September 15, 2019
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Onion Samosa – By VahChef @ VahRehVah.com


hello namaste salaamwalekum satsriyakaal; welcome back to another session with your VahChef at Vahrehvah.com. Today
I’m going to make a samosa what is very much available in Hyderabad
we call it irani samosa these samosas are made with the roti with the stuffing of onions and a slightly different from the
regular samosas you get anywhere else in the world and the people who have
eaten this will vouch that these are one of the delicious of samosas that they have ever eaten. To make the dough add 1 cup of wheat flour and one cup of all-purpose flour 1
tablespoon of oil add salt add water to make a soft dough now just knead a
little bit make sure that the dough is soft because we’re going to make a very
thin chapati out of this let this dough rest for at least 15
minutes after which we’re going to roll it now let’s make the stuffing for the
samosas for that we’re going to use lot of onions and the same quantity of
pressed rice what we call atakulu this is a nothing
but poha just make this onions with poha what this poha does is you know when you fry these samosas this onions oozes out little bit of moisture and these
poha absorbs all that; add chili powder cumin powder chopped green chillies coriander
and a little bit of chaat masala you can also substitute chaat masala with a little bit of lemon juice also depending on what kind of flavor you like
and then just mix all this you know after a while this will look a little
bit different a lot of people cook onions to add as a
stuffing you don’t need to do it mix this poha
and you will have a perfect onion irani samosas; just sprinkle a little bit of
flour you know I have let this dough rest for
about 15-20 minutes it is very important that you rest the
dough because when you add maida to this dough you will not be able to roll
it easily if you use a fresh dough just like a roomali roti make this chapaties and slightly heat it on one side and then just heat the other side do not let it cook do not let it color
or anything this is kind of making your samosa sheets just cut them into thin sheets like this and you can make samosas with this here I’ve got maida and water I have mixed i made a paste that i’m going to use it to make this samosas; take a sheet take a little bit of this mixture apply this maida mixture on one side then just how you make this samosas into triangles so make into a cone put this onion and poha mixture inside this then press the mixture then apply a
little bit more off of this maida mixture on it and then seal it off this is slightly bigger than the samosa what we get okay i’m going to make them a little bit
smaller next as I told you earlier just apply a little bit of maida make into
cones and then take them back just put it in a medium hot oil do not
fry it in a very hot oil you want them to color slowly make sure
you cook them on a slow flame otherwise they will get you know dark dark patches when you cook it on a slow flame you will get this very even coloring unlike samosa these samosas will
get a little more color and that’s when this tastes really good usually when we need the samosas at
least you eat half a dozen that’s when you feel as if you eat the samosas in the evening; make six per person when you make this onion samosas when
you buy this onion samosas in the market you will see them as if they look a
little bit oily that’s because they double fry this
onion samosas you can do the same thing Fry these onion samosas for the first
time till you get half the color remove it off after five minutes fry them again till you get the full color
that way you will make sure that the onions inside are very well cooked and
you will get a crispy texture on the outside how look at the color of the samosas these samosas are one of the secretly guarded hyderabadi samosas a lot of people don’t know how to make
this today have revealed the secret for you all make it and trust me your kids
will go crazy about the samosas eating this crispy samosas with little
soft onion inside is really really awesome dear friends i hope you enjoyed to learn
how to make this onion samosas with your VahChef at vahrehvah.com but remember
vahrehvah is all about inspiring others to cook so please post your recipes at vahrehvah.com so others can benefit from your great
cooking thank you

Jean Kelley

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100 COMMENTS

  1. Judelyn Garcia Posted on March 26, 2017 at 10:25 am

    can i make it even without pressed rice?

    Reply
  2. waheeda begum Posted on April 3, 2017 at 8:54 pm

    hello sir when to add salt in

    Reply
  3. ene Esebame Posted on April 4, 2017 at 6:31 pm

    pls what is poha

    Reply
  4. ene Esebame Posted on April 5, 2017 at 4:29 pm

    how do you make your papers

    Reply
  5. Firoze Mistry Posted on April 7, 2017 at 4:25 am

    I was always under the impression the poha needs to be cooked first. Thanks for the clarity.

