Recipe: Delicious Hyderabadi irani samosas

Hyderabadi irani samosas.

You can cook Hyderabadi irani samosas using 25 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Hyderabadi irani samosas

1. It's of For the sheets :-.
2. It's 2.5 cups of maida /all-purpose flour.
3. It's 1/2 tsp of salt.
4. Prepare 2table spoons of oil.
5. It's as required of Water.
6. Prepare of For the stuffing:-.
7. It's 5 of onions (slice them thinly).
8. It's 1/2 cup of semolina.
9. It's 1/2 tsp of turmeric powder.
10. Prepare 1 1/2 tsp of coriander powder.
11. You need 1 1/2 tsp of chilli powder.
12. It's 1/2 cup of chopped coriander leaves.
13. Prepare as per taste, of Salt chaat masala.
14. You need of For the slurry:-.
15. You need 1 tsp of maida with water to make a paste.
16. Prepare of For chutneys:-.
17. Prepare 3-4 of tomatoes.
18. You need 1-2 of Dry red chilies.
19. It's 1 inch of Ginger,.
20. It's 3-4 cloves of of garlic.
21. You need as per taste of Sugar,salt,.
22. Prepare 2tbsp of oil , cumin powder,.
23. It's as required of Mint leaves, coriander leaves,.
24. Prepare 2tbsp of lemon juice,.
25. It's 3-4 of green chillies.

Hyderabadi irani samosas step by step

1. Take the maida / all-purpose flour in a big boowl, add 1/2tsp salt, mix well. Then add 2 table spoons of oil, mix it well, rub the flour with oil until it becomes crumby and holds the shape..
2. Add water little by little and knead it into chapati dough. Cover and rest it for 30 minutes..
3. In this time, make the filling with all the ingredients written above for filling. Your filling is ready..
4. After 30 minutes, knead the dough for few seconds, roll it into log shape and cut equally into medium shaped balls(12-13)..
5. Take each balls and roll it into smooth balls. Roll the balls into 6 inch sheets by dusting flour for each..
6. Then take each sheet, drizzle teaspoon of oil, spread it all over the sheet, sprinkle some flour, place another sheet on it and continue the drizzling, sprinkling, & placing process for all..
7. Roll it into 10-12 inch sheets, place it on wide pan, cook for 30-40 seconds, flip it and gently remove the cooked layer of sheet..
8. Now again flip it and cook for 30 seconds and remove the sheet. Continue the process and remove the cooked sheets..
9. Then take each cooked sheet, cut the sides and shape it into rectangle..
10. Cut into long sheets and the samosa pattis are ready.( You can store them in a airtight container or ziplock bag, freeze and use whenever you want..
11. Take the samosa sheets, fold it into a cone,put some filling, and fold them to the last, apply maida paste / slurry on edges and fold it like the filling cannot go out.(triangular shaped samosa). Repeat for all the sheets..
12. Drop the folded samosas into the hot oil and fry on medium heat.Fry on both sides until they change into golden colour and strain the extra oil from it and take it to the plate..
13. For the tomato chutney, take oil in a pan, then add the dry red chilies, cumin seeds, medium chopped tomatoes, ginger, garlic cloves, sugar as per taste, salt 1/2 tsp, you can add red food colour and water 1 cup. Simmer it until the tomatoes gets softer. Cool it then grind it, your tomato chutney is ready..
14. For the green chutney, take mint leaves coriander leaves, 2 tsps of lemon juice, 3-4 green chillies, a pinch of salt, water in a mixing jar and grind them well. Your green chutney is ready..
15. Now your HYDERABADI IRANI SAMOSA is ready to be served hot with two types of chutneys tomato and green chutney as shown in the picture and enjoy with some slices of onion..