Prep.20 min., Cooking time 15 min., Yield 12 Samosa
For Outer Layer :
Whole Wheat Flour ½ cup,
Refined White Wheat Flour (Maida) ½ cup,
Oil 1 to 2 ts
Water ½ cup
Salt to tast
Onion very small chopped 4
Poha (Flattened Rice) 1 cup
Red Chilli Powder 1 ts
Cummin Powder ½ ts
Garam Masala ¼ ts
Chat Masala ¼ ts
Green Chilli very small chopped 2
Fresh Coriander Leaves 2 ts
Lemon Juice ½ ts
Salt to tast
Oil to deep fry
For Outer Layer:
Mix Whole Wheat Flour, Refined White Wheat Flour (Maida) and Salt. Add 1 or 2 ts oil and mix. Knead the dough keep adding water slowly. Leave it to rest for at least 10 to 15 minutes. Roll multi layer thin chapatti and semi-roast on low-medium flame. Separate all the layers of chapatti. Cut all chapatti from the middle into two pieces. Wrap all pieces in a wet cloth.
Take all ingredients for stuffing in a bowl and mix well. No need to cook.
Take 2 or 3 ts of Refined White Wheat Flour in a small bowl. Add little water it to make it like paste.
Get 1 piece of chapatti, put 1 or 2 ts of stuffing in the middle and wrap in triangular shape. Use Flour paste to stick the border of chapatti. Prepare all samosa. Then, deep fry them to brownish if you like crispy, if you like soft, deep fry to light brownish.
Serve hot with ketchup, chilli sauce or any home made chatani.
Be careful. Inside will be hotter than outside. It may cause burning sensation on tounge.
Enjoy Onion Samosa.