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.

Crab and Cheese Filled Samosas

I was inspired to create this recipe after tasting crab rangoon. I was surprised with the out come cheese and crab meat stuffing in these crispy samosas literally melt in your mouth. My project was a huge success, prepared these samosas for bunch of my friends who were visiting me after a vacation. Highly recommend everyone to try this recipe.

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Ingredients:

500 Grams  Crabs or 1 Cup Crab Meat

1/2 Cup Cheddar Cheese Grated

1 Onion Finely Chopped

5 Tbsp Green Onions and Coriander Finely Chopped

1 Inch Ginger , 6 Pods Garlic and 6 Green Chilies Paste

2 Stock Cubes

1 Tbsp Pepper Powder

1/2 Tbsp Cumin Powder

Store Bought Readymade Samosa Sheets

3 Tbsp Maida

Salt as per taste

Oil for frying

Prep Up:
I got pre cleaned crabs from the supermarket and re-cleaned the crabs using luke warm salt water. 

Heat a heavy bottom pot or pressure pan on medium flame add 3 cups water the stock cubes and bring to rapid boil.

Add the crabs and cook for 15 minutes or until well done.

Once the crabs have cooked allow to cool completely and start separating the meat and shell. We can use the broth to prepare fish soup for later. 

For Samosa Filling:
Heat a pan on medium flame with 2 tbsp oil.
Add the ground ginger, garlic and chilly paste to the oil and fry till raw flavor has reduced.

Add spring onions, onion and coriander to the masala and fry till onions soften.

Add 2 tbsp water to cook the onion masala this will also reduce raw flavor from the masala.

Once the masala has cooked add cumin and pepper powder fry for a minute allow the raw flavor from pepper and cumin to reduce.

Remove the masala from flame allow to cool completely add crab and cheese adjust salt and reserve the filling.

Prepare Samosas:

Mix water and maida prepare a smooth batter and reserve.

Take a samosa patti or sheet lay it flat on kitchen table. Place 2 tbsp of the filling and start folding the samosa into triangles...apply the maida batter to the edges fold and seal.

Heat oil in a wok for frying place on medium flame allow to smoke.

Place the oil heat on low to medium flame gently drop the samosas one at at time and fry for 2 minutes on each side. 

Once the samosas turn crispy drain excess oil and serve hot with ketchup or chutney.

Mutton Samosa Video Recipe

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Mini Melt in your Mouth Mutton Samosa's are my Dad's favorite and most requested snack/meal. I prepare many different variation sometime I  would prepare these samosa just as it is with out peas or cashews...normally amma would add boiled and crumbled potatoes to the meat...third variation we love is with cheese its gooey very tasty...If you want to add cheese make sure to add extra chilly for heat as the heat level in the meat will reduce..

Ingredients:

500 Grams Mutton or Chicken Keema (I've used mutton keema for this recipe)

1 Onion Fist, Full Mint and Coriander, 4 to 5 Chilies, Finely Chopped

1 Tbsp Chilly Powder, 1/2 Tsp Garam Masala, 1/2 Tsp Turmeric Powder

1/2 Tsp Ginger and Garlic Paste

1/2 Cup Green Peas

10 Cashews 

2 Tbsp Ghee

Salt as per taste..

Oil for Frying

For Samosa Masala:

3 Dried Red Chilies, 1/2 Tsp Pepper Corns, 1/2 Tsp Cumin Seeds, 1 Tbsp Coriander Seeds, 1 Tbsp Anardana(dried pomegranate seeds)

For Samosa Dough:

2 Cups Maida/all purpose flour, 2 Tbsp Ghee, 1 Tsp Nigella seeds Salt as per taste..

• Heat a wok on low to medium flame Dry Roast: 3 Dried Red Chilies, 1/2 Tsp Pepper Corns, 1/2 Tsp Cumin Seeds, 1 Tbsp Coriander Seeds, 1 Tbsp Anardana(dried pomegranate seeds)
• Once the spices splutter and you start getting aromatic flavor remove from flame transfer the spices on a paper or plate allow to cool.
• Add the spices to a mixer jar and grind to form a powder...

• Prepare a Dough: In a mixing bowl add 2 Cups Maida/all purpose flour, 2 Tbsp Ghee, 1 Tsp Nigella seeds Salt as per taste...Sprinkle water and knead to form a tight dough..
• Once the dough is formed cover and allow to rest for an hours time..

