34 Exotic Mini Onion Samosa perfect & tasty!

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Provide all purpose flour.
You need to prepare Semolina.
Use ghee.
Use seeds carom (ajwain).
Provide salt.
Use Water.
Provide onion chopped.
Provide gram flour (besan).
Use cumin Seedsjeera (jeera).
Provide turmeric powder.
Use chilli powder.
Use coriander powder.
Provide garam masala.
You need to prepare sugar.
You need to prepare lemon juice.
Provide oil.
Prepare salt.
Prepare oil for deep frying.

Short Tips:

For covering, take a bowl and mix all the dry ingredients well..
Knead tight dough, cover it with a damped cotton cloth and keep it aside.
For the stuffing, heat oil in the pan on medium heat.
Once the oil is warm, add cumin seeds.
As cumin seed starts sizzling, add onion.
Add salt and cover the pan with lid.
Keep it for 5-6 minutes or till onion become transparent and stir it occasionally.
Add turmeric powder, chilli powder, garam masala, coriander powder.
Saute it for 2-3 minutes and mix it well.
Add Sugar and lemon juice.
The stuffing is ready, keep it aside and let it sit for 10 minutes to cool down.
Take the dough made for covering and divide it into 4 equal pieces.
Take 1 piece and roll it thin and shape should be circle of approximately 8 inches in diameter.
Cut the big circle into two semicircles.
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.
Stick it and cone shape is ready.
Add 2 tbsp of filling inside the cone.
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.
Repeat this for all the samosas.
Heat the oil for deep frying on medium heat.
Once oil is hot, reduce the heat to slow and put samosa in oil for frying.
Make sure that samosa should be submerged fully in oil.
Fry each side of samosa for 3-4 minutes or till it gives light golden in color.
Repeat frying for all the pieces, you can fry more than one samosa at a time in case you are using a big vessel.
Keep samosa on kitchen towel to remove the access oil. Samosas are ready.
Serve it withtamrind chutney (sweet and sour sauce) made with tamarind and dates.
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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