    Reply
  6. kashi nath Posted on May 2, 2017 at 5:08 am

    telugu lo chepochu kada sir ma mom try chedam anukundhi kani miru english lo pettaru

    Reply
  7. Reshma Khatoon Posted on May 7, 2017 at 8:09 pm

    thank uuuuuuu sooooo much

    Reply
  8. Nona Sam Posted on May 21, 2017 at 2:41 pm

    chef .. i tried it .. but the onion still crunchy 🙁 not cooked … wht makes it cooked ??

    Reply
  9. Sushma Posted on May 26, 2017 at 12:46 am

    can we add Puffed Rice ( maramaralu) instead of poha???

    Reply
  10. Janarthanan Laxmanan Posted on May 29, 2017 at 10:18 am

    O

    Reply
  11. Shri Devi Posted on May 30, 2017 at 12:13 pm

    Hi, can we make this with thick poha? Thank you for sharing, this is one of my fav.

    Reply
  12. Sharmila Posted on June 1, 2017 at 1:13 pm

    super i love ur cook

    Reply
  13. Jesmin sumaira Dey Posted on June 10, 2017 at 2:15 pm

    i have tasted that in chennai… nd as u said this is the most delirious samosa i hv ever tasted……………. 😍 i'll defintly try this at home

    Reply
  14. Sayon Mukherjee Posted on June 10, 2017 at 4:26 pm

    Irani chai of Hyderabad along with these samosa… m literally salivating now 🙂

    Reply
  15. nagarjuna balagani Posted on June 11, 2017 at 5:29 am

    super nenu entlo chesanu verry test good samasha

    Reply
  16. Shallu S Posted on June 24, 2017 at 11:12 am

    wats poha…any alternativ for poha??

    Reply
  17. Lucky nanu Posted on June 26, 2017 at 11:04 am

    nice perfectly came as u shown

    Reply
  18. Akash Mishra Posted on July 2, 2017 at 6:14 am

    didn't added salt in onion masala

    Reply
  19. bala krishna Posted on July 3, 2017 at 11:43 am

    sir Telugu lo chepandi

    Reply
  20. Wo Tak Posted on July 26, 2017 at 11:04 am

    I initially had doubts about using onions but I was wrong.Really tasty!Thank you!

    Reply
  21. Seena Glenn Posted on August 3, 2017 at 6:00 pm

    Wow chef u r too good. God Bless

    Reply
  22. charushree soni Posted on August 10, 2017 at 12:26 pm

    I love your passion for food and cooking…thankyou for receipes sir 🙂

    Reply
  23. Vani Indira Posted on August 14, 2017 at 1:23 pm

    I like that onion samosas good I liked and subscribed your channel

    Reply
  24. ANIL KUMAR Posted on September 10, 2017 at 7:53 am

    Sanjay sir great to see your channel with 1M subscribers keep rocking we will keep supporting you.

    Reply
  25. Ain's Kitchen Posted on September 24, 2017 at 4:26 am

    I watch all ur videos. Till now I'm following your channel and love it

    Reply
  26. Ain's Kitchen Posted on September 24, 2017 at 4:28 am

    Amazing videos and I too have a cooking channel in YouTube

    Reply
  27. Nikisha M Posted on October 3, 2017 at 2:55 pm

    Good samosa super

    Reply
  28. john zion Posted on October 14, 2017 at 12:11 pm

    Thank u chef u inspiring me to cook

    Reply
  29. damn Posted on October 29, 2017 at 9:38 am

    but how can we know that the inside is cooked?
    Btw I'm from hyd and still don't know how to make them lol thank you so much!!

    Reply
  30. Mary Lusung Posted on November 18, 2017 at 10:41 am

    Please explain what maida is. Thanks.

    Reply
  31. Nagu Madhu Posted on December 21, 2017 at 8:15 am

    what is the work of poha here

    Reply
  32. Yaqub Khan Posted on December 22, 2017 at 3:01 pm

    Thank u, Vah re vah , u have made samosa making so easy for me……

    Reply
  33. Anees Cholakkal Posted on December 27, 2017 at 10:52 pm

    Super. Bayya

    Reply
  34. Varsha kotipalli Posted on January 12, 2018 at 5:50 pm

    Crunchy!

