Tea Kadai Samsa – Onion Samosa Recipe – Mini Onion Samsa – Mini Samosa- Cocktail Samosa recipe – Mini Onion Samosa – Beach style Samsa – Tea kadai Samosa – Patti Samosa – is a well known snacking item back home every petti kadai / tea stall use to have these piled up suda suda… its even very famous in fairs / exhibitions where its mostly seen in push carts / thallu vandi stalls. Whatever it is… we enga madras bhashaila…. 🙂 call it “Samsa” and not samosa 😀 They are quite addictive…. normally served as eve snack with tea or coffee… i have so many beautiful memories enjoying these with family and friends :-P, hope you all have too!
This Samsa / Samosa is a very lengthy process quite time consuming requires lot of patience, it would be a good one to make when you have lots of family or friends at home to help. Start to finish drinks up whole 3 hours… but its all worth the moment you get to bite it suda suda with that crunch!
Tea Kadai Samsa
Ingredients - for wrapper
- 1 cup Maida
- 1/4 teaspoon Salt
- 1/4 cup Water + 2 teaspoons
Ingredients - for filling
- 2 cups Onion thinly sliced
- 1 each Green Chilli finely minced
- 1/4 cup Kadala paruppu / Bengal gram
- 1/2 teaspoon Red Chilli Powder spicy
- 1/2 teaspoon Salt
- 3 drops Oil for roasting bengalgram
- 3 teaspoon Oil for saute
Ingredients - for sealing
- 2 tablespoons Maida
- 1/4 cup Water
To make the outer cover
- Knead maida with salt and water to make a soft but stiff dough.
- Cover and rest the dough for 30 minutes.
- Divide the dough into 2 portions.
- Take one portion, roll out to make 3 equal size poori (discs)
- Apply oil and dust some maida on one side of the poori and stack the second one and repeat.
- Now roll out to make a big disc about the size of a chapathi.
- Heat a tawa and place cook it on either side over low flame.
- The sheets will gradually separate as you cook.
- Remove and let them rest under a clean kitchen towel.
- Once done, stack them and cut diagonally which will make 12 triangular sheets.
- Repeat for the rest of the dough and keep all the prepared sheets under a damp kitchen towel.
To make the filling
- Roast bengal gram with few drops of oil until it turns golden.
- Once done, remove and let cool completely.
- Grind it to a coarse texture and keep it aside.
- In another pan, heat oil and saute sliced onions, minced green chilli until browned.
- Add in spicy red chilli powder, coarse bengal gram powder and salt.
- Mix well and keep it ready.
To make the Samsa
- Apply maida paste over the edges and fold to make a pocket.
- Stuff them with some filling and seal.
- Heat oil and deep fry over low medium flame until golden and crisp.
- Serve hot with a cup of tea or coffee.
To make the filling
Roast bengal gram / kadala paruppu with few drops oil over low flame until it turns golden. Let cool a bit and take them in a mixer jar.
Make a coarse powder and keep it ready. (Those coarse bengal gram will drink up the onion juice and turn soft eventually when you fry, so… coarse powder works. If you have elders who can’t chew on it… then try fine powder instead) Meanwhile heat oil and saute onions with minced green chillies with a pinch of salt. It will slowly turn brown / caramelize
Frying the onions over low flame will evenly caramelize it. Onions are naturally sweet hence the process just happens gradually when you heat it up. One they turn nice dark brown add in the red chilli powder, salt and coarse powder. Mix well and let it cool completely.
To make the samsa sheets
Mix maida flour with salt. Gradually add water to a make a soft but firm dough. Let it rest for 30 minutes covered with a clean kitchen towel.
Divide the dough into 2 equal portion. Again divide each portion into 3 equal size balls. Roll them out to form a 3 uniform poori (discs) They don’t have to be perfect but about the same size though. Dust one disc with maida and add in few drops oil and spread it over.
Now stack the second disc over it and repeat the application and stick the third one on top. Now roll out to make a thin large disc… about the size of a chapati. Rolling out thin can yield crispy samsa.
Now place the stack of chapathi over a tawa. Cook either side over low medium flame. You will see that each one will slowly separate.. peel carefully to separate each sheet.
Store them under a clean lightly damp kitchen towel. Stack them and cut into quarters. Make a paste out of maida and water… apply it over the edges.
Now fold either sides to over lap. It will stick well and form a cone like pocket. Stuff with some filling.
Now tuck in the front part as shown and bring the top flap to seal. It will form a triangle samosa. Repeat the process until you finish all the wrappers.
Heat oil and start frying them in batches over low medium flame. Frying over low flame is the key to get a crispy finish. You can flash fry them (see second pic) kind of half fried, cool completely and freeze them for later use. Or fry till golden on all sides. Remove and strain excess oil and its all yours to munch! Shabbaaaaaaa
- You may use half maida half wheat flour but there should be that element of maida for elasticity.
- Stuffing can vary according to your preference, this is the veg version i tasted back home.
- Half fried samsa / samosa can be stored in the freezer for 3 months. Fry them when you whenever you desire.