I must say this BM has been the most unplanned one. Though I mostly cook the previous day I will at least plan what to make and get it ready before dinner, so that we can have what I made before dinner. So making all those other dishes were out of question at 8. I had this flash thought that I have always been fond of Ajwain samosa but haven’t blogged about it. So mini they will become and they did.
Everybody thought I had made more and were sad that I had only some limited numbers. The mini samosas are always great as it controls how many one eats. Everybody liked it so much that I am sure I am going to make these again.
Ajwain Mini Samosas with Roasted Onions
For the outer layer
All purpose Flour/ Maida – 1 cup
Ajwain / Vammu – 1 tsp (more if you like)
Salt to taste
Ghee – 2 tsp
Onions – 1 medium
Red chili powder – 1/2 tps
Salt to taste
Chat Masala – 1/4 tsp
Amchur powder – a pinch
Garam Masala – 1/4 tsp
Oil – 1 tsp
Oil for deep frying
Method to prepare:
For the Ajwain outer layer
In a bowl, take flour, salt, ajwain and ghee, Mix well. Slowly add water and knead to a stiff dough. Cover with a wet muclin cloth and rest it for 10 mins.
To make the roasted onions.
In a non stick pan, heat oil saut in onion julinnes. Saute till the onions turn brown. Then add all the spices and combine well. Once the onions are brown and roasted well, remove and allow it to cool.
To make the samosas.
For exact steps see Potato Peas Mini Samosa
Dust the dough and roll out thin discs. Using a sharp knife cut into 3 inch strips. Place a spoon of the onion stuff and roll over diagonally across and cover well.
Press the sides and make sure the outer layer covers well.
Heat oil in a kadai and gently slide into the oil once it’s hot. Cook over medium flame to get crisp samosas.