Oats Samosa / ಓಟ್ಸ್ ಸಮೋಸ (Re-posted)

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Onion Samosa is a famous snack of Hyderabad. I heard about this samosa from some of my friends and tried it at home. It was so good and tasty n we liked it a lot. It will have a crispy outer layer and will be smooth from inside. For learning this recipe, first thing I did is I checked the Vah chef video and followed the same procedures. Later, wanted to go for a healthier version. I tried my own variations in the original recipe and prepared Oats Samosa!
As all of us know, oats is low fat healthy food and many people prefer having oats for their breakfast to reduce the fat.
These samosas can be preserved for 1 - 2 days and are perfect for evening snacks.

Preparation Time: 1 hour
Servings: 3

Ingredients:
1) For the dough:
    Wheat flour - 1 cup
    All purpose flour / maida - 1 cup
    2 tbsp oil
    Salt to taste
    Water

2) For stuffing:
    Chopped onion - 1 cup
    Instant Oats - 1 cup
    Chaat masala - 1 tsp
    Chilli powder - 1 tsp
    Cumin powder - 1/2 tsp
    Chopped green chillies - 2
    Chopped coriander leaves - 1/2 cup
    Salt to taste

3) Other things needed:
    Oil for deep frying
    All purpose flour - 3 tbsp (approx)
    Water

Method:
Mix wheat flour, all purpose flour and salt in a mixing bowl. Add 2 tbsp of oil and mix well.
To this, add water little by little and prepare a smooth, non - sticky dough. Close the lid and let it rest for 15 - 20 minutes.
For stuffing, mix all the ingredients mentioned above and keep aside. Check and adjust the taste according to your preference.
Prepare lemon size balls from the dough and roll them into thin circles. Use enough dry flour for dusting.
Cut the rolled circle into rectangles of around 15 cm length and 7 cm width.

Heat the dosa pan / skillet and put the rectangle sheets on it for a while. Once you see small bubbles on the sheet, just take them out.
Take around 3 tbsp of all purpose flour / maida, add little water and prepare a thick paste.
Prepare small cones from the sheets using the maida paste.
Put around 2 tbsp of stuffing inside the cone and seal it firmly using the maida paste.
Heat oil in a heavy bottom pan and deep fry the samosas on medium flame till they are crispy.
Serve hot with sauce or ketchup. Or, simply you can eat the samosa as it is!

Tips:

• To make the samosa more crispy and nicely colored, deep fry them twice. But samosa will absorb more oil if you deep fry twice. 

This is my entry to the Event Fast Food, Not Fat Food, # 7 hosted by Priya of Now Serving.