    Reply
  35. Maria Coelho Posted on January 23, 2018 at 11:11 am

    I make samosas just like that but I never used the stuffing you made, but looks good,I fry the chapathi before I make the samosas thank you chef

    Reply
  36. Nikhil Chary Posted on January 27, 2018 at 12:05 pm

    Chef what mistake of us would result in elevations on samosa please tell me

    Reply
  37. Sumera Rizwan Posted on February 2, 2018 at 8:42 pm

    What is another option if poha is not available

    Reply
  38. RevengeMoney Posted on February 9, 2018 at 4:06 pm

    Good food and cute chef!
    #Subscribed

    Reply
  39. Nasrin TK Posted on February 10, 2018 at 8:11 am

    Sir kaise esko crispy banaaye street samosa jaisa.. rice floor and corn floor daal sakthe he Kaya

    Reply
  40. Hamit Shayad Posted on February 23, 2018 at 6:55 pm

    Wow new ideas I love samosa very good recipe mein samosa

    Reply
  41. sri valli Posted on March 5, 2018 at 4:44 pm

    Thank you so much

    Reply
  42. divya nj Posted on March 12, 2018 at 8:01 am

    Mouthwatering recipee, m sure m gonna try this😋

    Reply
  43. Suchitra M B Posted on March 12, 2018 at 3:00 pm

    Plz make video on onion kachori sir

    Reply
  44. rajeev ranjan Posted on March 14, 2018 at 8:04 am

    I love it …i ll make today evening

    Reply
  45. Kalpana Taluri Posted on March 22, 2018 at 8:01 am

    Hi Sanjaygaru… is it ok to fry the samosas once and keep it in th fridge today and fry it the second time next morning. Please advise. Thank you

    Reply
  46. svce2007 Posted on March 27, 2018 at 3:09 pm

    do i have to soak the poha and then add?

    Reply
  47. saroja bhavani vittal Posted on April 2, 2018 at 1:46 pm

    1 cup equals…..??

    Reply
  48. Panuganti Shamadevi Posted on May 2, 2018 at 9:23 am

    What is mean by all purpose flour

    Reply
  49. Seema Das Posted on May 9, 2018 at 4:14 am

    Thank you so much… Just love the way you explain all the recipes and I have made many of your recipes.. Love it… Even your wife's recipes are fantastic… Love both of yours cooking

    Reply
  50. Rawan Rahwan Posted on May 15, 2018 at 1:19 pm

    What can I substitute the flattened rice with ?

    Reply
  51. poornesh ratnagiri Posted on May 17, 2018 at 3:04 pm

    Where is salt

    Reply
  52. moon light Posted on May 20, 2018 at 2:38 pm

    Hi chef can freeze these samosas and if I can then for how many days pls..

    Reply
  53. Srilekha P Posted on May 25, 2018 at 8:17 am

    Thank you sit. We tried and samosa has came out well with tasty

    Reply
  54. reshma shaik Posted on May 29, 2018 at 7:26 am

    Wow…it's so easy….thanqq for sharing my favourite onion samosa.. thanqq.i will try now

    Reply
  55. Mohd Zia Posted on May 30, 2018 at 10:14 am

    Sir why u don't put salt

    Reply
  56. Padmavathi preethi. Parthiban Posted on June 2, 2018 at 3:17 am

    Superb.

    Reply
  57. Krishna Mund Posted on June 4, 2018 at 11:30 am

    Nice,lts so easy…..

    Reply
  58. Asha asha Posted on June 26, 2018 at 4:54 pm

    It's really simple and nice.

    Reply
  59. sweety g Posted on July 10, 2018 at 5:40 pm

    Which poha we need to use .. thick or thin

    Reply
  60. Nadeem Khan Posted on July 26, 2018 at 6:47 am

    thanks for onion, s smosa

    Reply
  61. kartik gupta Posted on July 26, 2018 at 4:49 pm

    Bhai Hindi me batana chahiye na

    Reply
  62. Neeraj Kumar Posted on September 8, 2018 at 4:49 am

    Pool atti hindi solhe

    Reply
  63. Spongecake Squareshoes Posted on September 15, 2018 at 10:37 pm

    What can I use instead of pressed rice?
    Don't think I can get it here in Scotland.

