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Give your rating: ????????? ???? ???? ?????? ???? ??????????? ?????? ????????? ?????????????. If you're after a healthy alternative to the usual afternoon sugar or fat ridden snack options, here are some great recipes that will satisfy your hunger without the extra calories.
I am talking about the addictive, small, crispy onion samosas that are served in the college canteens, railway stations, movie theatres, Irani tea cafes and the like. Mix melted butter, cornflakes, rolled oats, grated coconut, sugar and chopped dry fruits in maida.2. Seriously, I am no expert in making this classic Indian addictive snack that also goes by the name, Irani samosas. In a greasy paper or baking pan, place small cookie shaped pieces of the mixture and bake it for 12- 15 minutes in 180 degree C.Cornflakes cookies recipe is ready. Making of Onion samosaOnion samosa is different from the regular Punjabi style samosa in terms of the filling as well as the texture of the outer dough layer.

The onion filling is mixed with powdered poha aka beaten flat rice flakes which absorbs any moisture that the filling might have. The key to a crisp samosa is in the samosa pastry dough that has to be kneaded to the right consistency, rolled to the perfect thickness which is neither too thick nor too thin and the samosas have to be fried in oil that is not too hot, on a low medium flame to achieve a golden brown, crisp exterior.Wrapped samosas ready for deep fryingI must thank Mina Joshi for her tips on how to make crispy onion samosa. You will find lovely blog for a step by step tutorial on how to roll the samosa pastry and wrap the pastry sheet with the filling on her blog.
Keep aside the prepared roti and cover with a kitchen towel till you prepare rotis in the same manner with rest of the balls.Heat a tawa or skillet on medium flame. Add salt to the onion filling just before you begin to stuff the samosa pastry with the filling.Follow the above pictures on how to fold the samosa pastry sheet along with filling and seal them with the flour paste. Cover the prepared samosa with a kitchen towel and allow to sit for 10 to 15 mts.Heat oil for deep frying in a heavy bottomed vessel. Once the oil is medium hot, reduce flame to low-medium, add 4 to 5 samosas into the oil carefully and allow to cook on both sides till they become golden brown.

I enjoy cooking for my family using fresh produce from my vegetable garden and farmer's market. I believe that hard work, self-discipline, and a positive attitude cannot help but reap a harvest of fantastic results. They are called Patti samosa to distinguish from Punjabi samosa also as the use thin strips of pastry.

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