pyaz ka samosa recipe | Hyderabadi onion samsoa | onion samosa Ramzan Iftar special |

by Tarla Dalal

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what is pyaz ka samosa made of?▼

for the dough of pyaz ka samosa▼

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how to make pyaz ka samosa▼

tips for pyaz ka samosa▼

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pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special | with 31 amazing images.

pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special brimming with flavour texture. Learn how to make Hyderabadi onion samosa.

The moment someone mentions samosa, you immediately think of the satiating snack packed with a spicy potato filling. Well, this Hyderabadi onion samosa is quite different from the common fare, and will be a very exciting experience for you.

While the plain flour cover is quite the same, the stuffing is very innovative, as it is made of beaten rice and onions perked up with coriander and spice powders. The chaat masala gives the stuffing a really peppy flavour, while the raw onions give a crunchy mouth-feel to the onion samosa.

Serve this Ramzan Iftar special onion samosa immediately on preparation, to enjoy its fascinating crispness. Not only green chutney, but sweet chutney is what we recommend as accompaniments to these samosas.

Tips for pyaz ka samosa. 1. A pinch of carom seeds can also be added to the dough along with salt and oil. This will boost the flavour and aroma. 2. To make the stuffing, finely chopped onions can be replaced with finely sliced onions. 3. After stuffing the samosa cone, remember to apply little water and seal well by pinching with your fingers. This will ensure that the stuffing does not spill out while deep frying. 4. The oil for deep frying should not be smoky hot, or else the samosa will get cooked from the outside immediately and not from the inside.

Enjoy pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special | with step by step photos.

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Pyaz ka Samosa, Onion Samosa recipe - How to make Pyaz ka Samosa, Onion Samosa

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Preparation Time: 20 mins Cooking Time: 30 mins Total Time: 50 mins 16Makes 16 samosas
Show me for samosas

Ingredients

For The Dough
1 cup plain flour (maida)
1 1/2 tbsp oil
salt to taste

To Be Mixed Together For The Stuffing (using Your Hands)
2 cups finely chopped onions
1 cup thick beaten rice (jada poha)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp finely chopped green chillies
1 tsp chaat masala
1/2 cup finely chopped coriander (dhania)
1 tsp cumin seeds (jeera) powder
1 tsp sugar
salt to taste

Other Ingredients For Pyaz Ke Samose
plain flour (maida) for rolling
oil for deep-frying

For Serving With Pyaz Ke Samose
green chutney
sweet chutney

Method

For the dough

Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Keep aside.

How to proceed

To make pyaz ke samose, divide the stuffing into 16 equal portions.
Divide the dough into 8 equal portions.
Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval using a little plain flour for rolling.
Cut the oval horizontally into 2 equal portions using a knife.
Take a portion and join the edges to make a cone.
Stuff the cone with a portion of the stuffing and apply little water on the edges to seal it.
Repeat steps 3 to 6 to make 14 more samosas.
Heat the oil in a deep non-stick kadhai and deep-fry 8 samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
Repeat step 8 to deep-fry the remaining 8 more samosas.
Serve the pyaz ke samose immediately with green chutney and sweet chutney.

Pyaz ka Samosa, Onion Samosa recipe with step by step photos

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what is pyaz ka samosa made of?

Pyaz ka samosa is made of 1 cup plain flour (maida), 1 1/2 tbsp oil and salt to taste.

To Be Mixed Together For The Stuffing (using Your Hands)
2 cups finely chopped onions
1 cup thick beaten rice (jada poha)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp finely chopped green chillies
1 tsp chaat masala
1/2 cup finely chopped coriander (dhania)
1 tsp cumin seeds (jeera) powder
1 tsp sugar
salt to taste

Other Ingredients
plain flour (maida) for rolling
oil for deep-frying

for the dough of pyaz ka samosa

For the dough of pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special, add 1 cup plain flour (maida) in a deep bowl.
Add 1 1/2 tbsp oil.
Add salt to taste

Add enough water.
Knead into a semi-soft dough using enough water. Keep aside.

for the stuffing of pyaz ka samosa

For the stuffing of pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special, add 2 cups finely chopped onions in a deep bowl. While we have used finely chopped onions, it is common to use thinly sliced onions too.
Add 1 cup thick beaten rice (jada poha). This helps in binding the stuffing.
Add 1/2 tsp turmeric powder (haldi).

Add 1 tsp chilli powder.
Add 2 tsp finely chopped green chillies.
Add 1 tsp chaat masala.
Add 1/2 cup finely chopped coriander (dhania).
Add 1 tsp cumin seeds (jeera) powder.

Add 1 tsp sugar.
Add salt to taste.
Mix well. The stuffing is ready.

how to make pyaz ka samosa

To make pyaz ka samosa recipe | Hyderabadi onion samosa | onion samosa Ramzan Iftar special, divide the stuffing into 16 equal portions.
Divide the dough into 8 equal portions.

Roll out a portion of the dough into 150 mm. X 75 mm. (6" x 3") diameter oval using a little plain flour for rolling.
Cut the oval horizontally into 2 equal portions using a knife.
Take a portion and join the edges to make a cone.
Stuff the cone with a portion of the stuffing.
Apply little water on the edges and seal it well. Shape the other portion of the rolled dough, add stuffing and seal it. 2 samosas are ready.

Repeat steps 3 to 7 to make 14 more samosas.
Heat the oil in a deep non-stick kadhai.
Deep-fry 6 to 8 samosas on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper.
Serve pyaz ka samosa recipe | Hyderabadi onion samsoa | onion samosa Ramzan Iftar special immediately with green chutney and sweet chutney

tips for pyaz ka samosa

A pinch of carom seeds can also be added to the dough along with salt and oil. This will boost the flavour and aroma.

To make the stuffing, finely chopped onions can be replaced with finely sliced onions.
After stuffing the samosa cone, remember to apply little water and seal well by pinching with your fingers. This will ensure that the stuffing does not spill out while deep frying.
The oil for deep frying should not be smoky hot, or else the samosa will get cooked from the outside immediately and not from the inside.