Tea Kadai Samsa/ Onion Samosa

Tea kadai style samsa brings back a lot of childhood memories, be it on any bus stand, street shopping, theaters, these small onion samosas are a real craving. I came across this recipe for making samsa with no wastage of the sheets, which was my main concern. Even though you could make some sweet para with the unused sheets I was really not into making this recipe till today. Sometimes you really need a mood to make some recipes, and now came the time to do this. I hope you all enjoy making this.

Preparation Time: 45 mins | Cooking Time: 15 mins | Makes: 32 pieces

Ingredients:

For dough:

• Maida - 1 cup
• Salt
• Water

For masala filling:

• Onions - 2 cup sliced
• Mint and cilantro/kothamalli - 1 tbsp
• Oil - 1 tsp
• Turmeric - 1/4 tsp
• Chili powder - 1 tsp
• Dania - 1/2 tsp
• Salt

For making samosa:

• 2 tbsp maida mix with water to make a paste
• Oil for frying

Method:

• Make a chappathi dough with maida, salt, and water. Cover and rest till we make the masala.

• In a pan add a tsp oil and fry the sliced onions for a min. Add chopped mint and cilantro.

• Add turmeric and chili powder, dhania powder. Don't add salt at this stage as it tends to sweat water and will make the masala soggy.

• While the masala cools down, let's make the samsa sheets. Make 8 equal portions of the dough.

• Start rolling them to small chappathis/roti.

• Spread some oil, then sprinkle and spread some flour. Stack up to 4 and start rolling.  

• Make as thin as possible.

• Heat tawa, keep heat in low. Place the roti and turn sides and start to peel the roti. Make sure the heat is very low as it might harden the sheets.

• When all sheets are ready, cut each into 4 triangles.

• Add salt to the masala just before filling the samosa.

• Brush all three sides with the maida paste.

• Tip pointing towards you fold the other two tips to make a cone.

• Add the filling.

• Tuck in, close.

• Cover with flap.

• Similarly, make all the samosa triangles.

• Keep oil hot. Reduce to medium and fry.

• Remove when the color changes and becomes crispy.

• Enjoy hot and crispy samosa with a hot cup of tea.