Tea Kadai Samsa
Tea Kadai Samsa - Flaky pastry sheet filled with caramelized onions and spice mix, deep fried to golden crisp.
Servings: 24 (2 inch samosa)
Ingredients
Ingredients - for wrapper
- 1 cup Maida
- 1/4 teaspoon Salt
- 1/4 cup Water + 2 teaspoons
Ingredients - for filling
- 2 cups Onion thinly sliced
- 1 each Green Chilli finely minced
- 1/4 cup Kadala paruppu / Bengal gram
- 1/2 teaspoon Red Chilli Powder spicy
- 1/2 teaspoon Salt
- 3 drops Oil for roasting bengalgram
- 3 teaspoon Oil for saute
Ingredients - for sealing
- 2 tablespoons Maida
- 1/4 cup Water
Instructions
To make the outer cover
- Knead maida with salt and water to make a soft but stiff dough.
- Cover and rest the dough for 30 minutes.
- Divide the dough into 2 portions.
- Take one portion, roll out to make 3 equal size poori (discs)
- Apply oil and dust some maida on one side of the poori and stack the second one and repeat.
- Now roll out to make a big disc about the size of a chapathi.
- Heat a tawa and place cook it on either side over low flame.
- The sheets will gradually separate as you cook.
- Remove and let them rest under a clean kitchen towel.
- Once done, stack them and cut diagonally which will make 12 triangular sheets.
- Repeat for the rest of the dough and keep all the prepared sheets under a damp kitchen towel.
To make the filling
- Roast bengal gram with few drops of oil until it turns golden.
- Once done, remove and let cool completely.
- Grind it to a coarse texture and keep it aside.
- In another pan, heat oil and saute sliced onions, minced green chilli until browned.
- Add in spicy red chilli powder, coarse bengal gram powder and salt.
- Mix well and keep it ready.
To make the Samsa
- Apply maida paste over the edges and fold to make a pocket.
- Stuff them with some filling and seal.
- Heat oil and deep fry over low medium flame until golden and crisp.
- Serve hot with a cup of tea or coffee.