Crispy Onion Samosa (2 Pcs) With Chai Recipe

In a mixing bowl, combine 1.25 cups all-purpose flour, 0.5 tsp salt and 0.25 tsp ajwain (or cumin). Mix well.

Add 2 tbs hot oil or ghee to the flour mixture. Rub with fingertips until mixture resembles coarse crumbs.

Add about 1/4 cup cold water gradually and knead into a firm but pliable dough (do not make soft). Knead 2–3 minutes until smooth. Cover with a damp cloth and rest for 20–30 minutes.

Heat 1 tbs oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until onions turn golden-brown and caramelized, about 8–10 minutes. This step develops the sweet, crispy flavor.

If using frozen peas, add them to the pan for 1–2 minutes to thaw and warm. Remove excess moisture by cooking briefly, then set aside to cool slightly.

In a bowl, mash 1 cup boiled potatoes until smooth but slightly chunky. Add the caramelized onions and peas to the potatoes.

Stir in 1 tsp grated ginger, 1 tsp chopped green chili, 0.25 tsp turmeric, 0.25 tsp red chili powder, 0.25 tsp garam masala, 0.5 tsp coriander powder, 0.25 tsp amchur or a squeeze of lemon, and 0.5 tsp salt. Mix thoroughly.

Fold in 1 tbs chopped fresh coriander and 1/4 cup crushed crispy fried onions for extra crunch. Taste and adjust salt or tang. The filling should be dry — if it feels wet, cook briefly in the pan to evaporate moisture and cool completely before stuffing.

Divide the rested dough into two equal portions. Roll each portion into a smooth ball and flatten slightly.

On a lightly floured surface, roll one ball into an oval about 6–7 inches long and 4–5 inches wide. Using a knife or a bench scraper, cut the oval in half lengthwise to produce two semicircles.

Mix 1 tsp flour and 1 tsp water to make the sealing paste (a thick slurry).

Take one semicircle with the straight edge facing you. Form a cone by bringing the straight edges together and overlapping slightly; seal the edge with the flour paste, pressing to close. Fill the cone with half the cooled filling (about 1/2 cup) — do not overfill. Dab the top edges with paste and fold to seal into a triangular samosa, pressing edges to close completely. Repeat with the second pieces to make two samosas.

Heat about 1 cup oil in a deep frying pan over medium heat. To test readiness, drop a small piece of dough — it should sizzle and rise slowly without browning immediately.

Gently slide 1–2 samosas into the oil (do not overcrowd). Keep the heat at medium-low to allow the samosas to cook through and crisp evenly.

Fry, turning occasionally, until golden-brown and crisp on all sides, about 6–8 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Let cool for 2 minutes so the filling sets slightly; serve hot.

In a small saucepan bring 1 cup water to a boil with crushed cardamom and sliced ginger.

Add 2 tsp black tea leaves or 2 tea bags and simmer 1 minute to release flavor.

Add 1 cup milk and 2 tsp sugar (adjust to taste). Bring just to a gentle boil, watching carefully to avoid overflowing. Simmer for 1–2 minutes until tea reaches desired strength.

Turn off heat and strain tea into cups. Serve immediately alongside the hot samosas.