    Reply
  64. Unity Movie Makers Posted on September 17, 2018 at 10:03 am

    Ni receies ki ni show ki time ayipoendhi ra abbai.. niku ni english ki oka dandam ra babu..

    Reply
  65. Mohabat khan Malak Posted on September 20, 2018 at 10:49 pm

    Chef, what about the cooking time of the onions, if I thinly slice them in a food processor is this better to get them to sweeten on frying. Will try this samosa soon. Thank you and thumbs up!!

    Reply
  66. Reshma Seevathian Posted on November 14, 2018 at 12:02 pm

    If I don't have poha , what I can put

    Reply
  67. Reshma Seevathian Posted on November 14, 2018 at 12:27 pm

    What is call poha

    Reply
  68. priya honey Posted on November 28, 2018 at 6:33 am

    Simply superb… Sutiga chepparu suthi lekunda

    Reply
  69. Pranjali Posted on December 9, 2018 at 1:58 pm

    Nice crispy recipe… mouth watering… Can we make the onion stuffing and keep it in fridge for a day or two to use it again and again

    Reply
  70. A Jabeen Posted on January 3, 2019 at 2:43 pm

    I made it today and it was good

    Reply
  71. aditi kamath Posted on January 25, 2019 at 3:12 pm

    Which poha u have used Sir, thick or thin?

    Reply
  72. Noor Unnisa Posted on February 3, 2019 at 5:01 am

    thanks for this recipe.. my husband likes irani samosas.. because of you I came to know this recipe

    Reply
  73. Shalini .s Pradeep Kumar Posted on March 7, 2019 at 3:23 am

    It's mouth watering chef

    Reply
  74. Sajida Perveen Posted on March 13, 2019 at 2:53 pm

    nice
    #RiwayatFoods

    Reply
  75. Mateen Ahmed Posted on March 21, 2019 at 9:55 am

    Only I am telugu

    Reply
  76. CyberCop Posted on March 22, 2019 at 7:55 pm

    I don’t know why do u call it, “its only available in Hyderabad”. these samosas are available in any Kerala tea stalls across south India.

    Reply
  77. sakina liliyawala Posted on March 26, 2019 at 6:31 am

    How much samosa made in 1cup onion.n 1cup poha.

    Reply
  78. Avocado Pirate Posted on April 24, 2019 at 2:36 pm

    Hyderabadi culinary traditions are probably the most well kept secrets.

    Reply
  79. Rishi Shinde Posted on May 4, 2019 at 10:44 am

    😀 u will eat half a dozen then u will feel as if u have eaten

    Reply
  80. seeta hariharan Posted on May 8, 2019 at 2:10 pm

    It looks awesome. .im going to try it… hv u uploaded video on normal Aloo samosa? I do make them as per traditional recipe but d covering gets soft. .not crispy like d halwa ones!! Btw..thks for ur tips..u r so "giving"… God will bless u n ur fmly for helping ppl to mk n eat yummy things! !! Most ppl (frds n relatives don't share secrets)

    Reply
  81. La K Posted on May 8, 2019 at 7:11 pm

    I want to cook like u in restraint what should I do

    Reply
  82. Uzmi Zaman Posted on May 14, 2019 at 3:48 pm

    Onion k bhd apny kea add kea h name btayn or ye kdr se mlyga

    Reply
  83. The Shake Shifter Posted on June 18, 2019 at 9:46 pm

    I was waiting for the taste test and I wanted to see how it looked on the inside

    Reply
  84. srilatha m Posted on July 10, 2019 at 11:12 am

    Superb may hope you come with many new recipies

    Reply
  85. Unity Movie Makers Posted on July 16, 2019 at 5:07 am

    Just avoui the pressed rice and it will be delicious

    Reply
  86. Sanmithra Mudigonda Posted on August 13, 2019 at 10:06 am

    That crunchy sound is EVERYTHING!!

    Reply
  87. fire brand Posted on August 15, 2019 at 9:28 am

    Can I make it without heating nd direct deep-fry

    Reply
  88. priyanka Pandey Posted on August 29, 2019 at 1:21 pm

    I tried this one…nd its taste is awesome…thanx 4 ur recipe

    Reply
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