MAIDA - 2 CUP
firstly, in a large bowl take 2 cup maida, 2 tbsp corn flour and ½ tsp salt.
WATER - 2 CUP
add 2 to 2½ cup water and mix well using a whisk.
whisk until a smooth lump-free batter is formed adding water as required.
BATTER - HOT PAN
now grease the pan and pour a ladleful of batter on a hot pan
swirl once making sure the batter is uniformly spread.
COOK - LOW FLAME
cook for a minute or until the sheet is cooked without browning.
now flip over gently and continue to cook.
PATTI SHEETS READY
finally, the samosa sheet is ready. you can cover and use it to prepare patti samosa or spring rolls
ADD BREAD CRUMBS
firstly, in a large bowl take 2 onion, 1 cup poha, 1 chilli and 1 tsp chilli powder
CHAAT MASALA - 1 TSP
also add ½ tsp cumin powder, 1 tsp chaat masala, ¾ tsp salt and 2 tbsp coriander
SQUEEZE & MIX
mix well by squeezing onions
onion stuffing is ready
firstly, take the prepared samosa sheet and cut in half.
fold into triangle sticking using maida.
stuff the onion stuffing. make sure to stuff well else the samosa will be bland
seal the samosa using maida paste
DEEP FRY - LOW FLAME
deep fry the samosa in hot oil keeping the flame on low.
stir occasionally, frying in between making sure to brown uniformly
it will take approximately 15-20 minutes to get crispy golden coloured samosa
READY TO EAT
finally, drain off the samosa and enjoy irani samosa with tomato sauce