Pyaz ka Samosa, Onion Samosa
by Tarla Dalal
pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special | with 31 amazing images.
pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special brimming with flavour texture. Learn how to make Hyderabadi onion samosa.
The moment someone mentions samosa, you immediately think of the satiating snack packed with a spicy potato filling. Well, this Hyderabadi onion samosa is quite different from the common fare, and will be a very exciting experience for you.
While the plain flour cover is quite the same, the stuffing is very innovative, as it is made of beaten rice and onions perked up with coriander and spice powders. The chaat masala gives the stuffing a really peppy flavour, while the raw onions give a crunchy mouth-feel to the onion samosa.
Serve this Ramzan Iftar special onion samosa immediately on preparation, to enjoy its fascinating crispness. Not only green chutney, but sweet chutney is what we recommend as accompaniments to these samosas.
Tips for pyaz ka samosa. 1. A pinch of carom seeds can also be added to the dough along with salt and oil. This will boost the flavour and aroma. 2. To make the stuffing, finely chopped onions can be replaced with finely sliced onions. 3. After stuffing the samosa cone, remember to apply little water and seal well by pinching with your fingers. This will ensure that the stuffing does not spill out while deep frying. 4. The oil for deep frying should not be smoky hot, or else the samosa will get cooked from the outside immediately and not from the inside.
Enjoy pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special | with step by step photos.
Pyaz ka Samosa, Onion Samosa recipe - How to make Pyaz ka Samosa, Onion Samosa
Preparation Time: Cooking Time: Total Time:
Makes 16 samosas
For The Dough
1 cup plain flour (maida)
1 1/2 tbsp oil
salt to taste
To Be Mixed Together For The Stuffing (using Your Hands)
2 cups finely chopped onions
1 cup thick beaten rice (jada poha)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp finely chopped green chillies
1 tsp chaat masala
1/2 cup finely chopped coriander (dhania)
1 tsp cumin seeds (jeera) powder
1 tsp sugar
salt to taste
Other Ingredients For Pyaz Ke Samose
plain flour (maida) for rolling
oil for deep-frying
For Serving With Pyaz Ke Samose
green chutney
sweet chutney
For the dough
- For the dough
- Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Keep aside.
How to proceed
- How to proceed
- To make {span class="bold1"}pyaz ke samose{/span}, divide the stuffing into 16 equal portions.
- Divide the dough into 8 equal portions.
- Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval using a little plain flour for rolling.
- Cut the oval horizontally into 2 equal portions using a knife.
- Take a portion and join the edges to make a cone.
- Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
- Repeat steps 3 to 6 to make 14 more samosas.
- Heat the oil in a deep non-stick kadhai and deep-fry 8 samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
- Repeat step 8 to deep-fry the remaining 8 more samosas.
- Serve the {span class="bold1"}pyaz ke samose{/span} immediately with green chutney and sweet chutney.
if you like pyaz ka samosa
-
If you like pyaz ka samosa, then also try other samosa recipes like
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- Gujarati samosa recipe | Gujarati style vegetable samosa | samosa recipe with samosa patti | with 47 amazing pictures.
- baked samosa recipe | Punjabi baked samosa | Veg healthy Samosa | baked samosa from whole wheat flour | with amazing 30 images.
what is pyaz ka samosa made of?
-
Pyaz ka samosa is made of 1 cup plain flour (maida), 1 1/2 tbsp oil and salt to taste.
To Be Mixed Together For The Stuffing (using Your Hands)
2 cups finely chopped onions
1 cup thick beaten rice (jada poha)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp finely chopped green chillies
1 tsp chaat masala
1/2 cup finely chopped coriander (dhania)
1 tsp cumin seeds (jeera) powder
1 tsp sugar
salt to taste
Other Ingredients
plain flour (maida) for rolling
oil for deep-frying
for the dough of pyaz ka samosa
-
For the dough of pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special, add 1 cup plain flour (maida) in a deep bowl.
-
Add 1 1/2 tbsp oil.
-
Add salt to taste
-
Add enough water.
-
Knead into a semi-soft dough using enough water. Keep aside.
for the stuffing of pyaz ka samosa
-
For the stuffing of pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special, add 2 cups finely chopped onions in a deep bowl. While we have used finely chopped onions, it is common to use thinly sliced onions too.
-
Add 1 cup thick beaten rice (jada poha). This helps in binding the stuffing.
-
Add 1/2 tsp turmeric powder (haldi).
-
Add 1 tsp chilli powder.
-
Add 2 tsp finely chopped green chillies.
-
Add 1 tsp chaat masala.
-
Add 1/2 cup finely chopped coriander (dhania).
-
Add 1 tsp cumin seeds (jeera) powder.
-
Add 1 tsp sugar.
-
Add salt to taste.
- Mix well. The stuffing is ready.
how to make pyaz ka samosa
- To make pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special, divide the stuffing into 16 equal portions.
- Divide the dough into 8 equal portions.
-
Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval using a little plain flour for rolling.
-
Cut the oval horizontally into 2 equal portions using a knife.
-
Take a portion and join the edges to make a cone.
-
Stuff the cone with a portion of the stuffing.
-
Apply little water on the edges and seal it well. Shape the other portion of the rolled dough, add stuffing and seal it. 2 samosas are ready.
- Repeat steps 3 to 7 to make 14 more samosas.
-
Heat the oil in a deep non-stick kadhai.
-
Deep-fry 6 to 8 samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
-
Serve pyaz ka samosa recipe | Hyderabadi onion samsoa | onion samosa Ramzan Iftar special immediately with green chutney and sweet chutney
tips for pyaz ka samosa
-
A pinch of carom seeds can also be added to the dough along with salt and oil. This will boost the flavour and aroma.
-
To make the stuffing, finely chopped onions can be replaced with finely sliced onions.
-
After stuffing the samosa cone, remember to apply little water and seal well by pinching with your fingers. This will ensure that the stuffing does not spill out while deep frying.
-
The oil for deep frying should not be smoky hot, or else the samosa will get cooked from the outside immediately and not from the inside.
| Energy | 59 cal |
| Protein | 1.2 g |
| Carbohydrates | 10.2 g |
| Fiber | 0.2 g |
| Fat | 1.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 66.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 2.8 mg |
| Folic Acid | 1.5 mcg |
| Calcium | 11.4 mg |
| Iron | 1 mg |
| Magnesium | 10.3 mg |
| Phosphorus | 26 mg |
| Sodium | 2.1 mg |
| Potassium | 37.6 mg |
| Zinc | 0.1 mg |
Onion samosa, really great in taste, with the crunch of the onions and the poha just balancing the taste. the spices added is just the right amount, with little spicy and tangy taste..