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Mini Onion Samosa
Mini Onion Samosa

Before you jump to Mini Onion Samosa recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. Becoming A Healthy Eater

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If you have only a few campers and are looking for some easy camp cooking, try the easy and speedy technique of tin may cooking. All you’ll need is a clean tin can – a one gallon size can works nicely. Your source of warmth may be little campfire, or if wood burning is prohibited, a little buddy burner will work well, which may be seen at sporting good stores or online. Put your meal from the tin could and just heat the contents of your own can over a flame. You will have a hot meal ready in seconds. This technique works great for sauces, beans and poultry.

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We hope you got benefit from reading it, now let’s go back to mini onion samosa recipe. You can have mini onion samosa using 18 ingredients and 27 steps. Here is how you cook it.

The ingredients needed to make Mini Onion Samosa:
  1. Provide 1 Cup all purpose flour
  2. Prepare 1 Teaspoon Semolina
  3. Provide 3 Tablespoons ghee
  4. Take 1/4 Teaspoon seeds carom (ajwain)
  5. Take To Taste salt
  6. Provide Water
  7. Use 1 Cup onion chopped
  8. Provide 2 Tablespoons gram flour (besan)
  9. Provide 1 Teaspoon cumin Seedsjeera (jeera)
  10. Take 1/4 Teaspoon turmeric powder
  11. Provide 1/2 Teaspoon chilli powder
  12. Get 1 Teaspoon coriander powder
  13. Take 1/4 Teaspoon garam masala
  14. You need 1 Teaspoon sugar
  15. Take 1 Teaspoon lemon juice
  16. Take 1 Tablespoon oil
  17. Prepare To Taste salt
  18. Get 2 Cups oil for deep frying
Steps to make Mini Onion Samosa:
  1. For covering, take a bowl and mix all the dry ingredients well.
  2. Knead tight dough, cover it with a damped cotton cloth and keep it aside
  3. For the stuffing, heat oil in the pan on medium heat
  4. Once the oil is warm, add cumin seeds
  5. As cumin seed starts sizzling, add onion
  6. Add salt and cover the pan with lid
  7. Keep it for 5-6 minutes or till onion become transparent and stir it occasionally
  8. Add turmeric powder, chilli powder, garam masala, coriander powder
  9. Saute it for 2-3 minutes and mix it well
  10. Add Sugar and lemon juice
  11. The stuffing is ready, keep it aside and let it sit for 10 minutes to cool down
  12. Take the dough made for covering and divide it into 4 equal pieces
  13. Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter
  14. Cut the big circle into two semicircles
  15. Dip index finger in a small bowl of water and draw a line with watered finger on the area which you need to stick as shown in image1
  16. Stick it and cone shape is ready
  17. Add 2 tbsp of filling inside the cone
  18. Use a little water, make area moisture and stick the two flaps together with your finger making 5-6 small pinch marks on that side
  19. Repeat this for all the samosas
  20. Heat the oil for deep frying on medium heat
  21. Once oil is hot, reduce the heat to slow and put samosa in oil for frying
  22. Make sure that samosa should be submerged fully in oil
  23. Fry each side of samosa for 3-4 minutes or till it gives light golden in color
  24. Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel
  25. Keep samosa on kitchen towel to remove the access oil. Samosas are ready
  26. Serve it withtamrind chutney (sweet and sour sauce) made with tamarind and dates
  27. Tip: To make the cover crispy, ghee measurement should be 1/5 of flour measurement and frying it on low heat will make it crispy. If the measurement is wrong then it may be possible samosa will come out oily or cover may have some cuts and the filling may come out into the frying oil.

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