Patti Samosas / Irani Samosas / Onion Samosas - పట్టీ సమోసాలు / ఇరానీ సమోసాలు / ఉల్లిపాయ సమోసాలు

Ingredients:

For Covering:

• Maida – 1/2Cup (75gms)

• Wheat Flour – 1/4Cup (35gms)

• Oil – 1tsp

• Salt – 1/8tsp

• Water – 60gms (1/4Cup + Tbsp)

For Filling:

• Chopped Cabbage – 1/2Cup (70gms)

• Grated Carrot – 1/8Cup (20gms)

• Chopped Onion – 2 1/2Tbsps (30gms)

• Chopped Green Chilies – 2 (Spicy Variety)

• Chopped Coriander – 2Tbsps

• Roasted Peanuts – 1/4Cup (50gms)

• Cumin Seeds – 1/4tsp

• Red Chili Powder – 1/2tsp

• Salt – 1/2tsp

• Maida – 1Tbsp

• Water – 2Tbsps

  • • (Online Conversion utility to convert Gms to Cups & Temperatures etc)

Preparations:

Take a mixing bowl and add maida, wheat flour, salt and oil and mix well. Now add water slowly and make soft dough. Cover the bowl and rest the dough for 20minutes.

Wash all vegetables well. Chop cabbage, onion and green chilies finely. Grate carrot using medium holed grater. Roast peanuts and peel the skins. Take a mixie jar and add roasted peanuts, cumin seeds and red chili powder and coarsely crush. Wash and pat dry coriander leaves and finely chop them. Take a mixing bowl and add chopped cabbage, grated carrot, chopped onion, chopped green chilies, chopped coriander and coarsely crushed peanuts powder and mix well.

Method:

Take a white paper and measure 5cms width and 20cms length and cut it. Use this template to make pattis (Strips) out of the rolled dough.

Knead dough well till smooth and divide into three portions. Heat a flat griddle on low flame. Take a portion of dough and divide it into two portions. Roll the first portion into a thin disc using dry flour. Similarly roll the second portion also into a thin disc. Sprinkle some flour on one rolled disc and add little (around 1/2tsp) oil. Smear oil on the floured disc. Place another rolled disc on the oil smeared rolled disc and seal edges by pressing with fingers. Using dry flour, roll the sandwiched disc into a long sheet. Take care while rolling so that the rolled sheet is even throughout. Run fingers on the sheet and feel and then roll. Using the paper template cut the rolled sheet into strips. Take a strip and place it on the hot griddle and dry roast it on both sides till you see tiny bubbles on the surface---but take care not to over roast---we should not get brown spots on the strip. Take the half roasted strip and place it in a plate and cool for few seconds. While it is still warm, separate two strips from the one strip. Take the strips with roasted sides on top into a wide plate and cover with a wet cloth and over it cover with a lid---this way they do not get dried up. Repeat roasting another strip and separate two strips and store under wet cloth as mentioned above. Take the leftover portions of the rolled dough and keep covered. Repeat the process of making strips (pattis) with the remaining dough portions. Lastly mix the leftover dough portions with quarter teaspoon of water (to make it soft) and knead well. Now make strips out of this dough as mentioned above. Make all the pattis and keep them covered under wet cloth. If needed to make samosas later, store the strips in refrigerator----place all the strips, stacked in an aluminum foil and seal edges and place this in refrigerator till use.

Make a gooey paste by mixing a table spoon of maida with two tablespoons of water.

Spread a paper napkin in a plate and keep it nearby to place fried samosas to soak excess oil.

Take oil for deep frying samosas in a pan and heat the pan. Oil should be moderately hot. Take a patti or a strip and place it on a flat surface. Take one end and fold it slantly to get a big triangle. Again fold the triangular portion along the edge to form a cup with a long tail. Hold the cup with left hand and fill the cup with filling. Press the filling in the cup and fold the samosa along the edges till we reach the end of the patti (strip). Now apply the gooey maida paste to the end portion of the patti and fold the samosa so that the end portion sticks properly. Drop the folded samosa in oil and start making another. Fry samosas on low to medium heat turning sides in between. Once the samosas are fried to golden brown color take them out from oil using a slotted ladle and place them on paper napkin to soak excess oil. Repeat the process of making samosa as mentioned above.

Points To Notice:

Using wheat flour along with maida to make dough helps in rolling evenly and thinly.

Make soft dough so that it is easy to roll. Resting the dough is important before rolling.

Using a paper template is really very handy to get all the pattis of same shape. The general rule of making these pattis is the length should be four times more than the width. To get perfect bite sized samosas take 5cmswidth by 20cms length. This measurement gives perfect folds. If one wishes to have bigger samosas increase width and accordingly length and cut the pattis.

