HYDERABADI SAMOSA

The samosas available in Andhra especially Hyderabad are entirely different from the samosas available elsewhere. These small and  perfect triangle samosas are famously known as Irani samosas. These samosas are served with chai in every road side hotel and of course big restaurants . The stuffing in these is only onions and nothing else. They are so crispy and so tasty that you can have 10 at a time. I was searching every where to get the perfect recipe for these mini delicacies and finally I found it in vahrehvah.com. I followed the same procedure and attained the perfect Hyderabadi style Irani samosas.  The procedure is very simple, but you need to have practice in making these. Unlike the regular samosas which uses only maida, wheat flour and maida mixture is used to make these samosas.
INGREDIENTS

• Wheat flour                       1 cup
• Maida/All purpose flour     1 cup
• Salt                                    to taste
• Oil                                      2 Tsp
• Oil                                     for deep frying

for the stuffing

• Onions                     2 Large
• Poha                        4 Tsp
• Red chilly powder    1/2 Tsp
• Salt                           to taste
• Jeera powder           1/2 tsp

PROCEDURE
In a large bowl add the flours, salt and 2 Tsp of oil. Mix well and now add water and form a soft yet firm dough. Rest the dough for 1/2 an hour.
Now roll a very thin chapathi out of a small portion of the dough.
Heat a tava and put the chapathi on it. Fry for 20 seconds on each side and remove into a plate. Do not over cook. Do not use oil and the chapathi should remain white.

Now cool the chapathi and cut it into rectangular pieces as shown.     

Chop the onions finely. Add the poha, salt, chilly powder and jeera. Do not rest the stuffing. The poha used absorbs the water oozed out by the raw onions while frying.
Make a paste out of a table spoon of maida and water.
Take each rectangular sheet and apply the paste on one edge.

Now fold the rectangle into a triangle pocket along the pasted edge.

Now place a table spoon of the stuffing inside the samosa as shown.

Apply some maida paste on the open edge, fold into a triangle and seal the edges tight. Make all the samosas.

Now heat the oil and deep fry the samosas on a medium flame till golden brown. Enjoy these with a cup of Tea.
TIPS

• Here I gave the traditional way of making the samosas. You can add any kind of finely chopped veggies to the stuffing.
• Carrot halwa or kalakand or kova can be used as stuffing to make sweet samosas.
• Applying maida paste to seal the edges is an important step.
• Traditionally these samosas are very small, you can also make larger ones.