsp : oil
  5. water as needed for kneading
  6. For the filling : 3 medium : onions finely chopped
  7. 1 medium : carrot finely chopped
  8. 1/2 cup : Thin rice flakes
  9. 2 no : Green chilli finely chopped
  10. salt to taste
  11. 3 tbsp : cilantro finely chopped
  12. 1 tsp : Red chilli powder
  13. 1/2 tbsp :Turmeric
  14. 1 tbsp : coriander powder
  15. 1 tsp : Garam masala
  16. For sticking the pastry :
  17. 2 tbsp : All purpose flour
  18. 1/4 cup : water
  19. oil for frying the samosa

Instructions

  1. 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.
  2. Once done kneading cover it with a damp cloth and rest for a minimum of 20 minutes.
  3. 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.
  4. Mix to combine everything with clean hands and set aside.Do not add any water.
  5. 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.
  6. 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.
  7. Dust your counter top or work surface area with dry flour and roll out each dough portion into thin almost transparent sheet.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Roll out one edge of the strip into a cone.
  13. Add generous amount of filling.
  14. Apply the flour paste at the opening end of the strip.
  15. Fold it firmly to form a triangle and seal the edges without any opening.
  16. Shape and fill the remaining in similar manner and rest them on a flat dish or plate for 10 minutes or so.
  17. 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.
  18. Fry on medium high heat for five to six minutes or until they turn golden brown in color.
  19. Remove and drain them on a paper towel lined plate. Sprinkle the fried onion samosa with a generous amount of coriander powder and salt.
  20. Authentic Irani samosa is ready to munch on !

Reviews (1)  

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sana Tungekar
Jul-19-2018
sana Tungekar   Jul-19-2018

Lovely as always

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