Ingredients
  • 1 cup Maida (refined wheat flour. Subst cake flour)
  • 1 cup Atta (whole meal wheat flour)
  • 1 tbsps 0il
  • salt to taste
  • water
  • Onion 1 cup roughly chopped
  • Poha 1 cup (cooked beaten dry rice flakes)
  • Chillies 3 green (finely chopped)
  • Salt
  • Turmeric powder ½ tsp
  • Chilli powder ½  tsp
  • Chat masala ½ tsp
  • Cumin powder ½ tsp
  • Cilantro/Coriander leaves finely chopped
  • oil for frying
Method:
  1. Mix the flours together and  rub in the oil and mix well with salt and add enough water to knead it into a soft dough. Allow it to rest for 10 minutes or so.
  2. To prepare the filling , simply mix the rest of the ingredients onion, poha, sliced chillies, turmeric powder, chillie powder,chaat masala, cumin powder and chopped cilantro/coriander leaves together well. The poha will absorb moisture exuded from the onion especially during cooking.
  3. Now take a small ball of the dough add roll it into thin circular roti
  4. Place it on a pan and cook it until it begins to dry but not colour. (less than a minute)
  5. Flip the roti and cook the other side likewise. It will still be soft but stronger.
  6. Cut it in half.
  7. Make each half it into a cone and add the filling into it and seal the sides of the samosa using a flour water mix.
  8. Prepare all the samosas and fry them on medium heat until half cooked only.
  9. Allow the samosas to cool down for 10 minutes then fry them to full colour again. This allows complete cooking of the onion without over-cooking the pastry.
  10. Serve along with chutney(ies), tomato sauce, chillie sauce or any other sauce you wish.