How to make Onion Patti Samosa-SK Khazana -
These patti samosas are stuffed with a simple onion masala
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium onions, Samosa patti (समोसा पट्टी)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Onion Patti Samosa-SK Khazana checkout Onion Rings-SK Khazana, Caramelized Onion and Cheese Tart , Blooming Onions . You can also find more Snacks and Starters recipes like Teriyaki Rolls Sannas (With Yeast) Moong Dosa with Sprout Potato Stuffing Cheesy Pita Triangles
Onion Patti Samosa-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Onion Patti Samosa-SK Khazana Recipe
Medium onions finely chopped 3
Samosa patti 8
Oil 1 tablespo to deep fry
Cumin seeds 1/2 teaspoon
Green chillies chopped 2
Ginger finely chopped 1/2 inches
Salt q to taste
Red chilli powder 1/2 teaspoon
Chaat masala 1 teaspoon
Cumin powder 1/2 teaspoon
Refined flour slurry as required
Tomato ketchup to serve
Method
Step 1
Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds, green chillies and ginger, mix and sauté well. Add onions, mix and sauté till they turn translucent.
Step 2
Add salt and mix. Add chilli powder, chaat masala and cumin powder, mix well and cook for 2-3 minutes. Remove from heat and set aside to cool.
Step 3
Place a portion of onion mixture oneach samosa patti and shape into samosa sticking the edges with refined flour slurry.
Step 4
Heat sufficient oil in a kadai. Deep-fry the samosas till golden brown and crisp. Drain on absorbent paper.
Step 5
Serve hot with tomato ketchup.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
