Tea Kadai Onion Samosa Recipe (Using Readymade Sheets)
Tea shop style onion samosa recipe for tea time snack.
Servings: 10
Equipment
- 1 Borosil Glass bowl
- 1 Iron kadai
Ingredients
- 15 Samosa sheets / Samosa patti
- 2 to 3 Big onions slice thinly
- 3 tbsp Poha / Aval / Pressed rice You can use thick or thin poha / paper poha
- 1 tsp Red chilli Powder Use Kashmiri chilli powder for bright color
- ½ tsp Garam masala powder OR Chicken masala powder
- Salt As needed
- 2 tbsp Coriander leaves
- Cooking oil to deep fry
Instructions
- Take the frozen readymade samosa sheets from the freezer and keep it outside.
- Thaw and bring to room temperature. Do not over dry, Sheets will break while folding.
- In the mean time, make the stuffing and maida paste.
- In a bowl, take the thinly sliced onion, coriander leaves, red chilli powder, garam masala powder, salt and poha.
- Mix well and make the stuffing.
- In another bowl, take the maida or cornflour and add little water. Make a thick paste for sealing the samosa sheets.
- Now take the Samosa patti / sheet and make a triangle. Fold and make another triangle
- Roll it and make a cone shape. Keep 1 tbsp of onion stuffing and fold to make a triangle.
- Seal the edges well using maida paste. Make a triangle shaped samosa just like tea kadai ones.
- Make all the samosa and keep in a plate. You can make in advance for parties till this step.
- Heat oil to deep fry and drop the samosa. Keep the flame low to medium and fry both the sides till golden in color.
- Make sure flame is adjusted because the outer cover turns black soon,
- Deep fry all the samosa and drain in a tissue paper.
- Serve with tomato ketchup.
Video
Notes
Adjust the quantity of chilli powder as per the taste.
You can also add finely chopped green chilli for more spicy taste. I din't use it.
Poha helps to absorb the moisture of onions so that onion stuffing doesn't leave water even if you keep the stuffing for an hour.
Deep fry the samosa in low to medium flame to get the uniform golden color.