MAIDA - 2 CUP

firstly, in a large bowl take 2 cup maida, 2 tbsp corn flour and ½ tsp salt.

1

WATER - 2 CUP

add 2 to 2½ cup water and mix well using a whisk.

2

BREAK LUMPS

whisk until a smooth lump-free batter is formed adding water as required.

3

BATTER - HOT PAN

now grease the pan and pour a ladleful of batter on a hot pan

4

SPREAD UNIFORMLY

swirl once making sure the batter is uniformly spread.

5

COOK - LOW FLAME

cook for a minute or until the sheet is cooked without browning.

6

FLIP OVER

now flip over gently and continue to cook.

7

PATTI SHEETS READY

finally, the samosa sheet is ready. you can cover and use it to prepare patti samosa or spring rolls

8

ADD BREAD CRUMBS

firstly, in a large bowl take 2 onion, 1 cup poha, 1 chilli and 1 tsp chilli powder

9

CHAAT MASALA - 1 TSP

also add ½ tsp cumin powder, 1 tsp chaat masala, ¾ tsp salt and 2 tbsp coriander

10

SQUEEZE & MIX

mix well by squeezing onions

11

ONION STUFFING

onion stuffing is ready

12

CUT HALF

firstly, take the prepared samosa sheet and cut in half.

13

FOLD TRIANGLE

fold into triangle sticking using maida.

14

ONION STUFFING

stuff the onion stuffing. make sure to stuff well else the samosa will be bland

15

SEAL SIDES

seal the samosa using maida paste

16

DEEP FRY - LOW FLAME

deep fry the samosa in hot oil keeping the flame on low.

17

CHANGES COLOUR

stir occasionally, frying in between making sure to brown uniformly

18

GOLDEN BROWN

it will take approximately 15-20 minutes to get crispy golden coloured samosa

19

READY TO EAT

finally, drain off the samosa and enjoy irani samosa with tomato sauce

19

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