Ingredients
The following ingredients have 4 Servings
- 2 Large Onion
- 1/2 Cup Poha / Flattened Rice
- 1/4 tsp Turmeric Powder
- 2 tsp Chilli Powder
- 1 tsp Garam Masala
- 1 tbsp Coriander & Curry Leaves
- 1 Green chilli
- 1 tsp Jeera
- Salt (As Required)
- Oil (To fry Samosa's)
- 5 Spring Roll Sheets
- 1 tbsp Maida Paste
Instruction
- Chop onions lengthwise, green chilly, coriander leaves, curry leaves and keep by side. Heat 2 tsp of oil in a kadai and temper with jeera. Then add onions and saute for a while.
- Add green chilli, turmeric powder, chilly powder, garam masala and salt. Stir it.
- Then add curry and coriander leaves. Switch off the flame. Add poha and mix everything well. Mix maida with little water to make it into a paste consistency. Take the spring roll sheets from the refrigerator and keep it at room temperature for 30 minutes and thaw it.
- Keep all the ingredients ready. Now take the sheets and peel one by one slowly. Also keep the remaining sheets covered with wet cloth to avoid drying, as per given in the pack instructions.
- First spread one sheet in a large plate or board and cut them into 3 or 4 strips of equal size.
- Place a tsp of masala in each strip on the top and fold it into a triangle as shown in the picture. Place little maida paste in the end and stick it. Also, keep the prepared samosa's covered until frying.
- Heat oil in a kadai, check the temperature and drop the samosa's one by one carefully. Don't crowd the oil. Fry them in medium flame on all sides till golden brown. Drain it in a kitchen towel. You can also freeze the remaining samosas in a Tupperware or ziplock cover, thaw and fry it whenever needed.Serve this hot and crispy South Indian Onion samosa with tea and tomato sauce as a side dish.
