Onion Samosa

Ingredients:

For outer covering:

• Maida flour - 1 cup and 2 tspn
• Wheat flour - 1 cup
• Oil - 1 tblspn +deep fry
• Salt - to taste

For Stuffing:

• Onion - 3 nos ( medium size chopped )
• Poha or aval ( thin variety ) - same quantity as onion
• Green chilli - 1 no (finely chopped)
• Chilli powder - 1/2 to 1 tspn
• Cumin or jeera powder - 1/4 tspn
• Chopped coriander - 1 tblspn
• Chaat masala - 1/2 to 1 tspn
• Salt - to taste

Method I

• In a bowl take ingredients given under for outer covering and add water little by little to make soft chappathi dough
• Cover it with a clean kitchen cloth and keep it aside for 15 to 30 minutes
• In another bowl take ingredients given under for stuffing mix it well with your hand ( no need to add water the onion will ooze out water within 5 to 10 minutes after combining with salt so poha will become soft) and keep it aside for 20 to 30 minutes

• Heat oil in a kadai for deep frying , keep in low flame
• Take 2 to 3 tspn of maida add water little by little and make thick paste
• Take out small amount of dough and roll out in to thin chappathi, slightly cook hot tawa for just 10 sec both side and take it out
• cut vertically in to two halves, in straight part apply maida paste bring one side of curve part in centre and stick,  take another side and paste that one over the previous one ( you will get cone shape )
• Now fill the soaked onion mixture seal the mouth with maida paste and deep fry it in oil till it turns golden brown on both sides

Method II

• Heat 3 tspn of oil in a kadai add onion , salt and saute for 3 to 4 minutes ( dont keep till onion turns brown keep until it become soft )
• now add chilli, jeera powder, chopped coriander, chaat masala mix well and keep in low flame for 2 minutes and switch off the stove
• Add immediately the poha and stir and close the lid 
• In the heat the poha combine with the onion mixture and becomes soft
• after that make samosa as given above

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