I also saw people making pattis by stacking five to six puris at a time and rolling it into a big sheet and dry roasting the sheet (all at once) on a hot griddle and then cutting them into strips and peeling five or six pattis from each strip. If we are not fast enough it would be difficult to separate five or six strips from each patti without tearing them. As the pattis would become hard on cooling it would be difficult to separate all the pattis in fast pace. When we get practice we can adopt that method. Till we get practice follow the above method of using two puris and dry roasting single patti at a time so that we get neat pattis.

While one patti is roasting on griddle, cover the raw pattis with a plate so that they do not get dried up.

It is advisable to roast each patti separately so that there would be control. When the strip is slightly warm it peels off easily than when it is cold.

Also it is advisable to not roast the entire sheet and then cut it into strips. As we have used maida it shrinks at the edges---thus giving us curved portions even after rolling it into a rectangular shape. The roasted sheet once cut at the curved portions that part goes waste. So it is advisable to cut into strips before roasting. Though it may take some time, this way there would not be any wastage.

Place the peeled strips in a wide bowl or plate and cover with wet cloth so that they do not get dried up. While placing the sheets under wet cloth, see that the roasted portions are on top and bottom. As we peel the strips, observe that the inside portion is slightly wet compared to the outer portion---some moisture is retained. Placing the moist portion on top under the wet cloth, after some time observe that the edges get curved. So place the roasted portion on top---as the surface is already roasted and hence dried placing it under wet cloth softens the sides without making the edges curve. This is a simple point but looks complicated to explain---but can be learnt easily with practice.

Make pattis ahead and store them in refrigerator. Collect all the pattis under the wet cloth and stack them neatly and wrap in aluminum foil and seal edges. Place this wrapped bundle in refrigerator and store till use.

For filling we have used all raw ingredients only. As the pattis are very thin the raw vegetables get cooked to the required consistency with the heat. So use only raw vegetables.

Peanuts give binding and silent taste to the filling.

While making cone for stuffing, first place the sheet on a flat surface. Fold the strip from one end to form a triangle---fold slantly to get a bigger triangle. If required apply maida paste and seal the edges at that point to keep it intact. See that there are no openings (holes) at the tips of the folded triangular samosas. If by any chance it is not folded rightly and we get holes at the tips, seal the holes with the maida paste so that when fried in oil, oil would not enter through holes---if oil enters, the samosas look oily.

Heat the samosas on low to medium heat. At first, heat oil in medium flame, till moderately hot. Then lower the flame and drop the samosas. Fry samosas turning sides in between. The bubbles inside the oil would tell us how hot the oil is. If oil is too hot there would be more bubbles. If oil is moderately hot then there would be bubbles which are medium. If oil is not so hot then there would be less bubbles. We require medium bubbles to fry the samosas. So increase and decrease the heat flame to get the required stage while frying samosas. If oil is not so hot then samosas absorb oil and gets oily. If oil is too hot then we get bubbles on the samosas which do not look nice. When oil is moderately hot, then samosas would not absorb oil and looks perfect. So put the flame slightly above SIM level ---but not nearer to medium level.

With the measurements given above I got 24 pattis (Strips) and a gooseberry sized dough was leftover (One can even roll this portion and make a patti out of it---but I left at this level).

The above filling measurement was sufficient for making 20 samosas---I have stuffed in good amount. Even if filling gets finished one can make later as there is no cooking involved as we use only raw ingredients.

Make pattis ahead and store them in refrigerator---they store well. As and when required make filling and bring out pattis from refrigerator and make samosas and serve.

Always serve patti samosas piping hot. If samosas are warm before serving, fry them once again in hot oil to get that crispy texture and a bright color. Samosas when fried once look golden in color and when double fried changes to a deeper color.

Onion Filling For Onion (Irani) Samosas:

• Onions – 100gms (3 Small)

• Green Chili – 1 (Spicy Variety)

• Chopped Coriander – 1/2Tbsp

• Red Chili Powder – 1/8tsp

• Salt – 1/8tsp

Finely chop onions and green chili. Mix all the ingredients and use as filling. Do not cook onions---they get fried to the required consistency when samosas are fried. As the covering strips are thin the heat reaches the filling and it gets cooked to the required level. Onions in onion samosas when fried to the required level gives a nice aroma and thus making them super tasty and tempting too. But remember to serve onion samosa immediately after frying as they lose their crispiness once they are cold. As onions have lot of moisture in them the samosas lose their crispiness once they are cold.

Serve hot and tasty patti samosas along with tea or coffee or eat them as it is. But remember to make in large number as they would be very tempting or put control on the quantity.

Do not forget to drink a glass of buttermilk after eating the samosas. As these are deep fried snacks buttermilk acts as antidote.

Enjoy !!!!!!!!!!!!!!

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