Crispy Samosa Recipe | Easy Recipe for Hyderabadi Samosa

Crispy Samosa Recipe | Easy Recipe for Hyderabadi Samosa

Hyderabadi crispy samosa is a mini, homemade, easy to cook, snack recipe which is also called as Irani Samosa. This crispy samosa recipe has a thin patty with veggie filling. You can also use spring roll sheets to make this crispy samosa. An ideal snack time recipe loved my most.

These are also known as triangle samosa, crispy samosa, or mini samosa and are best paired with masala chai or Irani chai. These samosas are very famous in Delhi the capital of India. The price can range from ₹2 to ₹10 which differs from place to place.

If you don’t have much time, then you can use ready-made spring roll sheets. Otherwise, you can make your own samosa sheets which are also called samosa Patti at home very easily. To make very thin sheets like spring roll sheet, you would need some practice.

The recipe for crispy samosa recipe with detailed ingredients and steps are provided in the recipe card below. You can also print this recipe from the button provided in the recipe card.




You can try these other quick snacks recipe like,

1. Bread besan toast

2. Maggi pakoda recipe (Maggi fusion recipe)

3. Dabeli recipe

4. Thepla recipe


Irani Samosa | Crispy Samosa Recipe

To make this triangle samosa, you would need,

  • Oil
  • All-Purpose Flour
  • Wheat Flour
  • Onions
  • Carrot
  • Cabbage
  • Green Chilli
  • Coriander Leaves
  • Red Chilli Powder
  • Turmeric Powder
  • Coriander seed powder
  • Cumin seeds
  • Flattened Rice
  • Garam Masala
  • Salt

– 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.




Hyderabadi Crispy Samosa Recipe


Crispy Samosa

How To Make Crispy Samosa?

Amit Roy
It’s a mini, homemade, easy to cook, and less time-consuming Hyderabadi Samosa. This is also called as Irani Samosa. 
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Snacks
Cuisine Indian
Servings 2 people

Ingredients
  

To make the Dough - (1 Cup = 250 ML)

  • 1 tbsp Refined Oil
  • 1 cup All-Purpose Flour
  • ½ cup Wheat Flour Optional
  • Salt according to your Taste

For the Filling

  • 3 medium Onions chopped
  • 1 medium Carrot chopped
  • 100 grams Cabbage chopped
  • 1 Green Chilli chopped
  • 100 grams Coriander Leaves finely chopped
  • 1 tbsp Red Chilli Powder
  • ½ tbsp Turmeric Powder
  • 1 tbsp Coriander seed powder
  • 1 tsp Cumin seeds
  • 3 tbsp Flattened Rice poha
  • 1 tsp Garam Masala
  • Salt as needed

Instructions
 

Steps to Make the Dough

  • 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 ½ tablespoon of 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.

Steps to Make the Crispy Samosa Filling

  • 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.

Steps to Fold the Samosa Patti

  • First, you have to make a paste to stick your samosa patti. So, take 2 Tablespoons 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 is ready. While serving, sprinkle some chat masala or a mixture of salt and coriander powder.

Notes

  • Make sure you put enough oil in between 2 dough balls. This will ensure that it gets separated very easily.
  • Learn how to make a samosa Patti. As the key to its crispy and good taste lies in how the samosa Patti is been folded.
  • To enhance its taste, garnish the samosa with cumin seed powder and salt. To prepare this, mix roasted Cumin Seed powder or roasted jeera powder or coriander powder with salt. The proportion should be 2:1.
Keyword crispy samosa, hyderabadi samosa, hyderabadi samosa recipe, indian samosa, samosa, samosa filling, veg samosa, vegetable samosa

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