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Onion Samosa Hyderabadi Special Recipe | Hyderabadi Onion Samosa Recipe | Tasty Onion Samosa At Home

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Ingredients

Adjust Servings:
1.5 cup MAIDA FLOUR
1/2 tsp SALT
1 tbsp OIL
mix as required WATER
1/2 cup ONION
1/4 tsp SALT
2 tbsp CORIANDER LEAVES
2 tsp SOOJI (RAVA)
1 tsp MIRCHI POWDER
1 tsp CORIANDER POWDER
1/4 tsp TURMERIC POWDER
fry as required OIL

Nutritional information

250
Calories
9g
Fat
8g
Protein
35g
Carbohydrates

Onion Samosa Hyderabadi Special Recipe | Hyderabadi Onion Samosa Recipe | Tasty Onion Samosa At Home

Preparation Time- 50 mins
Cooking Time- 10 mins
Cooking Temperature- 180°C

Features:
  • Gluten Free
Cuisine:

Ingredients

Directions

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Onion samosa hyderabadi special are a snack that has a strong hold on the hearts of people, not just in India but the whole wide world. They are famous for their outer crispy covering followed by a delicious surprise filling on the inside. Because of this, people all have around have to tried to give samosas a special touch of their homeland by being creative with the filling that’s inside.

Samosas in Hyderabad are famous for their delicious onion stuffing. It is a stuffing with a little bit of crunch from the onions and lots of flavours from the masalas. The munchy stuffing when brought together with a delicious brown outer coating makes the experience a perfect Hyderabadi blend.

These onion samosa hyderabadi special are super hard to resist when you are roaming around on the streets of Hyderabad, but worry not. You won’t have to travel back and forth every time you feel like snacking on this delicacy. Just look up Puviya’s recipe for onion samosa hyderabadi special and you will find the same aroma, the same satisfaction at home. Super easy to make, an entire plate can be made under an hour. So don’t wait any longer and cook yourself a plate some warm, heavenly samosas.

Watch Video of Onion Samosa Hyderabadi Special Recipe

Recipe Instructions of Onion Samosa Hyderabadi Special Recipe:

Preparation:

  1. Take a fresh bowl and add 1.5 cups Maida Flour to it.
  2. Add ½ a tablespoon of salt to the bowl.
  3. Put 1 tablespoon oil into the bowl.
  4. Mix the ingredients in the bowl.
  5. Add sufficient water so as to knead the flour into a dough.
  6. Knead it well.
  7. Try and prepare a soft dough.
  8. Let the dough rest for 30 minutes after it is ready.
  9. Take another fresh bowl and put ½ a cup of chopped onions in it.
  10. Add 2 tablespoons Rave (Sooji) to the bowl.
  11. Add about 2 tablespoons of Coriander leaves into the bowl.
  12. Put ¼ tablespoon of turmeric powder into the mix.
  13. Add 1 tablespoon of Mirchi Powder to the bowl.
  14. Now add 1 tablespoon coriander powder to the bowl.
  15. Add ¼ tablespoon of salt to the mix.
  16. When you’ve put together all the ingredients, mix them well.
  17. Once mixed, these ingredients together will serve as the filling for your delicious samosas.
  18. Once your dough has settled for 30 minutes, we can start with making the samosas.
  19. Take out the dough.
  20. Sprinkle some flour on a surface and place your dough on it. Give it a cylindrical shape.
  21. Cut your dough into smaller pieces, even in size and shape.
  22. Made a small ball out of these pieces and swirl this ball in some dusted Maida flour.
  23. Using a dough roller, roll the dusted dough gently and evenly.
  24. Now apply some oil and some more Maida flour dust to your rolled dough. Press it gently.
  25. Repeat the same process for the remaining dough.
  26. Now stacking the end products of the previous steps, one on top the other, roll gently till they combine into one.
  27. Keep this combined dough on a pan and roast it on medium flame.
  28. Flip it once to cook from both sides.
  29. The different layers will start separating as they cook. Keep them aside one by one.
  30. Cut the sides of the cooked dough to give them a square shape.
  31. Cut the squares in half to receive a rectangle shape.
  32. In a separate cup, add 2 tablespoons of Maida flour and mix it with water.
  33. Now to give the samosas a shape, pick up the rectangles and slightly fold 1 side to give it a triangle shape on one end.
  34. Start rolling along the triangle to form a cone.
  35. Place the onion stuffing into the cone.
  36. Fold it completely.
  37. Apply some Maida Paste that we prepared earlier at the top of your cone.
  38. Use the paste to cover and seal the samosa.
  39. Do the same for the rest.
  40. Drop these uncooked samosas in Hot oil for deep frying.
  41. Stir and flip the samosas periodically.
  42. Flipping helps you fry them perfectly on both sides.
  43. Set the flame to medium setting and continue frying.
  44. Once the colour has changed to golden brown, take them out on a plate.
  45. Your delicious Hyderabadi Samosas are ready to be served.

