Onion Samsa:(South Indian Style)

Vengaya Samsa. Vengaya Samosa. Onion Samosa. Piyaz ka Samosa. South Indian Style Samsa/amosa.

Did you all think that, I made a typo’ there ‘Samsas’ instead of Samosa?! Hmmm, this is how I differentiate between Big Large Potatoes & Peas Filled Samosas with this simple street food! Samsa sounds like a cool name to me and this is how they call it in Chennai. One could probably find this snack at railway stations, theatres, road side shops etc. There isnt anything fancy though…just another fun food to munch on! Absolutely no great fillings for sure(just the onions)! Yet it brings happiness when we are in crowd!…Which I terribly miss here!:(

Ingredients:

For Dough:

Whole wheat flour – 1 cup(I used all purpose flour tho’)
Salt
Baking soda 1 pinch
Warm water 1/4 cup
Few spoons of claified butter.

For Filling:

Purple onion 1 large-sliced
Roma toamtoes 2 chopped
Green chilies 2 chopped
Garlic 2 cloves crushed
Salt
Turmeric powder 1/4 spoon
Chili powder 1/2 to 1 spoon
Cumin seeds 1/2 spoon
Oil few spoons
Oil for deep frying.

Method:

For Filling:

In a small wok, heat oil. Add cumin seeds. Let it pop and splutter well.

Add chilies…when they start to crack, add garlic. When it is fragrant, add onions. Fry real good till it turns to golden color.

Further add salt, turmeric and chili powders. Add tomatoes too. Let it turn to pulpy. Remove the lid and continue frying after this. maybe till oil shows up on sides.

Now cool down this before filling. Let it come to normal room temperature.

For Wrap:

Bring all the ingredients togather and prepare a smooth fissure-free dough. Run few spoons of butter as a finishing touch.

Now make equal parts out of it.

Knead them to tiny pooris(circle tortillas). Cut them into semi-circles.

Repeat the same for all the remaining dough.

For Samsa:

In the semi-circle fill the filling prepared above. Cover them like a cone. Set aside. Repeat the same for all the remaing filing.

Heat oil in a deep frying pan. When it comes to smoky hot. Fry few samsas till it turns to golden color plus crispy. Fry few, never load the oil.