Bangalore Style Patti Onion Samosa Recipe

Namma Bengaluru is famous for street food and onion samosa tops the list. We consume these samosa for breakfast, lunch and even dinner sometimes ;)

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Onion Samosa Filling Ingredients:

3 Large Onions Peeled, Washed and Sliced

1/2 Cup Coriander and Mint Washed and Finely Chopped

1/2 Cup Dill Leaves Washed and Finely Chopped

2 Carrots = 1/2 Cup Washed, Peeled and Grated

1/2 Inch Ginger + 8 Pods Garlic + 2 Chilies Ground to Paste

1 Tsp Chilly Powder

1 Tsp Garam Masala

1/4 Tsp Curry Powder

1/4 Tsp Turmeric Powder

1 Tsp Coriander Powder

1/4 Tsp Cumin Powder

1/4 Tsp Pepper Powder

2 Tbsp Oil

Salt as per taste...

Onion Samosa Preparation:

Switz Brand Patti Samosa Sheets as required

2 Tbsp Maida / All Purpose Flour

1/4 Cup Water

Salt 

Oil for Frying...

Method:

Heat a wok with 2 tbsp oil. Add ginger and garlic paste along with spice powders fry the ingredients till raw flavor reduces and the oil separates.

Add the chopped and prepped veggies onions, carrots, dill leaves, coriander and mint to the masala and mix well fry the onions just for 2 to 3 minutes and remove the masala from flame.

Allow the onion filling to reach room temperature and refrigerate.

In a mixing bowl combine all purpose flour, tiny amount of salt and water to prepare a slurry. This paste will help as a glue to seal the edges.

Heat enough oil in a wok for frying on medium flame.

Take a portion of the onion filling in a mixing bowl, add salt as per taste mix well and reserve.

Take a samosa sheet and form a triangle once a cavity is formed fill the onion masala in the cavity. Fold the triangle back again and form a samosa...seal the edges with the slurry glue and reserve.

Prepare a batch of 4 to 5 samosas...gently drop in hot oil one at a time and fry for 2 minutes on each side or until till light golden in color on medium flame.

Once the samosas have fried drain from oil and reserve on a plate lined with paper or in a fine mesh colander to drain excess oil...Serve the samosas as hot and enjoy with ginger chai.

Sauté the filling for few minutes in this recipe as we can box it and store it in the fridge. Traditionally this recipe is prepared with raw onions.