Ulli Samosa with Masala Chai

Instructions

1. 1

   Prepare Sealing Paste: In a small bowl, mix 2 tbsp of all-purpose flour with 3 tbsp of water. Whisk until it forms a smooth, thick, lump-free paste. Set this aside. This will be your edible glue.

2. 2

   Caramelize Onions: Heat 2 tbsp of vegetable oil in a wide, heavy-bottomed pan over medium heat. Add the thinly sliced onions and a pinch of salt. Sauté for 12-15 minutes, stirring frequently, until the onions are deeply golden brown and caramelized. This slow cooking process is crucial for developing the sweet, rich flavor of the filling.

3. 3

   Sauté Aromatics & Spices: Add the finely chopped green chilies, ginger-garlic paste, and chopped curry leaves to the pan. Sauté for another 1-2 minutes until the raw smell disappears and the mixture is fragrant.

4. 4

   Add Spices & Poha: Reduce the heat to low. Add the turmeric powder, red chili powder, garam masala, and fennel powder. Stir continuously for 30 seconds to toast the spices without burning them. Turn off the heat.

5. 5

   Finish the Filling: Stir in the thin poha, chopped coriander leaves, and the remaining salt. The poha will absorb any excess moisture, ensuring a crisp samosa. Mix everything well and transfer the filling to a plate to cool down completely. A hot filling will tear the pastry.

6. 6

   Assemble the Samosas: Take one samosa patti. Fold one corner over to form a triangle, then fold it again to create a cone-shaped pocket. Spoon about 1.5 tablespoons of the cooled onion filling into the cone. Do not overstuff.

7. 7

   Seal the Samosas: Apply the prepared flour paste along the open edges of the patti. Fold the remaining flap over and press firmly to seal the samosa completely. Ensure there are no gaps for the filling to leak out. Repeat with the remaining patti and filling.

8. 8

   Deep Fry: Heat oil for deep frying in a kadai or deep pan over medium heat to about 175°C (350°F). To test, drop a tiny piece of patti; it should sizzle and rise to the top steadily. Carefully slide 3-4 samosas into the hot oil, avoiding overcrowding.

9. 9

   Fry to Golden Brown: Fry for 4-6 minutes, turning them occasionally, until they are evenly golden brown and perfectly crisp.

10. 10

    Drain and Serve: Remove the samosas with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil. Serve hot with tomato ketchup or a mint-coriander chutney.