– Take a large bowl. Add the Maida, Wheat Flour, Salt, and 1 tbsp oil and mix them well. Add water parts by parts and knead it into a smooth dough. Cover the dough with a clean and dry cloth and keep it aside for half-hour.

– After half hour, knead the dough once again and make small golf ball sized portions. Take 1 dough ball, flatten it like a paratha, using a rolling pin. Remember to keep the thickness like a paratha.

– Keep the sheet aside. Do the same thing with another dough ball and make a sheet. Both should be thick like a paratha. Now, apply some oil on one side of the sheet. Also, sprinkle some all-purpose flour over the oil.

– Place the second sheet on it and roll them into a thin sheet using a rolling pin. It is not possible to flatten a single dough into a very thin sheet. So we stick two dough together and flatten them.

– Now, take a frying pan and bring it on the heat on low flame. As soon as the pan is hot, add the rolled out sheet and let it cook until one side is cooked a little. You may see some light bubbles. Now, flip it and cook this side in the same way. This is done so that we can easily separate the sheet into 2 thin sheets.

– Now, carefully separate the sheets into two and keep them aside. Follow these steps for all the dough balls. When this is done, keep them stacked on one another and cut 1 inch long strips. In total, you will get 30 strips or samosa patti.

– Take a large bowl. Add the chopped onions, cabbage, coriander leaves, green chili, salt, red chili powder, coriander powder, turmeric powder, cumin seeds, poha, and mix well.

– Keep it aside for 15 to 20 minutes. After 15 to 20 minutes, you will see that the mixture has released some water and the mixture had turned soft.

– The poha should have absorbed all the water and your filling is ready now. First, you have to make a paste to stick your samosa patti. So, take some all-purpose flour (maida) and 1 tablespoon water in a small bowl. Mix well and your paste is ready.

– Take 1 samosa Patti. Apply the paste on all sides. Now, take 1 corner of the patti to the other side and make a triangle/pouch-like shape. Fold again from the same side to make a perfect pouch. In this step, there should be 2 folds. Then only you will get a triangle shape.

– Fill it up with the filling. Apply some paste on he top and fold it so that it seals the opening. Follow the same steps for making all the samosa. Take a kadhai, add oil for deep frying. Add the samosas into the oil and fry them until they turn golden brown in color.

– When it is done, remove them on a paper towel to soak the excess oil. Your Hyderabadi crispy samosa recipe is ready. While serving, sprinkle some chat masala or a mixture of salt and coriander powder.