• Prepare the Filling: Wash the meat allow all the moisture to drain in the colander.
• Heat a wok on medium flame add ghee once the ghee is hot add ginger and garlic paste fry a bit till raw flavor has gone. Add finely chopped onion chillies mint and coriander fry till onion trun transparent.
• Add the meat to the onions add chilly powder, garam masala and turmeric also add salt fry all the ingredients till the meat releases moisture..
• Add the peas and 1/2 cup water cover and cook on low flame or until the meat is almost done.
• Add cashews and 1 tbsp of the samosa masala check for salt add if needed cook further until there is no moisture in the meat.

• Prepare Samosa: Take a lime size dough roundel dip in a small amount of oil roll out on a clean surface. using a tiffin box lid cut into equal rounds.
• Cut the rounds into halves. Take the semi circle dough join both ends to create a cone. Place the created cone in the cup of your left hand...fill the cone with meat mixture cover the flap and seal the edges..
• Heat oil in a wok gently drop the samosa in hot oil and fry till golden brown on low flame..Once the samosas turn crispy and golden brown in color drain the oil and serve hot with chutney or sauce...Enjoy...:)

Do try the Recipe and Post your comments here or on Youtube. Thank you so much for visiting my space. Please do not copy any content and pics without written permission contact me via: vidyascooking@gmail.com 

Pizza Samosa

Whatever toppings are used in pizza can be stuffed into a samosa but make sure the product is chopped into tiny pieces it will be easy for stuffing...:)

Recipe demo video subscribe for more video recipes...:)

Ingredients:

4 Tbsp Pasta Sauce(please click here for pizza/pasta sauce recipe)

1/2 Bell Pepper (Chopped into tiny cubes)

3 Cubes Cheddar Cheese (Chopped into tiny cubes)

50 Grams Paneer/Cottage Cheese(Chopped into tiny cubes)

Pizza Seasoning / Italian Seasoning 

1/4 Tsp Chilly Powder

Oil for frying

Salt 

Filling: 

• Heat a wok add 2 tbsp oil fry the bell pepper on a medium flame till its soften a bit add paneer chilly powder salt and fry for a minute add the 1/4 sp italian seasoning and fry.
• Allow to cool completely mix in the cheese and reserve. 

For Dough:

1 1/2 Cups Maida/all purpose flour

1 Cup Yogurt 

1 Tbsp Ghee

Salt

Prepare Dough:

• In a mixing bowl add maida salt and yogurt knead the dough if needed sprinkle water add ghee and knead  till the dough is soft cover allow to rest for 1 hour.

Method:

• Roll out the dough into thin chapati using a round cutter cut out into equal rounds.
• Add 1/2 tsp of sauce and top with filling fold and seal the edges. secure the edges using a fork it also gives a cute crimp effect on the edges.
  
• Heat oil in a wok on medium flame fry out the samosa till light golden in color drain the excess oil out on a paper towel.

Serve hot along with chai...enjoy...:)

Palak Paneer Samosa (Cheese & Spinach Samosa)

I'm almost become like a mad scientist experimenting on new flavors and taste keeping in mind it has to have a traditional element...talking about the samosa it was awesome bursting with flavors juicy cheesy and everything yum...who doesn't like palak panner its one of our traditional recipe. incorporating it into a samosa was my ultimate challenge results were super duper...:) 

Recipe Demo Video Watch Subscribe...:)

For Filling:
1 Bunch Spinach(frozen or blanched drained and chopped finely)
1 Tbsp Ginger Garlic Paste
1/2 Onion(finely chopped)
1/2 Tomato(deseeded finely chopped)
2 to 3 Green Chilies (finely chopped)

1 Tbsp Yogurt
50 Grams Paneer (Crumbled)
4 Cubes Cheddar Cheese(Finely chopped)

1/2 Tsp Chilly powder
1/2 Tsp Turmeric powder
1/2 Tsp Garam masala powder
1/2 Tsp Cumin powder
1/2 Tsp Coriander powder
1/2 Tsp Pepper Powder

2 Tsp Ghee
1 Tsp Oil
Salt as per taste

• Heat a wok on medium flame add ghee and oil. add the ginger garlic paste fry till raw flavor has gone.
• Add onion fry for a minute add the tomato and chilly fry till tomato reduces a bit.
• Add the powdered spices and fry for a minute add the yogurt and fry a bit.
• Add spinach to the tomato mixture and fry a bit then add the crumble paneer and salt fry for a minute. remove from flame allow to cool completely.
• Add the chopped cheddar cheese and mix well reserve the filling in a bowl.

For the Dough:
1 1/2 Cups Maida/All Purpose Flour
1 Cup Yogurt
2 Tbsp Ghee
1/2 Tsp Salt

• In a mixing bowl add maida yogurt and salt start kneading the dough if needed sprinkle water once dough has formed add ghee and knead to a soft dough cover and allow to rest for an hours time.
• Take a portion of the dough and roll out into chapati using a cutter cut the rolled out chapati and reserve.

