Pyaaz Ke Samose

I am from Rajasthan and I grew up eating Samosa. I always loved the potato samosa or Aaloo ke samose. Different samosa shops had completely different flavors, loved some, hated some but the outer crust was always enjoyed. In fact, for a very long time I only enjoyed the outer crust of the samosas and only loved the Kheema samosas made by my mom. I just never enjoyed any samosa filling when the filling did not have much spice or if it tasted bland. Later while trying different Samosas, I realized that the spicy ones were always what I loved.

After I got married, during one Ramadan in Bangalore, we tried the Ramadan special Onion Samosa or Pyaaz ke Samose and just loved them. The funny thing is that people feel that Ramadan for Muslims is only about Non vegetarian food which isn’t true. We have a mix of vegetarian and Non vegetarian foods during Ramadan and we enjoy it all. These samosas are only made during Ramadan, thought there are a few Muslim shops who make them besides Ramadan too, but trust me the flavor that the month of Ramadan has in special foods is not something we get during other times.

Now since we don’t get these samosas here, I decided to make them at home and a few trials and errors and they came out just the way we like them. If you like onions samosa and like to make them at home, Please do try these out. Hope you enjoy them just like we do.

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Pyaaz Ke Samose

Onion filled fried Indian pastry

Votes: 1
Rating: 5
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Cuisine

Indian, Pakistani

Prep Time

10 minutes

Cook Time

1 hour

Servings

people MetricUS Imperial

Ingredients

• 2 cups All purpose Flour
• 3 tbsp olive oil For the dough
• Salt
• 3/4 cup Water
• 2 tbsp olive oil For the filling
• 1/2 tsp Fennel seeds
• 1/4 tsp Cumin seeds
• 7-8 No. Green chilies chopped, less if you prefer less spicy
• 2 No. Onions sliced
• 1/4 tsp Turmeric Powder
• Oil For Frying
• 2 tbsp Aata or flour mix in 5-6 tbsp of water to form a paste

Cuisine Indian, Pakistani Prep Time 10 minutes Cook Time 1 hour Servings people MetricUS Imperial Ingredients 2 cups All purpose Flour 3 tbsp olive oil For the dough Salt 3/4 cup Water 2 tbsp olive oil For the filling 1/2 tsp Fennel seeds 1/4 tsp Cumin seeds 7-8 No. Green chilies chopped, less if you prefer less spicy 2 No. Onions sliced 1/4 tsp Turmeric Powder Oil For Frying 2 tbsp Aata or flour mix in 5-6 tbsp of water to form a paste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Mix Oil and little salt in the flour.

   
2. Add water little at a time and make a soft dough.

   
3. Keep the dough covered for 30 minutes.

   
4. Divide the dough in to small equal balls

   
5. Roll them out as thin as possible.

   
6. Roast it lightly on the tava. Do not cook it as much as a phulka, it just needs to be cooked for 15 seconds each side.

   
7. Cut the sides making a long rectangle.

   
8. They should be thick long Rectangular strips.

   
9. Add oil to a pan. Add fennel seeds and cumin seeds. Let them splutter and add green chilies.

   
10. Add Onions and coriander leaves.

    
11. Add salt and Turmeric powder.

    
12. Keep cooking till everything is cooked and the mix is completely dry.

    
13. Add little filling to the rectangular strip.

    
14. Roll vertically in triangle shape. Apply the flour paste like a glue.

    
15. Keep rolling till it forms a shape of a samosa.

    
16. Fry them till light brown or golden brown.

    
17. Serve hot.