Samosa is a popular deep fried snack all over the world. I love the south Indian movie theatre samosa which usually be very crunchy and tastes the best. In Canada we get different samosa variety which tastes good but no where near to our movie theatre samosa taste. My husband and myself wanted to try that samosa at home for long time but we could not find the exact recipe for it. After long search we found two different recipes i.e one to make the samosa sheet and one for the filling. We did combine those two recipes and adjust the filling ingredients to match the movie theatre style samosa. We were mainly focusing on outer cover of samosa which should be crunchy and tasty. Yes! we finally matched the taste and crunchy layer.

Ingredients:

Yields : 20 or more samosa

For making outer layer:

• 2 cups – Maida / All purpose flour
• 2 tbsp – Oil (heat it)
• 3/4 to 1 cup – Water ( or add as needed)
• Salt to taste
• Oil for deep frying
• Little flour and oil to dust dough

For onion stuffing:

• 2 cups – Onion (sliced)
• 1 cups – Flattened rice / poha / aval
• 1 or 2 nos – Green chillies (chopped finely)
• 3/4 to 1 tsp – Red chilli powder (or add as needed)
• 1/4 tsp – Cumin powder
• 1/4 tsp – Chaat masala powder (optional)
• Salt to taste

Preparation method:

1. Take a mixing bowl, add maida, oil, salt to taste and required water, mix well and knead for about 1 to 2 minutes into a smooth and pliable dough. Cover with a damp cloth or plate and leave aside for 30 minutes.
2. In another mixing bowl, add chopped onion, flattened rice / poha, green chillies, red chilli powder, cumin powder, chaat masala powder and required salt, mix well nicely and set it aside.
3. Take 2 tbsp of water and 1 1/2 tbsp of maida mix well to make a paste. Keep it aside.

Making of outer layer:

1. Divide the dough into equal sized balls (lemon sized) and keep aside.
2. Take a ball, roll it into a small roti and spread little oil and dust with some flour ( i used wheat flour) over this. Roll one more ball into a same size roti and place this over the dusted roti like a sandwich.
3. Roll this into a large roti as thin as possible using little wheat or maida flour for rolling. Keep aside the prepared roti and cover with a kitchen or paper towel till you prepare rotis in the same manner with rest of the balls.
4. Heat a tawa, place a roti and allow them to cook slightly over medium flame for approximately 20 seconds on each side. Do not allow them to cook completely. Remove from tawa and cut each roti into 4 halves ( as shown in picture), slowly separate the rotis. Continue the same procedure with rest of the rotis and keep them covered with a paper towel. Triangle shaped samosa sheets are ready for filling.

Making of samosa:

1. Take a triangle shaped sheet, form a cone shape (as shown in the picture) by folding the sides from the end over each other and seal with maida paste.
2. Fill the cone with a tbsp of filling. Press this filling down with your fingers, apply the maida paste and close the top of this cone into a triangle shape; make sure it is completely sealed. Continue filling the rest of the samosas.
3. Heat oil in a frying pan, fry samosas over medium flame until slightly golden brown. Now onion samosas are ready and serve hot with tomato sauce or enjoy as it is.

Notes:

• You can freeze non-fried samosa in refrigerator for later use.
• Do not over crowed samosas while deep frying. Frying in low or medium flame is important, because samosa filling has to cook completely.
• Adding poha/ flattened rice to the onion filling helps to absorb any moisture that the filling might have.
• We followed blanching method to fry samosas. At first we fried samosas in medium hot oil until it is half cooked, removed from oil and placed it in paper towel. Later when we are ready to eat, again we fried them in medium hot oil until they are golden brown in color.
• Dough should not be too tight or too loose. It should be perfect enough to roll it like chapatti.