Steps

1
Done

Take a fresh bowl and add 1.5 cups Maida Flour to it.

2
Done

Add ½ a tablespoon of salt to the bowl.

3
Done

Put 1 tablespoon oil into the bowl.

4
Done

Mix the ingredients in the bowl.

5
Done

Add sufficient water so as to knead the flour into a dough.

6
Done

Knead it well.

7
Done

Try and prepare a soft dough.

8
Done

Let the dough rest for 30 minutes after it is ready.

9
Done

Take another fresh bowl and put ½ a cup of chopped onions in it.

10
Done

Add 2 tablespoons Rave (Sooji) to the bowl.

11
Done

Add about 2 tablespoons of Coriander leaves into the bowl.

12
Done

Put ¼ tablespoon of turmeric powder into the mix.

13
Done

Add 1 tablespoon of Mirchi Powder to the bowl.

14
Done

Now add 1 tablespoon coriander powder to the bowl.

15
Done

Add ¼ tablespoon of salt to the mix.

16
Done

When you’ve put together all the ingredients, mix them well.

17
Done

Once mixed, these ingredients together will serve as the filling for your delicious samosas.

18
Done

Once your dough has settled for 30 minutes, we can start with making the samosas.

19
Done

Take out the dough.

20
Done

Sprinkle some flour on a surface and place your dough on it. Give it a cylindrical shape.

21
Done

Cut your dough into smaller pieces, even in size and shape.

22
Done

Made a small ball out of these pieces and swirl this ball in some dusted Maida flour.

23
Done

Using a dough roller, roll the dusted dough gently and evenly.

24
Done

Now apply some oil and some more Maida flour dust to your rolled dough. Press it gently.

25
Done

Repeat the same process for the remaining dough.

26
Done

Now stacking the end products of the previous steps, one on top the other, roll gently till they combine into one.

27
Done

Keep this combined dough on a pan and roast it on medium flame.

28
Done

Flip it once to cook from both sides.

29
Done

The different layers will start separating as they cook. Keep them aside one by one.

30
Done

Cut the sides of the cooked dough to give them a square shape.

31
Done

Cut the squares in half to receive a rectangle shape.

32
Done

In a separate cup, add 2 tablespoons of Maida flour and mix it with water.

33
Done

Now to give the samosas a shape, pick up the rectangles and slightly fold 1 side to give it a triangle shape on one end.

34
Done

Start rolling along the triangle to form a cone.

35
Done

Place the onion stuffing into the cone.

36
Done

Fold it completely.

37
Done

Apply some Maida Paste that we prepared earlier at the top of your cone.

38
Done

Use the paste to cover and seal the samosa.

39
Done

Do the same for the rest.

40
Done

Drop these uncooked samosas in Hot oil for deep frying.

41
Done

Stir and flip the samosas periodically.

42
Done

Flipping helps you fry them perfectly on both sides.

43
Done

Set the flame to medium setting and continue frying.

44
Done

Once the colour has changed to golden brown, take them out on a plate.

45
Done

Your delicious Hyderabadi Samosas are ready to be served.

46
Done

Notes:
• To soften the dough, use wet hands to knead it. Extra moisture ensures extra softness.
• Don’t forget to squeeze out the extra oil with a tissue paper after deep frying the samosas.
• Chopping the onions very fine can make them lose a little bit of their crispiness.

Puviya

Hi! I love to cook all kinds of varieties and I am very expert in cooking in different curries, different snacks, all kind of breakfast, lunch, sweets, rice, and roti.

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