Mini onion samosa ( along with video in Tamil)

 Any fans of these mini onion samosas?? You can prepare it easily at home..check here for the fail proof mini onion samosa recipe..

Ingredients:

For Outer layer:

Maida flour                 - 1/2 cup
Whole wheat flour    - 1/2 cup
Salt                                - 3/4 tsp
Oil                                  - 1 tbsp
Water                            - as required

For stuffing:

Chopped Big onion        - 1/2 cup
Flattened rice                  - 1/4 cup ( aval)
Salt                                     - as needed
Turmeric powder           - 1/4 tsp
Chili powder                    - 1 tsp
Cumin powder                - 1/4 tsp
Coriander powder          - 1/4 tsp
Garam masala powder  - 1/4 tsp
Curry leaves                     - few
Oil                                       - for frying

Preparatory works:

Take Maida flour, wheat flour, salt and oil in a wide bowl. Add water in small instances and knead the dough tight. Cover the dough and let it sit for thirty minutes.

Powder flattened rice. Flattened rice is added to remove moistness from onion and hence samosa won't absorb much oil.

Take 2 tbsp of maida in a separate bowl. Add water in small instances and make a thick paste out of it. This paste will be useful for sealing samosa corners.

Procedure:

You can check here for making mini onion samosa video recipe in Tamil.

Mix together chopped onion, powdered flattened rice, Curry leaves, salt, chili powder, cumin powder, coriander powder and garam masala powder.  your stuffing for mini onion samosa is ready.

Make small balls out of the dough and roll it into thin sheets with the help of  flour.  (Roll it very thin). place it on a heated tawa and cook on both sides just for few seconds. No need to cook well , just a little colour change is enough

Now trim it into a  rectangle leaving out the edges. Since we are preparing mini samosas, cut  the rectangle into two.  we are ready with the outer layer for samosa . In this method you can prepare only one chapathi or two samosa sheets at a time.if you are preparing samosa in more quantities you can follow the below procedure.

First roll out each dough ball into a smaller    chapathi. Then we have to stack them upon one another. Take a chapathi. Apply very good amount of oil and dry flour to it. Spread it well, then keep another chapathi over it. Like this you can stack chapathis. Roll them thin together using dry maida flour. Similar to the first procedure, heat it in a tawa for a few seconds and take it out. You must be able to separate chapathis which we stacked earlier. Separate it out, trim the edges and cut it into rectangles.
Hence we are able to make many sheets at a single time . Make sure you apply enough oil while stacking or else chapathis will stick together and we will not be able to separate it.  You can stack upto three chapathis for even cooking.

We are ready with samosa sheets. Let's see how to stuff samosa sheets. You can check the video for packing samosas.

Take a sheet . Apply little maida paste in a corner. Fold it inwards so that it forms a triangle shape. Now fold that triangle in the other side so as to form a pocket in the middle. Stuff it with the stuffing and then roll the left out sheet and close it also by applying maida paste.

Let the paste dry for some time and then fry the samosas in medium flame till it is crisply done on both sides .your tasty mini onion samosas are piping hot ready!!

Notes:

You can also use readymade samosa sheets for the recipe

Before frying samosas in oil, make sure all the sides are sealed with maida paste.

You can also prepare spring rolls with the same samosa sheets we prepared

You can  also fry the corner pieces of chapathi which we cut out while preparing samosa sheets. Add little bit of salt and chili powder to it.  Yummy it will be.

Masala kadalai

How many masala kadalai lovers are there??

 You can prepare it very easily at home in less than fifteen minutes. It will be far better than store bought ones,  since we don't add any artificial colours or taste enhanceners.

Over to the recipe ..

Ingredients:

Raw peanuts        - 1 cup
Gram flour           - 1/4 cup
Rice flour              - 2 TBSP
Fennel seeds         - 1.5 TSP
Garlic                     - 4
Salt                         - as needed
Chili powder        - 2 TSP
Oil                           - for frying

Procedure:

You can check masala kadalai video recipe in Tamil here.

Grind Garlic and Fennel seeds together coarsely adding very little water.

Take a bowl. Add raw peanuts, gram flour, rice flour, garlic & fennel seeds paste, salt and chili powder to it.  Mix it well . If needed add little water. Each and every peanut should be coated with flour . If you add more water, flour won't stick well to peanuts .So add water  accordingly.

Now heat oil in a pan. When it is hot, add masala coated peanuts to it in small instances and fry it well on both sides in medium flame.

Drain excess oil and enjoy your  crispy and crunchy masala kadalai.

Notes:

 Adding garlic with skin increases masala kadalai flavour. You can also add more garlic according to your taste preference.

If you have added more water to peanuts try adding little more gram flour and rice flour. Gram flour should be more and rice flour should be less in quantity.