Method:

• Heat oil in a wok on medium flame to fry the samosa.
• Take the cut out dough rounds and place a spoon full of filling in the middle wet the edges of the dough slightly.
• Fold the dough and pinch in the middle to secure seal one edge of the dough till center and fold the other half to form a triangle.
• Gently drop the samosa into oil and fry till golden brown drain oil and reserve on paper towel.

Serve hot with Chai and ketchup...Enjoy...:)

Dill & Onion Samosa (Samosa Irani)

I did veg version of samosa Irani you can add cooked lamb mince or chicken mince to the same dill masala and prepare the ultimate samosa. these samosas are so famous during ramadan festival every evening once the fast time is over they would serve hot samosas with chai..i love these samosas so much its so simple and easy try it for sure...:)

Ingredients:

(2 Bunches Dill Leafs

Fist Full Coriander and Mint Leafs)

the greens must be thoroughly washed atleast 3 to 5 times and finely chopped.

4 Large Onion (thinly sliced)

1Tbsp Garam Masala Powder

1 Tbsp Red Chilly Powder

1/2 Tsp Turmeric Powder

1/2 Tsp Ginger Garlic Paste (I like to add 1/4 tsp fennel seeds while grinding ginger garlic paste)

2 Tbsp Maida mixed with little bit water (this will help seal the edges)

3 Tbsp Oil & Oil for frying

Salt as per taste

Samosa Patti sheets are easily available in super market try to use that saves heck a lot of time and moneys worth these sheets cost me 30rs only.

Lets Prepare:

• Heat oil in a wok add ginger garlic paste fry till raw smell has gone add onion and fry till transparent add 1/2 tsp salt this will help the onion to soften fast.
• once the onion has turned transparent add the chilly powder, turmeric powder and garam masala to the onion and fry the raw texture for the masala should go and you will have good aroma while frying the onions this is when we should add dill, coriander and mint leafs to the onion and fry a bit water can be sprinkled to cook the greens a bit..I however place a lid and allow the greens to wilt down on its own on a low flame.
• After 10  minutes the onion and greens should have cooked trust me your house is going to smell super duper...:p allow the mixture to cool before filling into the patty sheet.
• Take about a tbsp of filling and place on the patty and fold as show on the diagram.

• Seal the edges with the maida mixture.
• Heat oil in a wok to fry the samosas gently drop the samosa in the oil and fry till golden brown drain the oil on a paper towel and serve hot with mint chutney...Enjoy...:)

Recipe in English demo video...enjoy:)

Keema Mattar Samosa

Keema Samosas are all time favorite at my house. The filling can be chicken or mutton with aromatic blend of spices stuffed in a pastry sheet and fried till crispy. 

Ingredients:

Wheat Spring Roll Pastry Sheets

1 Medium Onion (Finely Chopped)

1/2 Cup Green Peas (Cooked)

4 Green Chillies (Finely Chopped)

150 Grams Lamb Meat

1/2 Tsp Chilly powder

1 Tbsp Coriander powder

1/4 Tsp Turmeric powder

1 Tbsp Garam Masala

1 Tbsp Ginger & Garlic paste

1/2 Tsp Lime Juice

1/2 Cup Water

1 Tbsp Finely Chopped Coriander leafs

1 Tbsp Clarified Butter or Dalda

1 Tbsp Oil

Salt to taste.

Lets Prepare: 

• Boil 1 cup water add 1/4 tsp salt add the peas to boiling water cook till well done.
• Heat oil and clarified butter in a wok add the ginger and garlic paste to the hot oil and fry till raw flavor has gone tip in the onions fry till transparent tip in the dry masala's chilly powder, coriander powder, turmeric powder and the garam masala fry well till there is no raw flavors.
• Add in the meat fry well for 2 mins add 1/2 cup  water and salt as per taste cover and cook the meat till half way done.tip in the green peas coriander leafs and lime juice and fry well cover for 2 more mins till everything combines.
• Make sure keema filling should not have any moisture it should be dry and moist when tasted.
• Cut the spring roll sheet into half . spoon out 1tbsp keema to one end of the spring roll sheet fold the samosa as shown in the diagram.
• We will have to follow the same method and layer the pastry sheet twice or thrice to form perfect looking triangle samosa. since the pastry sheet is thin we need to layer and fold twice. 

• Once the samosa is folded seal the edges using lukewarm water.
• Heat oil in a wok to fry the samosa's once the oil is hot place the flame to medium heat gently slide the samosa in the hot oil and fry till golden brown drain the oil from the samosa and serve hot with pudina chutney ...Enjoy...:)

Do watch my demo video for keema mattar samosa