Loading...
Crispy, golden triangles filled with a sweet and spicy onion mixture. This popular Kerala tea-time snack, known as Ulli Samosa, is an irresistible treat that brings the authentic taste of Malabar street food right into your kitchen.
For 4 servings
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.
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.
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.
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.
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.
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.
A creamy, comforting Kerala-style curry where eggs are gently poached in a fragrant coconut milk gravy. Spiced with classic South Indian flavors, it's a quick and delicious dish best served with rice or appam.
A classic Kerala fish curry from the backwaters of Alleppey. Tender fish simmered in a creamy coconut milk gravy, made tangy with raw mangoes. A perfect side for steamed rice.
A creamy and fragrant egg curry from the heart of Kerala, made with hard-boiled eggs simmered in a spiced coconut milk gravy. This authentic 'Mutta Curry' is a perfect side for appam, idiyappam, or steamed rice.
An authentic guide to cooking perfect Kerala Matta Rice, a traditional parboiled red rice with a unique earthy flavor and delightfully chewy texture. This nutrient-packed staple is the ideal accompaniment for classic South Indian curries like sambar and avial.
Crispy, golden triangles filled with a sweet and spicy onion mixture. This popular Kerala tea-time snack, known as Ulli Samosa, is an irresistible treat that brings the authentic taste of Malabar street food right into your kitchen.
This kerala recipe takes 55 minutes to prepare and yields 4 servings. At 427.54 calories per serving with 6.81g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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.
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.
Fry to Golden Brown: Fry for 4-6 minutes, turning them occasionally, until they are evenly golden brown and perfectly crisp.
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.
Mix in 1/2 cup of crumbled paneer, cooked minced chicken, or mashed boiled eggs into the cooled onion filling for a heartier snack.
Incorporate finely chopped vegetables like carrots, bell peppers, or green peas along with the onions for added texture and nutrition.
For a healthier alternative, arrange the assembled samosas on a baking sheet, brush them lightly with oil, and bake at 200°C (400°F) for 15-20 minutes, or until golden and crisp.
Increase the amount of green chilies or add a pinch of black pepper powder to the filling for extra heat.
Onions are a primary ingredient and are packed with antioxidants like quercetin, which helps combat inflammation and protect cells from damage.
The spices used, such as fennel and turmeric, are known in traditional medicine to support digestion and improve gut health.
As a delicious and savory snack, Ulli Samosa can be a satisfying treat that boosts mood and provides a quick source of energy.
A single Ulli Samosa contains approximately 120-150 calories, primarily from the pastry and the oil used for frying. A serving of four samosas would be around 480-600 calories.
Ulli Samosa is a deep-fried snack, so it should be enjoyed in moderation. However, the filling is rich in onions, which contain antioxidants like quercetin, and various spices that have their own health benefits.
Yes, you can. Preheat your air fryer to 180°C (350°F). Brush the samosas lightly with oil and air fry for 10-12 minutes, flipping halfway through, until they are golden and crispy. The texture will be slightly different from deep-fried but still delicious.
Store leftover fried samosas in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer at 180°C (350°F) for 5-7 minutes to restore their crispiness. Avoid using a microwave as it will make them soggy.
This usually happens for two reasons: overfilling the samosa cone or not sealing the edges properly. Ensure you leave enough space at the top and apply the sealing paste generously along all open edges, pressing firmly to create a tight seal.
Absolutely. You can make a simple dough with all-purpose flour (maida), a little salt, oil, and water. Knead it into a firm dough, let it rest, then roll it out into thin circles, cut them in half, and form cones to fill.